Roasted Eggplant Soup
Description
This Mediterranean soup features Eggplant, Bell peppers, Tomatoes, Olive oil, Onion; chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Roast the eggplant, bell peppers, and tomatoes by holding them over an open flame (or broil them) so that they are black all over.
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Remove the skins.
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Remove the seeds from the bell peppers and the tomatoes.
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Chop the eggplant, bell peppers, and tomatoes.
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Set them aside.
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In a medium large saucepan place the olive oil and heat it on medium high until it is hot.
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Add the onions and saut them for 3 to 4 minutes, or until they are tender.
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Add the roasted eggplant, bell peppers, and tomatoes.
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Stir the ingredients together.
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Add the garlic, cumin, and chicken stock.
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Simmer ingredients for 45 minutes.
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Add the cream and stir it in.
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Pour the soup into a blender and pure it so that it is smooth.
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Season the soup with the salt.
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Garnish it with the sliced basil
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 813.9kcal
- % Daily Value *
- Total Fat 51.5g80%
- Saturated Fat 16.1g81%
- Cholesterol 246.6mg83%
- Sodium 205.5mg9%
- Total Carbohydrate 8.6g3%
- Dietary Fiber 3.1g13%
- Sugars 5.1g
- Protein 67.3g135%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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