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Roasted Red Pepper and Eggplant Soup

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Roasted Red Pepper and Eggplant Soup

Soup, we all love it! If olives are the number one fruit sold in the world, then soup is the number one dish eaten. Like the sandwich, the soup varieties are endless, but this one will become your favorite for both warm or cold days. Soup is literally healing.

The two main Tassos ingredients, Fire Roasted Sweet Florinas Peppers and Extra Virgin Olive Oil, are both certified heart healthy.

This made-from-scratch recipe is well worth it as there is nothing to highjack our health in these wholesome, chemical free ingredients.

Ingredients

2 eggplants, halved

¼ cup Tassos® Extra Virgin Olive Oil

1 large yellow onion, chopped

2 cup thinly sliced leeks

6 large garlic cloves, minced

8 Tassos® Fire Roasted Whole Sweet Florinas Peppers, coarsely chopped

8½ c chicken stock or canned low-salt chicken broth

3 Tbsp tomato paste

¼ cup chopped fresh basil

2 Tbsp chopped fresh thyme

salt and pepper to taste

3 Tbsp unsalted butter

1½ Tbsp fresh lemon juice

Parmesan cheese, shaved

whole basil leaves, sour cream, freshly ground pepper, rosemary (optional)

Cooking Directions

Directions

Preheat oven to 450°F.

Line rimmed baking sheet with parchment paper. Place halved eggplants on baking sheet and pierce with fork all over. Roast until tender, about 45 minutes. Cool slightly. Remove and discard skin. Cut into large pieces and rinse under running water. Drain well and set aside.

Heat extra virgin olive oil in large pot over medium-high heat. Add onion and leeks and sauté until tender, approx. 5 minutes. Add garlic and sauté 1 minute. Stir in eggplant, peppers, chicken stock, and tomato paste. Bring to boil. Reduce heat to medium and simmer uncovered until vegetables are tender, approx. 45 minutes. Stir in basil and thyme.

Cool slightly and purée soup in blender until smooth. Return soup to pot. Season with salt and pepper. Add butter and lemon juice. Stir over low heat until soup is heated again, approx. 5 minutes.

Serve

Enjoy warm, garnished with Parmesan cheese. Optional toppings include a dollop of sour cream, freshly ground pepper, rosemary, or drizzle of extra virgin olive oil.