Roasted Red Pepper And Eggplant Soup Recipes

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SPICY ROASTED RED PEPPER AND EGGPLANT SOUP



Spicy Roasted Red Pepper and Eggplant Soup image

This is one of my favorite winter soups. It's spicy and very flavorful, and makes an excellent side or appetizer soup. The most important thing when preparing it is to try not to lose the juice from the peppers when you roast them--it adds a lot of flavor to your soup! Also, all the spices at the end, including the lime juice, should be added to taste, a little at a time. The soup is fine without them, but I thought it needed something until I added them. Finally, if you are preparing this as a vegan recipe, just omit the cream garnish. Use scallions, and maybe a spoonful of olive paste instead to garnish!

Provided by Starrah

Categories     Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 large eggplant
2 large red bell peppers
2 cups finely chopped red onions
1 -2 sprig fresh thyme
1/2 fresh red chili peppers or 1/2 teaspoon spicy chili powder
2 -4 teaspoons paprika
5 cups vegetable stock
2 tablespoons olive oil
salt
black pepper
ground coriander
oregano
1 dash lime juice
fresh cream (for garnishing) or black olive paste (for garnishing)
finely chopped scallion (for garnishing)

Steps:

  • Preheat oven to 425F/220°C.
  • While the peppers and eggplant are roasting, chop your onions and fresh chili (if you are using a fresh chili). Throw away the seeds and pith of the chili, and remember to only use half. Set aside.
  • Put the eggplant and the bell peppers on a baking tray. To prevent exploding, poke a few holes in the eggplant, and one small slit in each pepper, facing up (while the peppers cook, they will fill with juice, and you don't want it to leak out).
  • Roast them in the oven for about 40 minutes, until the eggplant is soft. Allow to cool enough to touch.
  • Carefully put the peppers in a bowl, saving as much juice as possible, and cut in half. Peel away and discard the skin, seeds and pith.
  • Cut the eggplant in half, and use a spoon (a grapefruit spoon works amazing for this if you have one!) to scoop out the flesh into the bowl with the red pepper flesh.
  • Put the olive oil in the soup pot on low heat, and add the onions. Cook until soft, but not browned.
  • Add the hot chili or chili powder, and cook for few quick minutes.
  • Add the eggplant, red peppers, thyme, and paprika, and stir.
  • Add about three quarters of the stock (enough to cover the contents of the pot), and simmer for about 20 minutes.
  • In a few batches, puree the soup in a blender until smooth (you need to use a second pot to keep the pureed and un-pureed soup separate).
  • Add more stock to adjust the consistency if you need to.
  • Add salt, black pepper, small amounts of oregano and coriander, and more of the other spices and thyme to taste. Add a small dash of lime juice as well.
  • Serve hot with a spoonful or two of fresh cream on top, and a spoonful of chopped scallions.

ROASTED RED PEPPER AND EGGPLANT SOUP



Roasted Red Pepper and Eggplant Soup image

Categories     Soup/Stew     Blender     Tomato     Vegetable     Roast     Lunch     Basil     Leek     Eggplant     Bell Pepper     Healthy     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 13

2 eggplants (about 2 1/2 pounds total), halved
4 red bell peppers (about 22 ounces)
1/4 cup olive oil
2 medium onions, chopped
1 medium leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only; about 2 cups)
6 large garlic cloves, minced
8 1/2 cups chicken stock or canned low-salt chicken broth
3 tablespoons tomato paste
1/4 cup chopped fresh basil
2 tablespoons chopped fresh thyme
3 tablespoons unsalted butter
1 1/2 tablespoons fresh lemon juice
Parmesan cheese shavings

Steps:

  • Preheat oven to 450°F. Line rimmed baking sheet with parchment paper. Pierce eggplants all over with fork. Transfer, cut side down, to baking sheet. Roast until tender, about 45 minutes. Cool slightly. Remove peel and discard. Cut eggplants into large pieces. Rinse eggplant pieces under running water. Drain well. Set aside.
  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed and coarsely chop peppers.
  • Heat oil in large pot over medium-high heat. Add onions and leek and sauté until tender, about 5 minutes. Add garlic; 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, about 45 minutes. Stir in basil and thyme. Cool slightly.
  • Working in batches, puree 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 through, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.) Transfer to large bowl; garnish with Parmesan.

CROCK POT ROASTED RED PEPPER & EGGPLANT SOUP



Crock Pot Roasted Red Pepper & Eggplant Soup image

A friend of mine gave me this recipe, she loves it and claims it is just a plain ol' pleasant soup. Try some crumbled goat cheese on top.

Provided by Shirl J 831

Categories     Cheese

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 medium eggplant, diced
1 medium onion, diced
1 (15 ounce) jar roasted red peppers, well drained, chopped
3 large garlic cloves, minced
2 (14 1/2 ounce) cans fat free chicken broth
1/2 cup vermouth or 1/2 cup dry white wine
1 cup day old bread cubes
1/2 teaspoon dried oregano leaves, crushed
1 1/4 teaspoons dried thyme leaves, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup minced fresh parsley
6 tablespoons crumbled goat cheese
parmesan cheese

Steps:

  • Combine all ingredients, except parsley and cheese, in 3 1/2 qt slow cooker; mix well.
  • Cover and cook on LOW 7-8 hours or till eggplant is very tender.
  • Just before serving, stir in parsley.
  • Ladle into soup bowls and top with cheese.

Nutrition Facts : Calories 68, Fat 0.9, SaturatedFat 0.1, Sodium 1768.5, Carbohydrate 14, Fiber 4.6, Sugar 3.4, Protein 3.1

OVEN ROASTED RED BELL PEPPER AND EGGPLANT



Oven Roasted Red Bell Pepper and Eggplant image

Make and share this Oven Roasted Red Bell Pepper and Eggplant recipe from Food.com.

Provided by Girl from India

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 red peppers, destemmed,deseeded and quartered
1 -2 small eggplant, cut into wedges that are around 2.5 cm in length
1 tablespoon olive oil
salt and black pepper (freshly ground if possible)
1 teaspoon fresh thyme or 1 teaspoon oregano leaves (optional)

Steps:

  • Preheat the oven to 200C.
  • Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
  • Drizzle the oil and sprinkle the seasonings over the vegetables.
  • Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
  • Sprinkle the fresh herbs if you are using them.
  • Serve.

Nutrition Facts : Calories 78.4, Fat 3.8, SaturatedFat 0.6, Sodium 4, Carbohydrate 11.4, Fiber 5.9, Sugar 5.7, Protein 2

ROASTED EGGPLANT AND RED BELL PEPPER SALAD



Roasted Eggplant and Red Bell Pepper Salad image

After making revisions to an Italian recipe for antipasto, I came up with this eggplant salad dish. It is not as time intensive as it appears; many of the steps can be performed simultaneously.

Provided by cheilan

Categories     Side Dish     Vegetables     Eggplant

Time 2h25m

Yield 4

Number Of Ingredients 10

6 medium red bell peppers, halved and seeded
4 small baby eggplants, halved lengthwise
salt and freshly ground black pepper to taste
4 tablespoons olive oil, divided, or more as needed
2 tablespoons balsamic vinegar
1 clove garlic, chopped
2 dashes chile sauce
1 (6 ounce) jar artichoke hearts
½ cup oil-packed sun-dried tomatoes, drained
4 large fresh basil leaves

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
  • Bake in the preheated oven until beginning to char, about 45 minutes.
  • While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
  • Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
  • Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
  • Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
  • Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
  • Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
  • Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.

Nutrition Facts : Calories 314.6 calories, Carbohydrate 39.3 g, Fat 16.6 g, Fiber 17.4 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 336.2 mg, Sugar 16.2 g

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