Cooking Directions

• Heat the oven to 425°F.  Arrange the eggplant, tomatoes and garlic in a large roasting pan.  Drizzle the oil over the vegetables and toss to coat.  Roast for 25 minutes or until the vegetables are lightly browned.
• Place the vegetables, 1 cup broth and 1/4 cup cheese into a blender or food processor.  Cover and blend until the mixture is smooth.  Pour into a 3-quart saucepan.
• Stir the remaining broth in the saucepan and heat over medium-high heat to a boil.  Reduce the heat to low.  Stir in the light cream and basil.  Cook for 5 minutes, stirring occasionally.
• Divide the soup among 6 serving bowls. Sprinkle each with about 2 teaspoons remaining cheese.

Ingredients

• 1 medium eggplant, peeled and diced (about 4 cups)
• 4 large plum tomato, cut in quarters
• 2 cloves garlic, sliced
• 4 cups Swanson® Vegetable Broth
• 0.5 cup crumbled feta cheese
• 2 tablespoons light cream
• 1 tablespoon thinly sliced fresh basil leaves