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    You are in: Home / Recipes / Roasted Eggplant and Bell Pepper Soup Recipe
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    Roasted Eggplant and Bell Pepper Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    Engrossed's Note:

    Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "This soup can be served hot, tepid, or chilled-- its flavors perhaps optimal at room temperature. It won't win any beauty contests--eggplant makes everything a bit dull looking--but leaving some texture in the soup helps, along with the swirl of yogurt and a perfect sprig or two of cilantro. In any case, the flavors will win kudos, and that's what counts."

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    Ingredients:

    Serves: 8

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F.
    2. 2
      Toss eggplant, peppers, onion, tomatoes, garlic, herbs, oil and salt together.
    3. 3
      Place in a large baking dish. Roast until browned and fragrant, about 1 hour, turning 2-3 times while they're roasting.
    4. 4
      Transfer roasted vegetables to a soup pot.
    5. 5
      Add 1 cup water to the dish they baked in, scrape up the caramelized juices, and add to pot along with cumin and ginger.
    6. 6
      Pour in another 6 cups water, the cilantro, and 1/2 tsp salt.
    7. 7
      Bring to a boil, then lower heat and simmer, covered, until the vegetables are fully tender, 20 minutes or so.
    8. 8
      Let cool slightly, then puree, leaving a little texture. I would use an immersion blender here.
    9. 9
      Stir in the lime juice and pour into serving bowl.
    10. 10
      Swirl in the yogurt.
    11. 11
      Serve garnished with sprigs of cilantro.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on November 02, 2008

      35

      This smelled fantastic while roasting - however something got lost in the translation to soup form. It didn't seem to have a lot of flavor - I added crushed red pepper, black pepper and parmesan. This seemed to improve it but it still needs tweaking. Glad I tried. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2007

      55

      Excellent! I used half chicken stock and half water, and peeled the eggplant, but otherwise stuck to the recipe. In my opinion, it is a very pretty eggplant soup. It is light colored and appetizing, unlike some lentil soups I've seen. I wish I took a picture but I didn't. This is great for a dinner party as well! Thanks for a great recipe, this one will be repeated many times!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Eggplant and Bell Pepper Soup

    Serving Size: 1 (421 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 126.3
     
    Calories from Fat 73
    58%
    Total Fat 8.1 g
    12%
    Saturated Fat 1.6 g
    8%
    Cholesterol 3.9 mg
    1%
    Sodium 173.1 mg
    7%
    Total Carbohydrate 12.1 g
    4%
    Dietary Fiber 3.7 g
    14%
    Sugars 6.5 g
    26%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    fresh thyme sprigs

    oregano sprigs

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