Roasted Eggplant-and-Red Pepper Soup

Cooking Light
4 servings (serving size: 1 1/4 cups)


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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)


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

Created date

July 1998

Nutritional Information

Calories 94
Caloriesfromfat 15 %
Fat 1.6 g
Satfat 0.7 g
Monofat 0.4 g
Polyfat 0.4 g
Protein 5 g
Carbohydrate 17.8 g
Fiber 4 g
Cholesterol 4 mg
Iron 1.5 mg
Sodium 382 mg
Calcium 80 mg