Roasted Eggplant-and-Red Pepper Soup

Yield:

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

Recipe from

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

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)

Preparation

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.

Note:

July 1998