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

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic 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 or Swanson® Certified Organic Vegetable Broth
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.  Roast for 25 minutes or until the vegetables are lightly browned.

  • 2

    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.

  • 3

    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.

  • 4

    Divide the soup among 6 serving bowls. Sprinkle each with about 2 teaspoons remaining cheese.

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RID#50269

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