Tomato Eggplant Soup
1.5 lb (680g) Tomatoes 1 lb (454g) Eggplant 1 (Approx. 10 oz / 283g) Bell Pepper 1 Bunch (2 oz / 57g) Red Basil 1/2 Cup Heavy Cream 2 Tbsp Tomato Paste 2 Garlic Cloves 1 Small Onion 14 fl oz (414 ml) Vegetable Broth Olive Oil Salt, Black Pepper Preparations: 1- Cut the tomatoes in half. 2- Slice the bell pepper. 3- Peel and slice the eggplant. 4- Mince the red basil. 5- Dice the onions. Directions: 1- transfer the tomatoes, bell pepper and eggplant onto two separate bakewares. 2- Grease the eggplants with olive oil. 3- Sprinkle salt over the ingredients. 4- Roast the ingredient over (425º f - 218º C) in oven. 5- Meanwhile, Fry the onions with olive oil until golden. 6- Stir in tomato paste, and mash in the garlic cloves. 7- Stir in minced basil and continue frying for 2 more minutes. 8- Peel the skin off of the roasted tomatoes and bell pepper and transfer into the onion pot. 9- Using a masher, Mash the ingredients thoroughly. 10- Pour in the vegetable broth to the mashed ingredients and stir well. 11- Garnish with salt and pepper as much as you'd prefer. 12- Over medium heat, simmer the soup for 10 minutes. 13- Stir in the heavy cream and continue simmering for 2 more minutes.
Tomato Eggplant Soup CALORIES & NUTRITION VALUES
Tomato and Eggplant soup is ranked as Grade A food on nutritional chart. It contains most of essential nutrients our body need on daily basis. Tomato Eggplant soup contains very high amounts of vitamin C, and vitamin A. it is also high in vitamin B6, potassium, manganese, and dietary fiber. One serving (3.5 oz / 100g) of Tomato Eggplant Soup contains as much as 39 percent vitamin C and 18 percent vitamin A. t's also low in calories. One serving of Tomato eggplant soup has 44 calories (24 calories from fat), 2.7g total fat (0.9g saturated fat), 4mg cholesterol, 73mg sodium, 204mg potassium, 4.3g total carbohydrates (1.6g dietary fiber) and 1.3g protein.
nutritional factsServing Size 100g
Amount Per Serving