Roasted Eggplant Soup

Prick eggplants with a fork. Cut off bottom of garlic bulb. Place eggplants and garlic in a baking pan. Roast in a 350 degree F oven for 30 to 40 minutes or until eggplants are tender. Remove from oven and cool slightly. Remove and discard eggplant skins and garlic skins. Quarter eggplants. Set eggplants and garlic aside.

In a Dutch oven or kettle, cook onion in olive oil until onion is tender. Stir in tomato puree, ground red pepper, eggplants, and garlic. Cook and stir for 2 minutes.

Add chicken stock or broth; bring to boiling. Reduce heat. Cover and simmer for 30 minutes.

Remove vegetables, in batches, with a slotted spoon to a blender container or food processor bowl. Cover and blend or process until smooth. Return puree to Dutch oven or kettle with the 1 cup half-and-half and the Worcestershire sauce. Season to taste with salt and black pepper. Heat through.

Meanwhile, for red pepper cream, wash blender container or food processor bowl. Add red sweet peppers and the 3/4 cup half-and-half. Cover and blend or process until smooth. Season to taste with salt and black pepper. Transfer mixture to a saucepan and heat through.

Serve soup in warm bowls with red pepper cream drizzled on top. Sprinkle with basil. Serve with fried tortillas, chips or bread. Makes 8 side-dish servings.