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Roasted Eggplant-and-Red Pepper Soup

Roasted Eggplant-and-Red Pepper Soup
Roasted Eggplant-and-Red Pepper Soup requires roughly 45 minutes from start to finish. This recipe serves 4. One serving contains 92 calories, 4g of protein, and 1g of fat. If you have salt, bell peppers, less-sodium chicken broth, and a few other ingredients on hand, you can make it. Not a lot of people really liked this soup. It is a good option if you're following a gluten free, dairy free, and primal diet. It will be a hit at your Autumn event.

Instructions

1
Preheat broiler.
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BroilerBroiler
2
Cut bell peppers in half lengthwise; discard seeds and membranes.
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Bell PepperBell Pepper
SeedsSeeds
3
Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
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PepperPepper
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Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
4
Place eggplant halves, skin sides up, on baking sheet. Broil peppers and eggplant 15 minutes or until blackened.
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EggplantEggplant
PeppersPeppers
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Baking SheetBaking Sheet
5
Place peppers in a zip-top plastic bag; seal.
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PeppersPeppers
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Ziploc BagsZiploc Bags
6
Let stand 10 minutes. Peel peppers. Scoop out eggplant pulp. Discard shells.
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EggplantEggplant
PeppersPeppers
Pasta ShellsPasta Shells
7
Combine 1 cup broth and onion in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes.
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BrothBroth
OnionOnion
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Sauce PanSauce Pan
8
Add 2 cups broth, bell peppers, and eggplant pulp, and simmer 10 minutes.
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Bell PepperBell Pepper
EggplantEggplant
BrothBroth
9
Place bell pepper mixture in a blender; process until smooth. Return pureed mixture to pan. Stir in basil, salt, and black pepper.
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Black PepperBlack Pepper
Bell PepperBell Pepper
BasilBasil
SaltSalt
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BlenderBlender
Frying PanFrying Pan
10
Garnish with cilantro sprigs, if desired.
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CilantroCilantro
DifficultyHard
Ready In45 m.
Servings4
Health Score35
Dairy FreeGluten FreeVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSoup
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