Roasted Eggplant Soup
By
Clare Z
@SugarAndSpice
1
I just adopted this recipe, it had no owner, so I don't know anything about it. I was trying to find a good eggplant soup recipe. So once I try it, I'll let you know if it's good.
Rating:
★★★★★ 1 vote
Ingredients
- 1 large
- eggplant
- 2
- red bell peppers
- 2 large
- tomatoes
- 3 Tbsp
- olive oil
- 1
- onion, chopped
- 8
- garlic cloves, minced
- 1 tsp
- cumin
- 1 qt
- chicken stock
- 1/2 c
- heavy cream
- 4 Tbsp
- fresh basil, thinly sliced
How to Make Roasted Eggplant Soup
- 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.
About Roasted Eggplant Soup
Course/Dish: Other Soups
Other Tag: Quick & Easy
