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LOCATION: Recipes >> Soups >> Roasted Eggplant and Red Bell Pepper Soup

Print this Recipe    Roasted Eggplant and Red Bell Pepper Soup

3 large Japanese eggplants (or 1 very large regular)
2 sweet red peppers
1 large onion, sliced
4 cloves garlic, crushed
1 quart chicken stock
1 bunch fresh basil
Salt and pepper
Extra virgin olive oil

Wash eggplants and split lengthwise in halves (in quarters if using
1 large regular eggplant). Lightly season with salt and pepper
and sprinkle with olive oil to taste. Roast at 400 degrees for 45
minutes or until tender and golden brown. Puree flesh with skin
in blender or food processor and set aside.

Place peppers under broiler until skins are scorched on all sides.
Place in plastic bag for 10 min to soften, then peel and remove
seeds. Puree flesh in food processor until smooth. Set aside.

Heat 1 tbsp olive oil in skillet. Saute onion and garlic until
tender. Cover to sweat over very low heat for 5 min. Add roasted
eggplant puree and chicken stock to onion-garlic mixture. Cook
over low heat 15 min until flavors blend and mixture is heated
through. Puree mixture in blender or food processor until smooth,
then strain into clean bowl. Season to taste with salt and pepper.

To serve, place serving of soup in deep bowl and spoon red pepper
puree in center, swirling it into soup. Drizzle lightly with olive
oil if desired, and sprinkle with chopped basil.

Makes 6 servings, 150 calories each. It has a wonderful smoky
taste and is good either hot or cold.

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