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Roasted Eggplant Soup

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Submitted by giacomojoe

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

1 1
LARGE LARGE EGGPLANT *
2 2
2 2
LARGE LARGE TOMATOES
3 45
TABLESPOONS ML OLIVE OIL
1 1
EACH EACH ONIONS
chopped
8 8
EACH EACH GARLIC CLOVES
minced
1 5
TEASPOON ML CUMIN
1 0.9
QUART L CHICKEN BROTH *
½ 118
4 6E+1
TABLESPOONS ML BASIL
fresh, thinly sliced

Directions

Roast the eggplant, bell peppers, and tomatoes by holding them over an open flame (or broil them) so that they are black all over.

Remove the skins.

Remove the seeds from the bell peppers and the tomatoes.

Chop the eggplant, bell peppers, and tomatoes.

Set them aside.

In a medium large saucepan place the olive oil and heat it on medium high until it is hot.

Add the onions and saut? them for 3 to 4 minutes, or until they are tender.

Add the roasted eggplant, bell peppers, and tomatoes.

Stir the ingredients together.

Add the garlic, cumin, and chicken stock. Simmer ingredients for 45 minutes.

Add the cream and stir it in.

Pour the soup into a blender and pur?e it so that it is smooth.

Season the soup with the salt.

Garnish it with the sliced basil.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 282 71% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 109mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 14%
Sugars g
Protein 10g
Vitamin A 67% Vitamin C 161%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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