Roasted Red Pepper and Eggplant Soup
- 5 whole red peppers roasted
- 2 large eggplants roasted
- 1 small fresno chili roasted
- 1 large heirloom tomato
- 1 large onion sliced
- 3 cloves garlic sliced
- 8 tbsp olive oil
- 64 oz chicken stock
- 1/4 cup basil leaves
- 1 1/2 tsp salt plus more if need be
Calories: 110kcalCarbohydrates: 15gProtein: 6gFat: 3gSaturated Fat: 1gCholesterol: 5mgSodium: 712mgPotassium: 483mgFiber: 4gSugar: 8gVitamin A: 293IUVitamin C: 13mgCalcium: 25mgIron: 1mg
How to roast peppers and eggplant
- There are 2-3 ways of doing everything when it comes to cooking. You can roast your eggplant on a grill, directly over an open flame, or simply in your oven. If in an oven (which is what I did for this recipe) turn your oven to broil at 550 degrees. On sheet pan add your peppers, fresno, and whole eggplant. Pierce the eggplant a few times with a cake tester to allow steam to escape. Drizzle with olive oil all over and place in the broiler. Depending on how hot your broiler is wait a few minutes and when the peppers get charred on one side flip them over and char the other side. Do this for all sides of the peppers. Once charred take them out of the oven and let them rest in a bowl or plate. Turn your oven down to 400 degrees and continue roasting the eggplant until they are tender all the way through. Roughly another 20-25 minutes. Remove the seeds and skin from the peppers. Also remove the eggplant from the oven when done.
How to make roasted pepper and eggplant soup
- Meanwhile in a dutch oven ( I like to use dutch ovens when I'm making my soups, because it really retains the heat and holds all the flavors inside the soup. Not only are they beautiful to look at in the kitchen but they are fantastic at keep consistent and even heat throughout the cooking process and after; so when you're finished cooking, you can keep your soup or stew hot without it on the direct heat) add a few tbsp. of olive oil, onions, and garlic. Cook for 3-4 minutes without browning. Add chicken stock to the pot along with tomato, peppers, fresno, basil leaves, and the pulp from the eggplant (no skins) Also add all the juices from the peppers and eggplant from the pan. Add a few tsp of salt to the soup. Bring to a boil and let it simmer for 15-20 minutes. Then in batches, blend the soup in a vitamix until smooth. Adjust the seasoning with salt. Note: Fresno chili’s are spicy, if you don’t like a good bite to your soup you might opt for half the chili or a serrano instead. Pour the soup into bowls, drizzle with olive oil and a few basil leaves. Add your favorite bread or cracker, serve and enjoy!