Roasted Tomato & Eggplant Bisque

Campbell's Roasted Tomato & Eggplant Bisque Recipe

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

6

Servings: about 1 1/2 cups each

Cook: 10 min.

Roast: 25 min.

Made With

  • Swanson® Vegetable Broth

    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

totalfat

4g 4g

saturatedfat

2g 2g

cholesterol

14mg 14mg

sodium

511mg 771mg

totalcarbohydrate

9g 9g

dietaryfiber

3g 3g

protein

3g 3g

vitamina

16%DV 16%DV

vitaminc

6%DV 6%DV

calcium

8%DV 8%DV

iron

2%DV 2%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#50269

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