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Source: Campbell's Recipes
Tagged With: 6 servings (about 1 1/2 cups each)
Roasted Tomato & Eggplant Bisque
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!
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Serves: 6 servings (about 1 1/2 cups each)
Prep Time: 20 minutes
Cook Time: 35 minutes
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1 medium eggplant, peeled and diced (about 4 cups)
4 large plum tomato, cut in quarters
2 cloves garlic, sliced
4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1/2 cup crumbled feta cheese
2 tablespoons light cream
1 tablespoon thinly sliced fresh basil leaves




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.

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


Notes:
Nutritional Values per Serving using Swanson Vegetable Broth: Calories 78, Total Fat 4g, Saturated Fat 2g, Cholesterol 14mg, Sodium 771mg, Total Carbohydrate 9g, Dietary Fiber 3g, Protein 3g, Vitamin A 16%DV, Vitamin C 6%DV, Calcium 8%DV, Iron 2%DV

Nutritional Values per Serving using Certified Organic Vegetable Broth: Calories 78, Total Fat 4g, Saturated Fat 2g, Cholesterol 14mg, Sodium 511mg, Total Carbohydrate 9g, Dietary Fiber 3g, Protein 3g, Vitamin A 16%DV, Vitamin C 6%DV, Calcium 8%DV, Iron 2%DV


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