Roasted Tomato & Eggplant Bisque
Roasted veggies add a subtle earthiness to this richly delicious soup that gets a burst of flavor from basil and feta cheese. It's so good, it's hard to believe it's ready in under an hour!
Ingredients
1 medium eggplant, peeled and diced (about 4 cups)
4 large plum tomato, cut in quarters
2 cloves garlic, sliced
4 cups Swanson® Vegetable Broth
0.5 cup crumbled feta cheese
2 tablespoons light cream
1 tablespoon thinly sliced fresh basil leaves
4 large plum tomato, cut in quarters
2 cloves garlic, sliced
4 cups Swanson® Vegetable Broth
0.5 cup crumbled feta cheese
2 tablespoons light cream
1 tablespoon thinly sliced fresh basil leaves
Instructions
Heat the oven to 425°F. Arrange the eggplant, tomatoes and garlic in a large roasting pan. Drizzle the oil over the vegetables and toss to coat. Roast for 25 minutes or until the vegetables are lightly browned.
Place the vegetables, 1 cup broth and 1/4 cup cheese into a blender or food processor. Cover and blend until the mixture is smooth. Pour into a 3-quart saucepan.
Stir the remaining broth in the saucepan and heat over medium-high heat to a boil. Reduce the heat to low. Stir in the light cream and basil. Cook for 5 minutes, stirring occasionally.
Divide the soup among 6 serving bowls. Sprinkle each with about 2 teaspoons remaining cheese.
Place the vegetables, 1 cup broth and 1/4 cup cheese into a blender or food processor. Cover and blend until the mixture is smooth. Pour into a 3-quart saucepan.
Stir the remaining broth in the saucepan and heat over medium-high heat to a boil. Reduce the heat to low. Stir in the light cream and basil. Cook for 5 minutes, stirring occasionally.
Divide the soup among 6 serving bowls. Sprinkle each with about 2 teaspoons remaining cheese.
Roasted Tomato & Eggplant Bisque
Roasted veggies add a subtle earthiness to this richly delicious soup that gets a burst of flavor from basil and feta cheese. It's so good, it's hard to believe it's ready in under an h...
Directions
Print
Heat the oven to 425°F. Arrange the eggplant, tomatoes and garlic in a large roasting pan. Drizzle the oil over the vegetables and toss to coat. Roast for 25 minutes or until the vegetables are lightly browned.Place the vegetables, 1 cup broth and 1/4 cup cheese into a blender or food processor. Cover and blend until the mixture is smooth. Pour into a 3-quart saucepan.Stir the remaining broth in the saucepan and heat over medium-high heat to a boil. Reduce the heat to low. Stir in the light cream and basil. Cook for 5 minutes, stirring occasionally.Divide the soup among 6 serving bowls. Sprinkle each with about 2 teaspoons remaining cheese.
Ingredients
1 medium eggplant, peeled and diced (about 4 cups)4 large plum tomato, cut in quarters2 cloves garlic, sliced4 cups Swanson® Vegetable Broth0.5 cup crumbled feta cheese2 tablespoons light cream1 tablespoon thinly sliced fresh basil leaves
Homemade Slow Cooker Cornbread
Whether you’re looking to free up oven s...
Quick Mini Quiche Cups
How creative! Tortillas are pressed into...
Vegetable Bean Soup with Fresh Pest...
This is a soup you can feel good about ser...
Southern Veggie Tacos
These southern-style veggie tacos are pack...