Hey you? Yeah you.
Are you sitting down? No wait!
Standing may be better.
You Know, in case you have a sudden desire to run victory laps in celebration.
Of course sitting is safer. You may get light-headed and I wouldn’t want you to fall. That’s me looking out for you, you’re welcome.
Either way, hold on to something securely bolted to the ground.
Ready?
I think I may have just taken my soup project to a whole new level.
A my mind was blown at how delicious this seemingly unassuming soup tasted level.
A when it was ready and I tasted it, I immediately texted my husband at work and may have used “R” rated colorful language to describe how good it was level.
I received no response back. Blurg!
He didn’t try any of it. Though to be fair I didn’t really encourage him to either.
I didn’t want to share. It is that good.
What’s that? Oh, you were expecting more earth shattering news?
Well maybe I did over hype it but it is so darn good I wanted to make sure you were listening. Sorry.
But you know what they say and by they I mean no one I have ever met. “Go big or go home.”
What?
Why would going home be bad? I love going home. I think I’m losing focus here. Anyway.
Home is where I can make more of this fantastic roasted red pepper and eggplant soup and eat it all. And you should too!
Lets get roasting! Red pepper, Eggplant, Onion and Garlic.
Sweet fancy Moses, I could just eat those roasted veggies up. So tempting but think of the soup, you must resist so you can have the soup!!
Scoop out the eggplant and add everything to the broth. Add your seasoning, cumin seed, ground mustard, salt and pepper.
After you let it simmer for a bit we add some heavy cream and then, to the immersion blender!
Roasted Red Pepper and Eggplant Soup
adapted from smitten Kitchen
ingredients
1 eggplant halved
2 red bell peppers
1 small onion
3 garlic cloves, peeled
4 cups good chicken broth
1/2 teaspoon ground cumin seed
1/4 teaspoon ground dry mustard
1/4 cup heavy cream
Salt and pepper to taste
olive oil for brushing
Feta cheese for topping (optional)
Preheat oven to 400 degrees. Place halved peppers, onion and eggplant on a rimmed baking sheet. Brush veggies with olive oil and sprinkle pepper on top. Roast in oven for 20 minutes, remove and flip peppers and add garlic cloves to baking pan, brush them with oil. Return pan to oven and roast for an additional 20 minutes.
After roasted, add peppers, onion and garlic to a large pot, scoop eggplant from skin and add to pot. Pour in 4 cups of chicken broth and bring to a boil. Reduce heat to low and add ground cumin and ground mustard. Simmer for about 40 minutes.
After simmering add heavy cream and mix in. Using an immersion blender get the soup to your desired thickness. Add salt and pepper to taste. Serve with feta cheese and bread. Eat it all up. Enjoy!!
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