Roasted Eggplant-and-Red Pepper Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
2 large red bell peppers |
1 (1 1/2-pound) eggplant, cut in half lengthwise |
3 cups fat-free, less-sodium chicken broth, divided |
1 1/2 cups chopped onion |
1/4 cup thinly sliced fresh basil |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
cilantro sprigs (optional) |
Directions:
1. Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Place eggplant halves, skin sides up, on baking sheet. Broil peppers and eggplant 15 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers. Scoop out eggplant pulp. Discard shells.
2. Combine 1 cup broth and onion in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Add 2 cups broth, bell peppers, and eggplant pulp, and simmer 10 minutes. Place bell pepper mixture in a blender; process until smooth. Return pureed mixture to pan. Stir in basil, salt, and black pepper. Garnish with cilantro sprigs, if desired.
|
|