Roasted Tomato & Eggplant Bisque

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Campbell's Kitchen
Nutrition per serving    (USDA % daily values)
CAL
96
FAT
16%
CHOL
9%
SOD
52%

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Ingredients for 6 servings

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

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