Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 4 plum tomatoes, halved
- 2 small eggplants (about 1 pound each), quartered lengthwise
- 6 green onions, white and 1-inch green
- 4 garlic cloves
- 3 tablespoons olive oil
- 1 1/2 tablespoons fresh marjoram or 1 1/4 teaspoons dried
- 2 cans (14.5 ounces each) reduced sodium chicken broth
- 1 cup heavy cream
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- =
Directions
1. Heat oven to 400° F. Place tomatoes, eggplants, green onions and garlic in a shallow roasting pan. Toss with oil and marjoram. Roast, turning occasionally, 40 minutes until vegetables are tender and starting to brown.
2. When eggplants are cool enough to handle, scoop out pulp into a large saucepot; add remaining vegetables. Stir in broth. Bring to a boil over high heat. Reduce heat to low and simmer 35 minutes until vegetables are very soft. Cool.
3. Purée soup in blender in batches. Return soup to saucepot. Stir in cream, salt and pepper. Heat through.