Roasted Eggplant Soup
| Yield: | 4 Servings |
| Categories: | Soups |
| 1 | lg | Eggplant |
| 2 | Red bell peppers | |
| 2 | lg | Tomatoes |
| 3 | tb | Olive oil |
| 1 | Onion; chopped | |
| 8 | Garlic cloves; minced | |
| 1 | ts | Cumin |
| 1 | qt | Chicken stock |
| 1/2 | c | Heavy cream |
| 4 | tb | Fresh basil; thinly sliced |
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