1 medium eggplant, peeled and diced (about 4 cups)4 large plum tomato, cut in quarters2 cloves garlic, sliced4 cups Swanson® Vegetable Broth0.5 cup crumbled feta cheese2 tablespoons light cream1 tablespoon thinly sliced fresh basil leaves
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.