ROASTED EGGPLANT AND TOMATO SOUP
Provided by Rachael Ray : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Pour enough oil to coat the center of a baking sheet. Season the scored eggplant with salt and pepper, then arrange the cut sides down in the EVOO. Drizzle the garlic with EVOO and season with salt and pepper. Wrap in a foil pouch and roast along with the eggplant until very tender, 40 minutes. Cool to handle.
- Heat 2 tablespoons EVOO, a couple of turns of the pan, in a Dutch oven over medium-high heat. Add the thyme, crushed red pepper flakes, onions and salt and pepper and stir to soften, 5 minutes. Add the tomato paste and stir 1 minute more. Then add the stock, wine, and tomatoes. Scrape the eggplant away from skin and add the flesh, along with the garlic, squishing the cloves from the skins. Add the basil. Puree the soup with an immersion blender. Simmer to thicken. Cool and store for a make-ahead meal. Reheat the soup over medium heat, and top with the basil and cheese.
ROASTED RED PEPPERS SOUP
If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).
Nutrition Facts : Calories 135 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 753mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
SPICY ROASTED RED PEPPER AND EGGPLANT SOUP
This is one of my favorite winter soups. It's spicy and very flavorful, and makes an excellent side or appetizer soup. The most important thing when preparing it is to try not to lose the juice from the peppers when you roast them--it adds a lot of flavor to your soup! Also, all the spices at the end, including the lime juice, should be added to taste, a little at a time. The soup is fine without them, but I thought it needed something until I added them. Finally, if you are preparing this as a vegan recipe, just omit the cream garnish. Use scallions, and maybe a spoonful of olive paste instead to garnish!
Provided by Starrah
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425F/220°C.
- While the peppers and eggplant are roasting, chop your onions and fresh chili (if you are using a fresh chili). Throw away the seeds and pith of the chili, and remember to only use half. Set aside.
- Put the eggplant and the bell peppers on a baking tray. To prevent exploding, poke a few holes in the eggplant, and one small slit in each pepper, facing up (while the peppers cook, they will fill with juice, and you don't want it to leak out).
- Roast them in the oven for about 40 minutes, until the eggplant is soft. Allow to cool enough to touch.
- Carefully put the peppers in a bowl, saving as much juice as possible, and cut in half. Peel away and discard the skin, seeds and pith.
- Cut the eggplant in half, and use a spoon (a grapefruit spoon works amazing for this if you have one!) to scoop out the flesh into the bowl with the red pepper flesh.
- Put the olive oil in the soup pot on low heat, and add the onions. Cook until soft, but not browned.
- Add the hot chili or chili powder, and cook for few quick minutes.
- Add the eggplant, red peppers, thyme, and paprika, and stir.
- Add about three quarters of the stock (enough to cover the contents of the pot), and simmer for about 20 minutes.
- In a few batches, puree the soup in a blender until smooth (you need to use a second pot to keep the pureed and un-pureed soup separate).
- Add more stock to adjust the consistency if you need to.
- Add salt, black pepper, small amounts of oregano and coriander, and more of the other spices and thyme to taste. Add a small dash of lime juice as well.
- Serve hot with a spoonful or two of fresh cream on top, and a spoonful of chopped scallions.
CROCK POT ROASTED RED PEPPER & EGGPLANT SOUP
A friend of mine gave me this recipe, she loves it and claims it is just a plain ol' pleasant soup. Try some crumbled goat cheese on top.
Provided by Shirl J 831
Categories Cheese
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients, except parsley and cheese, in 3 1/2 qt slow cooker; mix well.
- Cover and cook on LOW 7-8 hours or till eggplant is very tender.
- Just before serving, stir in parsley.
- Ladle into soup bowls and top with cheese.
Nutrition Facts : Calories 68, Fat 0.9, SaturatedFat 0.1, Sodium 1768.5, Carbohydrate 14, Fiber 4.6, Sugar 3.4, Protein 3.1
ROASTED RED PEPPER AND EGGPLANT SOUP
Categories Soup/Stew Blender Tomato Vegetable Roast Lunch Basil Leek Eggplant Bell Pepper Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Line rimmed baking sheet with parchment paper. Pierce eggplants all over with fork. Transfer, cut side down, to baking sheet. Roast until tender, about 45 minutes. Cool slightly. Remove peel and discard. Cut eggplants into large pieces. Rinse eggplant pieces under running water. Drain well. Set aside.
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed and coarsely chop peppers.
- Heat oil in large pot over medium-high heat. Add onions and leek and sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Stir in eggplant, peppers, chicken stock, and tomato paste. Bring to boil. Reduce heat to medium and simmer uncovered until vegetables are tender, about 45 minutes. Stir in basil and thyme. Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to pot. Season with salt and pepper. Add butter and lemon juice; stir over low heat until soup is heated through, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.) Transfer to large bowl; garnish with Parmesan.
SLOW-COOKER STUFFED PEPPER SOUP
I tweaked a recipe I got from one of my best friends, and I couldn't believe how much this soup really does taste like stuffed green peppers! With beef and brown rice, it makes a hearty meal on a cold day. -Gina Baxter, Plainfield, IL
Provided by Taste of Home
Time 5h15m
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, cook and crumble beef with onion over medium heat until meat is no longer pink, 5-7 minutes; transfer to a 6-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low until flavors are blended, 5-6 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 141 calories, Fat 3g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 852mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein.
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