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Roasted Eggplant Soup

Diet.Chef's picture
  Eggplant 2 Medium
  Olive oil 1 Teaspoon
  Vegetable cooking spray 1
  Margarine 1 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Sweet red peppers 2 Large, chopped
  Curry powder 4 1⁄2 Teaspoon (1 Tablespoon Plus 1 1/2 Teaspoons)
  Canned no salt added chicken broth 6 Cup (96 tbs), undiluted
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Low fat sour cream 1⁄2 Cup (8 tbs)

Slice eggplant in half lengthwise; place cut side up on a baking sheet.
Lightly brush cut surfaces of eggplant with olive oil.
Bake of 450° for 40 minutes or until eggplant is soft.
Remove from oven, and let cool on baking sheet.
Cut into 1/2-inch pieces; set aside.
Coat a large Dutch oven with cooking spray; add margarine.
Place over medium heat until hot; add onion, and saute 3 minutes.
Add sweet red pepper and curry powder, and saute 3 minutes, stirring often.
Add eggplant, and saute 30 seconds.
Stir in chicken brort, .salt, and pepper; bring to a boil.
Reduce heat, and simmer, uncovered, 30 minutes.
Let cool.
Transfer mixture in batches to container of an electric blender or food processor; top with cover, and process until smooth.
To serve, ladle soup into individual bowls.
Top each serving with 1 tablespoon sour cream.
Garnish each serving with fresh basil sprigs,

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 972 Calories from Fat 357

% Daily Value*

Total Fat 49 g75.7%

Saturated Fat 17 g84.8%

Trans Fat 0 g

Cholesterol 40.3 mg13.4%

Sodium 1877.7 mg78.2%

Total Carbohydrates 94 g31.2%

Dietary Fiber 39.6 g158.5%

Sugars 34.8 g

Protein 52 g104.8%

Vitamin A 187.7% Vitamin C 589.9%

Calcium 47.8% Iron 56.8%

*Based on a 2000 Calorie diet


Roasted Eggplant Soup Recipe