Roasted Red Pepper and Eggplant Soup
This is a fabulous soup and easy to make with wonderful rich and exotic flavors. Delicious hot or cold.
Roasting peppers enhances the flavor of the pepper and is extremely easy to do. For this recipe we are roasting red peppers but you can roast almost any kind of pepper to enhance the flavors.
Take care when roasting hot peppers as the oil and juices from those peppers may cause skin irritation. It is best to wear gloves and use tongs when roasting any kind of hot pepper such as a jalapeno pepper.
Roasted red peppers are a delight on their own or may be added to sandwiches, omelets or many of your favorite dishes. You may also store roasted red peppers in the refrigerator, covered in oil to add to your other favorites.
Serves 6 to 8
5 red peppers
3 tablespoons unsalted butter
1 medium eggplant-cut into bite size pieces
1 large onion-chopped
2 carrots-peeled and sliced
6 cups chicken stock
salt and pepper to taste
1 teaspoon fresh thyme
sour cream-optional
Roast red peppers over your gas burner on high heat, on the grill or in the oven under the broiler on a sheet pan until blackened. If you roast the peppers on a gas burner place the pepper directly on the burner to char. Using tongs, continue to rotate the pepper as each side blackens.
To assist the peeling of the blackened red peppers, place in a plastic bag for 10 minutes.
Remove from the plastic bag and peel under running cold water and the peppers will peel easily.
Once the skin is removed, slice the peppers into slim slices and remove the seeds and stem.
Melt the butter in a large soup pot and saute the onion, carrots, and eggplant until they are
softened, 10-15 minutes. Add the chicken stock and simmer 15 minutes.
Add the red pepper slices and simmer an additional 15 minutes. Add seasoning.
Puree the soup in either a blender or food processor. An immersion blender is also an easy way to puree many of your soup recipes and makes clean-up a breeze.
Top with a dollop of Sour cream.
This Soup can be served either hot or cold
Bon Appetit
Printable Recipe
Recommended Wine to Serve: Zinfandel, red or white
Favorite Tools for Making Roasted Red Pepper & Eggplant Soup
