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Roasted Tomato & Eggplant Bisque

Roasted Tomato & Eggplant Bisque

5
(2)

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!

serves 6 people

Ingredients

cost per recipe: $7.30

The price is determined by the national average.

  • 1

    medium eggplant, peeled and diced (about 4 cups)

  • 4

    large plum tomato, cut in quarters

  • 2

    cloves garlic, sliced

  • 4

    cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth

  • 1/2

    cup crumbled feta cheese

  • 2

    tablespoons light cream

  • 1

    tablespoon thinly sliced fresh basil leaves

view nutrition info

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Divide the soup among 6 serving bowls. Sprinkle each with about 2 teaspoons remaining cheese.

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Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

BUY NOW
Swanson® Certified Organic Vegetable Broth

Swanson® Certified Organic Vegetable Broth

BUY NOW

Ratings & Reviews

(2)
  • Kathii R.

    January 5, 2016

    So good and filling

    I made this soup because it looked so good in the picture. But I added - 1 more clove of garlic; 1 tablespoon of Mrs. Dash Original no salt seasoning and then salt and pepper to taste. I took it to work and had 2 co-workers ask for the recipe. It was so good and easy to make. Cutting up the eggplant and tomatoes took the time - but while it was cooking my house smelled wonderful. Also I used dried basil instead of fresh as that is what I had on hand.

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  • Justin K.

    July 16, 2011

    Roasted Tomato & Eggplant Bisque

    Love this! So easy to make and quick.... it tastes great. It's very filling.. I made some good bread to dip in it also.

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