Spicy Roasted Red Pepper and Eggplant Soup

5 from 1 vote

Here is an easy soup that is really delicious and nutritious! With the weather these days, some of us are already in spring and some of us are locked into winter still. Regardless of the temperature outside, the important thing is, is that this recipe is amazing!

The other great thing about this soup is that if you have a lot leftover it is perfect for a sauce for chicken, fish, or pasta. This soup looks very humble and it is but it packs a big punch with a little heat from fresno chili. Here is the recipe I hope you enjoy it!

Ingredients

10 people

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

Nutritional information

Calories: 110kcalCarbohydrates: 15gProtein: 6gFat: 3gSaturated Fat: 1gCholesterol: 5mgSodium: 712mgPotassium: 483mgFiber: 4gSugar: 8gVitamin A: 293IUVitamin C: 13mgCalcium: 25mgIron: 1mg

Prep Time 30

Cook Time 1

Total Time 1 30

Servings 10 people

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!