Roasted Eggplant Soup
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- 1 large
- red bell peppers
- 2 large
- 3 Tbsp
- olive oil
- onion, chopped
- garlic cloves, minced
- 1 tsp
- 1 qt
- chicken stock
- 1/2 c
- heavy cream
- 4 Tbsp
- fresh basil, thinly sliced
1Roast the eggplant, bell peppers and tomatoes by holding them over an open flame (or broil them) so that they are black all over.
2Remove the skins.
3Remove the seeds from the bell peppers and the tomatoes.
4Chop the eggplant, bell peppers and tomatoes.
5Set them aside.
6In a medium large saucepan place the olive oil and heat it on medium high until it is hot.
7Add the onions and saute them for 3 to 4 minutes, or until they are tender.
8Add the roasted eggplant, bell peppers and tomatoes.
9Stir the ingredients together.
10Add the garlic, cumin and chicken stock.
11Simmer ingredients for 45 minutes.
12Add the cream and stir it in.
13Pour the soup into a blender and puree it so that it is smooth.
14Season the soup with the salt.
15Garnish it with the sliced basil.