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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Eggplant, Pepper, and Tomato Soup

Source: dLife

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

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 3.0 Fat, 2.3 Vegetables, 0.1 Milk,

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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Servings

Ingredients

1.0
1 each whole eggplant 1.0
1 each medium red bell peppers 2.0
2 tsp vegetable oil 2.0
2 tsp minced garlic 1.5
1 1/2 cup chopped leeks 0.5
0 1/2 cup fresh chopped onion 3.0
3 cup low fat unsalted chicken broth 1.0
1 cup chopped tomato 2.0
2 tbsp unsalted tomato paste 2.0
2 each bay leaves 0.3333
0.3333 cup lowfat milk 0.3333
0.3333 cup fresh basil

Directions

Preheat broiler.
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.
Peel the pepper, remove stem and seeds, and chop. Scoop pulp and seed out of eggplant; set aside.
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.
Add soup to a food processor or blender with chopped peppers, eggplant pulp, and milk; puree.
Garnish with fresh basil or parsley.