Roasted Eggplant Soup
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| 6 cups reduced sodium chicken or beef broth | |
| 2 tablespoons olive oil | |
| 1/4 teaspoon pepper | |
| 2 tablespocns parsley flakes | |
| 1 (12 oz.) Can stewed tomatoes | Drained and cut up |
| 2/3 cup tomato paste | |
| 2 tablespoons sugar | |
| ½ cup red bell peppers | Peeled, washed, and diced |
| ½ cup onion | Peeled, washed, and diced |
| 1 teaspoon dried basil | |
| 2 cups Japanese Eggplant | Washed, trimmed and diced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Spray baking sheet with non-stick cooking Spray. Preheat oven to 400 degrees F. Add eggplant, onions and bell peppers to cooking sheet. Drizzle with olive oil and toss to coat. Roast in oven for 20-25 minutes until tender. | |
| 2 | In a stock pot, bring broth to a boil. Stir in tomatoes, eggplant mixture, pepper, basil and parsley | |
| 3 | Cook and heat through and heat through. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
