Roasted Red Pepper and Eggplant Soup Recipe

Name: Roasted Red Pepper and Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants (about 2 1/2 pounds total), halved; 4 red bell peppers (about 22 ounces); 1/4 cup olive oil; 2 medium onions, chopped; 1 medium leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only; about 2 cups); 6 large garlic cloves, minced; 8 1/2 cups chicken stock or canned low-salt chicken broth; 3 tablespoons tomato paste; 1/4 cup chopped fresh basil; 2 tablespoons chopped fresh thyme; 3 tablespoons unsalted butter; 1 1/2 tablespoons fresh lemon juice; Parmesan cheese shavings

Servings: persons

2 eggplants (about 2 1/2 pounds total), halved
4 red bell peppers (about 22 ounces)
1/4 cup olive oil
2 medium onions, chopped
1 medium leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only; about 2 cups)
6 large garlic cloves, minced
8 1/2 cups chicken stock or canned low-salt chicken broth
3 tablespoons tomato paste
1/4 cup chopped fresh basil
2 tablespoons chopped fresh thyme
3 tablespoons unsalted butter
1 1/2 tablespoons fresh lemon juice
Parmesan cheese shavings

1
Preheat oven to 450F.
2
Line rimmed baking sheet with parchment paper.
3
Pierce eggplants all over with fork.
4
Transfer, cut side down, to baking sheet.
5
Roast until tender, about 45 minutes.
6
Cool slightly.
7
Remove peel and discard.
8
Cut eggplants into large pieces.
9
Rinse eggplant pieces under running water.
10
Drain well.
11
Set aside.
12
Char bell peppers over gas flame or in broiler until blackened on all sides.
13
Enclose in paper bag 10 minutes.
14
Peel, seed and coarsely chop peppers.
15
Heat oil in large pot over medium-high heat.
16
Add onions and leek and saute until tender, about 5 minutes.
17
Add garlic; saute 1 minute.
18
Stir in eggplant, peppers, chicken stock, and tomato paste.
19
Bring to boil.
20
Reduce heat to medium and simmer uncovered until vegetables are tender, about 45 minutes.
21
Stir in basil and thyme.
22
Cool slightly.
23
Working in batches, puree soup in blender until smooth.
24
Return soup to pot.
25
Season with salt and pepper.
26
Add butter and lemon juice; stir over low heat until soup is heated through, about 5 minutes.
27
(Can be made 1 day ahead.
28
Cover and chill.
29
Bring to simmer before continuing.)
30
Transfer to large bowl; garnish with Parmesan.

1347

kcal

Calories

Fat

Carbs

170

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 eggplants (about 2 1/2 pounds total), halved, 4 red bell peppers (about 22 ounces), 1/4 cup olive oil, 2 medium onions, chopped, and more.

Yes, Roasted Red Pepper and Eggplant Soup 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.

Roasted Red Pepper and Eggplant Soup

How did you like this recipe?

Frequently Asked Questions