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Roasted Eggplant Soup

Roasted Eggplant Soup recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 813.9
Dietary: Gluten-free
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
  • 1 lg Eggplant
  • 2 Red Bell peppers
  • 2 lg Tomatoes
  • 3 tablespoon Olive oil
  • 1 Onion; chopped
  • 8 Garlic Cloves; minced
  • 1 teaspoon Cumin
  • 1 quart Chicken stock
  • 1/2 cup Heavy cream
  • 4 tablespoon Fresh basil; thinly sliced
Directions
  1. 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.
  2. 2
    Remove the skins.
  3. 3
    Remove the seeds from the bell peppers and the tomatoes.
  4. 4
    Chop the eggplant, bell peppers, and tomatoes.
  5. 5
    Set them aside.
  6. 6
    In a medium large saucepan place the olive oil and heat it on medium high until it is hot.
  7. 7
    Add the onions and saut them for 3 to 4 minutes, or until they are tender.
  8. 8
    Add the roasted eggplant, bell peppers, and tomatoes.
  9. 9
    Stir the ingredients together.
  10. 10
    Add the garlic, cumin, and chicken stock.
  11. 11
    Simmer ingredients for 45 minutes.
  12. 12
    Add the cream and stir it in.
  13. 13
    Pour the soup into a blender and pure it so that it is smooth.
  14. 14
    Season the soup with the salt.
  15. 15
    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.

Keywords: basil, bell, blending, broiling, chicken, chopped, cloves, cream, cumin, eggplant, fresh, heavy, mediterranean, minced, oil, olive, onion, peppers, roasted, roasting
Read it online: https://www.chefs-mate.com/recipe/roasted-eggplant-soup/