Fire-Roasted Tomato And Eggplant Bisque Recipe

Name: Fire-Roasted Tomato And Eggplant Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 medium onion, finely chopped; 1 medium carrot, finely chopped; 1 celery rib, finely chopped; 3/4 lb peeled and diced eggplant (about 1/2 medium or 3 Japanese eggplant); 2 garlic cloves, minced; 2 tablespoons all-purpose flour; 2 (14 1/2 ounce) cans fire-roasted diced tomatoes with juice; 1/4 cup tomato paste; 1 teaspoon sugar; 3 cups vegetable stock or 3 cups chicken stock; 1 tablespoon balsamic vinegar; 1 cup milk or 1 cup half-and-half; salt; white pepper; 1/2 cup crouton (preferably cheese or garlic)

Servings: persons

1/4 cup olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
3/4 lb peeled and diced eggplant (about 1/2 medium or 3 Japanese eggplant)
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 (14 1/2 ounce) cans fire-roasted diced tomatoes with juice
1/4 cup tomato paste
1 teaspoon sugar
3 cups vegetable stock or 3 cups chicken stock
1 tablespoon balsamic vinegar
1 cup milk or 1 cup half-and-half
salt
white pepper
1/2 cup crouton (preferably cheese or garlic)

1
In a medium soup pot heat the oil over medium heat. Add the onion, carrot and celery and cook for 4-5 minutes or until the vegetables begin to soften. Add the eggplant and a pinch of salt and continue to saute another 5 minutes or until the eggplant is very soft. Add the garlic and cook for a minute or until slightly softened.
2
Sprinkle the flour over the vegetables and continue to cook over low heat for 2 minutes or until the flour is thickened and incorporated into the vegetables, stirring constantly. Add the tomatoes, tomato paste, sugar and stock and bring to a simmer on medium-high heat.
3
Partially cover the pan, reduce the heat to medium and cook, stirring occasionally, for 15 minutes or until the vegetables are cooked and all the flavors are well blended. Remove from the heat. With a hand blender blend the soup until it is roughly pureed with some texture remaining. Add the vinegar and return the soup to medium heat and cook for 2 minutes. Add the milk, stirring to combine, and cook another minute. Add salt and pepper and taste for seasoning.
4
Ladle the soup into soup bowls and garnish with a few croutons.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup olive oil, 1 medium onion, finely chopped, 1 medium carrot, finely chopped, 1 celery rib, finely chopped, and more.

Yes, Fire-Roasted Tomato And Eggplant Bisque falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fire-Roasted Tomato And Eggplant Bisque

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