Roasted Tomato & Eggplant Bisque

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!

At a glance

Prep

20 min.

Total

55 min.

Serves

Servings: about 1 1/2 cups each

Cook: 10 min.

Roast: 25 min.

Made With

Swanson® Vegetable Broth

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What You'll Need

1 medium eggplant, peeled and diced (about 4 cups)
4 large plum tomatoes, cut in quarters
2 cloves garlic, sliced
4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1/2 cup crumbled feta cheese
2 tablespoons light cream
1 tablespoon thinly sliced fresh basil leaves

How to Make It

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.
2
Roast for 25 minutes or until the vegetables are lightly browned.
3
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.
4
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.
5
Divide the soup among 6 serving bowls. Sprinkle each with about 2 teaspoons remaining cheese.

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Recipe Nutritional Information

Made With	Certified Organic Vegetable Broth	Swanson Vegetable Broth
Calories	78	78
Total Fat	4g	4g
Saturated Fat	2g	2g
Cholesterol	14mg	14mg
Sodium	511mg	771mg
Total Carbohydrate	9g	9g
Dietary Fiber	3g	3g
Protein	3g	3g
Vitamin A	16%DV	16%DV
Vitamin C	6%DV	6%DV
Calcium	8%DV	8%DV
Iron	2%DV	2%DV