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!
cost per recipe: $7.30
The price is determined by the national average.
medium eggplant, peeled and diced (about 4 cups)
large plum tomato, cut in quarters
cloves garlic, sliced
cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
cup crumbled feta cheese
tablespoons light cream
tablespoon thinly sliced fresh basil leaves
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.