Recipe: Sal’s Italian Ristorante’s Roasted Eggplant Soup

Created by AJC Lifestyles (User Generated Content*)User Generated Content is not posted by anyone affiliated with, or on behalf of, Playbuzz.com.

On Sep 5, 2018

1 medium eggplant, peeled

1/2 medium green bell pepper

1/4 white onion

1/4 medium yellow squash

1 garlic clove

1 1/2 tablespoons blended oil

1/4 teaspoon red pepper flakes

Salt and black pepper to taste

2 tablespoons unsalted butter

1 tablespoon all-purpose flour

4 cups vegetable stock

1/2 roasted red pepper

2 teaspoons vegetable base

1 cup heavy cream

Sliced green onion, for garnish

1/4 medium zucchini

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Cut eggplant, pepper, onion, zucchini and yellow squash into 2-inch pieces. Put vegetables in a mixing bowl and add garlic, oil and red pepper flakes and toss to coat. Season with salt and pepper. Arrange vegetables on prepared baking sheet and roast until caramelized, about 30 minutes. Stir occasionally.
While the vegetables are roasting, in a medium saucepan, melt butter. Whisk in flour and cook over medium heat until mixture is light blond in color. Whisk in vegetable stock and bring mixture to a boil. Reduce heat and simmer 30 minutes. When roasted vegetables are ready, add them to the soup along with roasted pepper and vegetable base. Use an immersion blender to puree soup until smooth. Whisk in cream and simmer 5 minutes. Remove from heat and season to taste. Serve garnished with green onion. Makes: 6 cups

These are 10 of the World CRAZIEST Ice Cream Flavors

Created by Tal Garner

On Nov 18, 2021