Roasted Eggplant-and-Red Pepper Soup

Ingredients

• 0.1 teaspoon pepper black
• 1.5 pound eggplant cut in half lengthwise
• 3 cups less-sodium chicken broth fat-free divided
• 0.3 cup basil fresh thinly sliced
• 1.5 cups onion chopped
• 2 large bell peppers red
• 0.5 teaspoon salt 

Equipment

• frying pan
• baking sheet
• sauce pan
• blender
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4. Place eggplant halves, skin sides up, on baking sheet. Broil peppers and eggplant 15 minutes or until blackened.
5. Place peppers in a zip-top plastic bag; seal.
6. Let stand 10 minutes. Peel peppers. Scoop out eggplant pulp. Discard shells.
7. Combine 1 cup broth and onion in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes.
8. Add 2 cups broth, bell peppers, and eggplant pulp, and simmer 10 minutes.
9. Place bell pepper mixture in a blender; process until smooth. Return pureed mixture to pan. Stir in basil, salt, and black pepper.
10. Garnish with cilantro sprigs, if desired.