SAL’S ITALIAN RISTORANTE’S ROASTED EGGPLANT SOUP

When the request for this recipe arrived, I was skeptical. Roasted Eggplant Garlic Soup? Turns out the folks at Sal’s Italian Ristorante with their locations around Florida are on to something. Make it at the end of summer when local farmers are at the markets with tables covered with eggplant, peppers and squash. – C. W. Cameron

1 medium eggplant, peeled 1/2 medium green bell pepper 1/4 white onion

1/4 medium zucchini

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

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.

Per 1/2 cup: 172 calories (percent of calories from fat, 63), 3 grams protein, 13 grams carbohydrates, 2 grams fiber, 12 grams fat (6 grams saturated), 33 milligrams cholesterol, 557 milligrams sodium.

SAL’S ITALIAN RISTORIANTE