Sunday, October 13, 2013

Roasted Eggplant and Red Pepper Soup

Roasted Eggplant and Red Pepper Soup

This was a really nice soup. I loved it. Not too thick, not too thin, full of flavor, very satisfying: a real winner and easy to make too.

1 1/2 pounds eggplant, sliced horizontally
1 large red Bell pepper, sliced horizontally,
   with seeds and stems removed
1 onion, peeled and halved
1 pint grape tomatoes or 2 medium sized tomatoes,

   sliced in half
6 large cloves garlic, peeled
2 tablespoons olive oil
1 quart low-sodium chicken stock
2 teaspoons ground cumin
1 teaspoon chili powder (I used my homemade stuff)
1/2 teaspoon red pepper flakes,

   (only use 1/4 teaspoon if you want it mild)
Salt and pepper to taste
Feta, sour cream, cream, or creme fraiche to finish

Preheat oven to 400 degrees. Place eggplant, Bell pepper, tomatoes, onion, and garlic on a sheet pan, Drizzle with olive oil, and roast until until eggplant is soft, about 40 minutes (check to make sure the garlic doesn't burn). Meanwhile, place chicken stock and seasonings in a large pot. When vegetables are soft, scoop eggplant flesh out of shell and add to stock mixture along with the rest of the roasted vegetables. Using an emulsion blender, breakdown vegetables to desired amount of chunkiness. Simmer for about 30 minutes, season with salt and pepper, and serve with crumbled Feta or whatever (nothing works too).

Serves 4-6

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