Roasted Eggplant-and-Red Pepper Soup

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 94
  • Calories from fat: 15%
  • Fat: 1.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 5g
  • Carbohydrate: 17.8g
  • Fiber: 4g
  • Cholesterol: 4mg
  • Iron: 1.5mg
  • Sodium: 382mg
  • Calcium: 80mg

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

  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.
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