Creamy Eggplant Bisque

• 3 tablespoons Bertolli(R) Classico Olive Oil
• 1 onions
• 1 eggplant medium, peeled and chopped
• 2 cloves garlic finely chopped
• 1 jar bertolli four chees rosa sauc
• 14 1/2 ounces chicken broth 1 can
• 1/4 cup fresh basil leaves thinly sliced
• 2 tablespoons sherry
• 1/4 teaspoon salt
• gorgonzola cheese croutons (optional)

1. Heat Olive Oil in 4-quart saucepan over medium-high heat and cook eggplant with onion, stirring occasionally, 15 minutes or until vegetables are tender. Stir in garlic and cook 30 seconds. Stir in remaining ingredients except croutons and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Puree until smooth with immersion blender or blender. Serve with Gorgonzola Cheese Croutons.
2. *SUBSTITUTION: For a vegetarian version, use 2 cups vegetable broth instead of chicken broth.

olive oil, onions, eggplant medium, garlic, chees rosa, chicken broth, fresh basil, sherry, salt, gorgonzola cheese croutons

Taken from www.yummly.com/recipe/Creamy-eggplant-bisque-299032 (may not work)