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Ingredients

1 medium eggplant, peeled and diced (about 4 cups)

4 large plum tomatoes, cut in quarters

2 cloves garlic, sliced

4 cups Swanson® Vegetable Broth (Regular or Certified Organic)

1/2 cup crumbled feta cheese

2 tablespoons light cream

1 tablespoon thinly sliced fresh basil leaves

Description

Roasted Veggies Add A Subtle Earthiness To This Richly Delicious Soup That Gets A Burst Of Flavor From Basil And Feta Cheese. It's So Good, It's Hard To Believe It's Ready In Under An Hour!<br />

Campbells Kitchen