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Up Your Garnish Game: Make This Three-Cheese Blend for Our Eggplant Parm Soup

Up Your Garnish Game: Make This Three-Cheese Blend for Our Eggplant Parm Soup

We’re all about inclusiveness and options at Good Stock. If we can make something for 15 people, or for 25, we’re making it for the 25. We also like to mix things up because, frankly, we get tired of the same old, same old. This is the thinking that leads us to make our Eggplant Parm Soup 100% vegan…but also the reason we serve it over a special three-cheese blend. Are we trying to have it both ways? You betcha. Keep it vegan if you want. Or cheese out, if that’s your bag.

 

Here’s how you can make this cheesy goodness at home. This is perhaps the easiest recipe that will ever live on The Simmer.

 

Ingredients:

  • 1/3 cup fresh ricotta
  • 1/3 cup cubed fresh mozzarella
  • 1/3 cup grated parmesan

 

Combine all ingredients. Dunzo.

 

With our Eggplant Parm Soup, put our Garlic Croutons on the bottom of your bowl. Then fill with hot soup. Top your bowl with a fat dollop (or two) of this tri-cheese blend.


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