Creamy Eggplant Bisque

1. 1

   Heat Olive Oil in 4-quart saucepan over medium-high heat and cook eggplant with onion, stirring occasionally, 15 minutes or until vegetables are tender. Stir in garlic and cook 30 seconds. Stir in remaining ingredients except croutons and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Puree until smooth with immersion blender or blender. Serve with Gorgonzola Cheese Croutons.

2. 2

   *SUBSTITUTION: For a vegetarian version, use 2 cups vegetable broth instead of chicken broth.

* Per serving · 4 servings · Values may vary.

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