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2. When the eggplants are cool enough to handle, remove the stems and skin. Coarsely chop the eggplants and tomatoes and reserve any liquid. Gently squeeze out the garlic from the individual cloves into a small bowl.

3. Heat the remaining ¼ cup olive oil in a Dutch oven over medium heat. Add the onion and bell peppers and cook, stirring frequently, until the onion is transparent, 6 to 8 minutes. Add the broth, herbs, eggplants, and tomatoes. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.

4. Combine the garlic and sour cream in a food processor. Process until smooth. Season with salt and pepper. Taste the soup and adjust the seasonings. Serve in bowls with a dollop of garlic cream on top.

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TIPS FROM OUR TEST KITCHEN: To make crème fraîche, whisk 2 cups heavy cream and ½ cup sour cream at room temperature in a large bowl. Cover the bowl with plastic wrap and let stand in a warm, draft-free area for 12 hours to overnight. Store, covered, in the refrigerator for up to two weeks. Serve well chilled.

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Slow Cooker Enchilada Soup

Cindy Gilliand, Augusta, Kansas

Serves 6

“My family loved this soup when I fixed it to eat during the Super Bowl. It’s a wonderful ‘warm-up’ on cold days.”

2 boneless, skinless chicken breasts, cut into bite-size pieces

One 10-ounce can cream of chicken soup

One 10-ounce can green enchilada sauce

One 4-ounce can chopped green chiles

1 cup chicken broth

One 8-ounce package cream cheese, cut into small cubes, softened

Chopped cilantro or green onions

1. Combine the chicken, soup, enchilada sauce, chiles, and broth in a slow cooker. Cook on low for 6 hours.

2. Add the cream cheese and whisk until smooth. Top with cilantro or green onions.

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TIPS FROM OUR TEST KITCHEN: Serve with warm flour tortillas, tortilla chips, or canned French fried onion rings, if desired.

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French Onion Soup

Elaine Stieber, Norwalk, Ohio

Serves 6

“I have served this soup to several friends with great success. But my biggest fan is my husband of fifteen years. He often orders onion soup in restaurants but says nobody makes it better than I do. You can’t beat that!”

¼ cup (½ stick) butter or margarine

2½ pounds sweet onions, thinly sliced

1 tablespoon all-purpose flour

¼ teaspoon salt, or to taste

One 14-ounce can beef broth

One 14-ounce can chicken broth

½ cup white wine, such as Chardonnay

1½ cups croutons, or to taste

1½ cups shredded mozzarella, or to taste

1. Preheat the oven to 400°F.

2. Melt the butter in a Dutch oven over medium-high heat. Add the onions and cook until they are lightly brown and tender, about 25 minutes, stirring frequently.

3. Stir in the flour and salt. Add the broth, 1 cup water, and the wine. Bring to a boil, reduce the heat, and simmer, uncovered, for 20 minutes to blend flavors.

4. Spoon the mixture into ovenproof soup bowls. Top each serving with croutons and cheese. Place the bowls on a baking sheet. Bake for 10 to 15 minutes, until the cheese melts.

Superb Red Pepper Soup

Eleanor Greenly, Levittown, Pennsylvania

Serves 8

6 medium red bell peppers, halved

½ cup (1 stick) salted butter

1 large onion, chopped

2 garlic cloves, minced

3 large carrots, peeled and chopped

1 large baking potato, peeled and chopped

2 medium firm pears, peeled, cored, and chopped

One 32-ounce container chicken broth

1 tablespoon chopped parsley

Salt and pepper

½ cup crème fraîche or sour cream

Parsley sprigs

1. Preheat the broiler. Line a large baking sheet or broiler pan with foil.

2. Arrange the bell peppers, cut side down, on the baking sheet. Broil 4 inches from the heat source for 14 minutes, or until the peppers are blackened and blistered.

3. Remove the peppers to a medium bowl. Cover with plastic wrap and let stand for 20 minutes. Peel the peppers, discarding the seeds, skin, and stems; coarsely chop.

4. Melt the butter in a Dutch oven over medium heat. Add the onion and garlic and sauté for 10 minutes, stirring frequently.