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Roasted Eggplant-and-Red Pepper Soup

Yield 4 servings (serving size: 1 1/4 cups)

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)

Nutrition 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

How to Make It

  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.