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In the realm of comfort foods, few dishes evoke warmth and satisfaction like a creamy bisque. The Roasted Eggplant & Red Pepper Bisque stands out not only for its rich, velvety texture but also for its robust flavor profile that showcases the natural sweetness of roasted vegetables. This bisque marries the earthy notes of eggplant with the vibrant sweetness of red peppers, creating a harmonious blend that is both comforting and nourishing. Perfect for chilly evenings or as a sophisticated starter for a dinner party, this bisque is sure to impress.

Eggplant & Red Pepper Bisque

Discover the comforting flavors of Roasted Eggplant & Red Pepper Bisque, a creamy and nutritious dish perfect for any occasion. This delicious soup combines roasted vegetables with a velvety texture, offering warm satisfaction on chilly evenings. Rich in antioxidants and vitamins, the bisque not only delights your taste buds but also nourishes your body. Ideal as a starter for dinner parties or a cozy weeknight meal, it’s a delightful addition to your recipe collection.
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Ingredients
  

2 medium eggplants, quartered

3 red bell peppers, halved and seeded

1 large onion, chopped

4 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

Fresh basil or parsley for garnish

Juice of 1 lemon

Instructions
 

Roasting the Vegetables: Preheat your oven to 400°F (200°C). Place the quartered eggplants and halved red peppers on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the oven for about 25-30 minutes, or until the vegetables are tender and slightly charred.

    Sautéing the Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until translucent. Toss in the minced garlic and cook for another 1-2 minutes until fragrant.

      Blending the Base: Once the eggplant and red peppers are roasted, add them to the pot with the sautéed onions and garlic. Stir in the smoked paprika and ground cumin. Pour in the vegetable broth, stirring to combine the ingredients.

        Simmer: Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer for 15-20 minutes, letting the flavors meld together.

          Blending into Bisque: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender, blending until pureed.

            Finishing Touches: Return the bisque to low heat and stir in the coconut milk. Adjust seasoning with additional salt, pepper, and lemon juice for brightness. Heat through for another 5 minutes.

              Serve: Ladle the bisque into bowls, garnishing each with fresh basil or parsley. A drizzle of olive oil on top can add a nice finish!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings