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In the realm of soups, few dishes can compete with the warmth and heartiness of a bisque. The Roasted Eggplant & Red Pepper Bisque stands out not only for its rich, velvety texture but also for its vibrant flavors and healthful ingredients. This delightful vegan soup is a harmonious blend of roasted vegetables, aromatic spices, and creamy coconut milk, making it a perfect comfort food for any time of the year. Whether you're seeking a cozy meal on a chilly evening or a light yet satisfying dish during warmer months, this bisque delivers on both taste and nutrition.

Eggplant & Red Pepper Bisque

Discover the heartwarming and nutritious Roasted Eggplant & Red Pepper Bisque, a vegan delight that combines rich flavors and a creamy texture. Made with roasted eggplants and red peppers, this soup is not only delicious but also packed with vitamins and healthy fats from coconut milk. Perfect for any season, it offers a satisfying option for cozy nights or a light meal. Try this recipe for a comforting burst of flavor that nourishes the body and soul!
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Ingredients
  

2 medium eggplants, cut into quarters

3 red bell peppers, halved and seeds removed

1 large onion, diced

4 cloves garlic, finely 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). On a baking sheet, arrange the quartered eggplants and halved red peppers. Drizzle with 1 tablespoon of olive oil, then generously season with salt and pepper. Roast in the oven for about 25-30 minutes, or until the vegetables are tender and show a slight char.

    Sautéing the Aromatics: In a large pot over medium heat, add the remaining tablespoon of olive oil. Once heated, add the diced onion and sauté for about 5-7 minutes, or until translucent. Incorporate the minced garlic and continue to cook for an additional 1-2 minutes, stirring frequently until fragrant.

      Blending the Base: When the eggplant and red peppers have finished roasting, transfer them to the pot with the sautéed onions and garlic. Add the smoked paprika and ground cumin, stirring everything together. Pour in the vegetable broth and mix well.

        Simmer: Increase the heat to bring the mixture to a boil, then reduce to low heat. Allow it to simmer for 15-20 minutes, giving the flavors time to meld beautifully.

          Blending into Bisque: Using an immersion blender, puree the soup until it is smooth and creamy. If using a countertop blender, carefully transfer the soup in batches to blend until completely pureed.

            Finishing Touches: Return the bisque to low heat and stir in the coconut milk. Taste and adjust the seasoning with additional salt, pepper, and lemon juice, which adds a refreshing brightness. Warm the bisque for another 5 minutes.

              Serve: Ladle the bisque into bowls, garnishing each serving with fresh basil or parsley. For an elegant touch, drizzle a little olive oil on top before serving!

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