Roasted Tomato & Eggplant Bisque
Roasted veggies add a subtle earthiness to this richly delicious soup that gets a burst of flavor from basil and feta cheese. It's so good, it's hard to believe it's ready in under an hour!
Ingredients
1 medium eggplant, peeled and diced (about 4 cups)
4 large plum tomato, cut in quarters
2 cloves garlic, sliced
4 cups Swanson® Vegetable Broth
0.5 cup crumbled feta cheese
2 tablespoons light cream
1 tablespoon thinly sliced fresh basil leaves
4 large plum tomato, cut in quarters
2 cloves garlic, sliced
4 cups Swanson® Vegetable Broth
0.5 cup crumbled feta cheese
2 tablespoons light cream
1 tablespoon thinly sliced fresh basil leaves
Instructions
Heat the oven to 425°F. Arrange the eggplant, tomatoes and garlic in a large roasting pan. Drizzle the oil over the vegetables and toss to coat. Roast for 25 minutes or until the vegetables are lightly browned.
Place the vegetables, 1 cup broth and 1/4 cup cheese into a blender or food processor. Cover and blend until the mixture is smooth. Pour into a 3-quart saucepan.
Stir the remaining broth in the saucepan and heat over medium-high heat to a boil. Reduce the heat to low. Stir in the light cream and basil. Cook for 5 minutes, stirring occasionally.
Divide the soup among 6 serving bowls. Sprinkle each with about 2 teaspoons remaining cheese.
Place the vegetables, 1 cup broth and 1/4 cup cheese into a blender or food processor. Cover and blend until the mixture is smooth. Pour into a 3-quart saucepan.
Stir the remaining broth in the saucepan and heat over medium-high heat to a boil. Reduce the heat to low. Stir in the light cream and basil. Cook for 5 minutes, stirring occasionally.
Divide the soup among 6 serving bowls. Sprinkle each with about 2 teaspoons remaining cheese.
Roasted Tomato & Eggplant Bisque
Print
Roasted veggies add a subtle earthiness to this richly delicious soup that gets a burst of flavor from basil and feta cheese. It's so good, it's hard to believe it's ready in under an hour!
Ingredients
1 medium eggplant, peeled and diced (about 4 cups)
4 large plum tomato, cut in quarters
2 cloves garlic, sliced
4 cups Swanson® Vegetable Broth
0.5 cup crumbled feta cheese
2 tablespoons light cream
1 tablespoon thinly sliced fresh basil leaves
4 large plum tomato, cut in quarters
2 cloves garlic, sliced
4 cups Swanson® Vegetable Broth
0.5 cup crumbled feta cheese
2 tablespoons light cream
1 tablespoon thinly sliced fresh basil leaves
Instructions
Heat the oven to 425°F. Arrange the eggplant, tomatoes and garlic in a large roasting pan. Drizzle the oil over the vegetables and toss to coat. Roast for 25 minutes or until the vegetables are lightly browned.
Place the vegetables, 1 cup broth and 1/4 cup cheese into a blender or food processor. Cover and blend until the mixture is smooth. Pour into a 3-quart saucepan.
Stir the remaining broth in the saucepan and heat over medium-high heat to a boil. Reduce the heat to low. Stir in the light cream and basil. Cook for 5 minutes, stirring occasionally.
Divide the soup among 6 serving bowls. Sprinkle each with about 2 teaspoons remaining cheese.
Place the vegetables, 1 cup broth and 1/4 cup cheese into a blender or food processor. Cover and blend until the mixture is smooth. Pour into a 3-quart saucepan.
Stir the remaining broth in the saucepan and heat over medium-high heat to a boil. Reduce the heat to low. Stir in the light cream and basil. Cook for 5 minutes, stirring occasionally.
Divide the soup among 6 serving bowls. Sprinkle each with about 2 teaspoons remaining cheese.
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