Roasted Eggplant Soup
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| 2 | each |
sweet red bell peppers
|
|
| 2 | large |
tomatoes
|
|
| 3 | tablespoons |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 8 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
cumin
|
|
| 1 | quart |
chicken broth
|
*
|
| ½ | cup |
heavy whipping cream
|
|
| 4 | tablespoons |
basil
fresh, thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| 2 | each |
sweet red bell peppers
|
|
| 2 | large |
tomatoes
|
|
| 45 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 8 | each |
garlic cloves
minced |
|
| 5 | ml |
cumin
|
|
| 0.9 | l |
chicken broth
|
*
|
| 118 | ml |
heavy whipping cream
|
|
| 6E+1 | 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.
