Roasted Eggplant Soup

Name: Roasted Eggplant Soup
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

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By Clare Z
@SugarAndSpice

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 vote5

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
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How to Make Roasted Eggplant Soup

Step-by-Step

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 saute 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 puree it so that it is smooth.
Season the soup with the salt.
Garnish it with the sliced basil.