Roasted Eggplant Soup with Red Pepper Rouille

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1 large globe eggplant, roasted
2 red bell peppers, roasted
1 red onion, roasted
2 cloves garlic, minced
2 tomatoes, peeled and seeded
1/2 teaspoon dry thyme
1 small bay leaf
1 teaspoon dry basil
1/4 teaspoon salt
6 cups broth
1 teaspoon apple cider vinegar
Red Pepper Rouille
1/4 cup pureed roasted red peppers
1/4 cup low fat mayonnaise
1/4 cup low fat yogurt cheese
1 tablespoon apple cider vinegar
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon saffron, toasted and ground
1/8 teaspoon cayenne

The roasted vegetables should be very soft and cool enough to handle before beginning. Peel and chop the roasted vegetables and place all the ingredients but the vinegar together in a heavy bottomed 4 quart pot. Cook over a medium low heat for 35-45 minutes until the flavors are mellowed, remove the bay leaf and puree in a blender. Add the vinegar and adjust the thickness and seasoning if desired. The soup should be smooth and creamy. Swirl with the garnish before serving.

Red Pepper Rouille

Whisk all ingredients together until smooth. Refrigerate until ready to use. Thin with a little 1% low fat milk or broth if needed.

Yield: 6 servings (includes garnish)

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