roasted eggplant soup

How To Make roasted eggplant soup

• 1

  Remove the seeds from the bell peppers and the tomatoes.
• 2

  Chop the eggplant, bell peppers and tomatoes.
• 3

  Set them aside.
• 4

  In a medium large saucepan place the olive oil and heat it on medium high until it is hot.
• 5

  Add the onions and saute them for 3 to 4 minutes, or until they are tender.
• 6

  Add the roasted eggplant, bell peppers and tomatoes.
• 7

  Stir the ingredients together.
• 8

  Add the garlic, cumin and chicken stock.
• 9

  Simmer ingredients for 45 minutes.
• 10

  Add the cream and stir it in.
• 11

  Pour the soup into a blender and puree it so that it is smooth.
• 12

  Season the soup with the salt.
• 13

  Garnish it with the sliced basil.
• 14

  Roast the eggplant, bell peppers and tomatoes by holding them over an open flame (or broil them) so that they are black all over.
• 15

  Remove the skins.
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