roasted eggplant soup

How To Make roasted eggplant soup

• Step 1
  Roast the eggplant, bell peppers and tomatoes by holding them over an open flame (or broil them) so that they are black all over.
• Step 2
  Remove the skins.
• Step 3
  Remove the seeds from the bell peppers and the tomatoes.
• Step 4
  Chop the eggplant, bell peppers and tomatoes.
• Step 5
  Set them aside.
• Step 6
  In a medium large saucepan place the olive oil and heat it on medium high until it is hot.
• Step 7
  Add the onions and saute them for 3 to 4 minutes, or until they are tender.
• Step 8
  Add the roasted eggplant, bell peppers and tomatoes.
• Step 9
  Stir the ingredients together.
• Step 10
  Add the garlic, cumin and chicken stock.
• Step 11
  Simmer ingredients for 45 minutes.
• Step 12
  Add the cream and stir it in.
• Step 13
  Pour the soup into a blender and puree it so that it is smooth.
• Step 14
  Season the soup with the salt.
• Step 15
  Garnish it with the sliced basil.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!