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Eggplant, Pepper, and Tomato Soup
Source: dLife

Rich and creamy soup with eggplant, tomatoes, peppers, leeks, and herbs.

Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 98.8
Total Carbs 14.1 g
Dietary Fiber 4.6 g
Sugars 6.3 g
Total Fat 3.0 g
Saturated Fat 0.6 g
Unsaturated Fat 1.2 g
Potassium 348.9 mg
Protein 5.1 g
Sodium 84.9 mg
Dietary Exchanges
1/2 Fat , 2 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  whole eggplant
1 each  medium red bell peppers
2 tsp  vegetable oil
2 tsp  minced garlic
1 1/2 cup  chopped leeks
0 1/2 cup  fresh chopped onion
3 cup  low fat unsalted chicken broth
1 cup  chopped tomato
2 tbsp  unsalted tomato paste
2 each  bay leaves
0.3333 cup  lowfat milk
0.3333 cup  fresh basil
  1. Preheat broiler.
  2. Place eggplant and bell pepper on a baking sheet and broil, 6 inches from heat source, until pepper is charred, about 20 minutes, turn often. Remove pepper and allow eggplant to continue cooking until very soft, about another 10 minutes. Remove and let cool until able to handle.
  3. Peel the pepper, remove stem and seeds, and chop. Scoop pulp and seed out of eggplant; set aside.
  4. Heat oil over medium heat in a nonstick pot, sauté garlic, leeks, and onions until softened, about 5 minutes. Stir in broth, tomatoes, tomato paste, and bay leaves; bring to a boil. Lower heat, cover and cook 10 minutes.
  5. Add soup to a food processor or blender with chopped peppers, eggplant pulp, and milk; puree.
  6. Garnish with fresh basil or parsley.

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