Roasted Eggplant-and-Red Pepper Soup

By Lv2Cook

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)

Details

Servings 1

Preparation

Step 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.

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 puréed mixture to pan. Stir in basil, salt, and black pepper. Garnish with cilantro sprigs, if desired.

Serving Size: 1 1/4 cups