Crock Pot Roasted Red Pepper & Eggplant Soup |
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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 6 |
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A friend of mine gave me this recipe, she loves it and claims it is just a plain ol' pleasant soup. Try some crumbled goat cheese on top. Ingredients:
1 medium eggplant, diced |
1 medium onion, diced |
1 (15 ounce) jar roasted red peppers, well drained, chopped |
3 large garlic cloves, minced |
2 (14 1/2 ounce) cans fat free chicken broth |
1/2 cup vermouth or 1/2 cup dry white wine |
1 cup day old bread cubes |
1/2 teaspoon dried oregano leaves, crushed |
1 1/4 teaspoons dried thyme leaves, crushed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup minced fresh parsley |
6 tablespoons crumbled goat cheese |
parmesan cheese |
Directions:
1. Combine all ingredients, except parsley and cheese, in 3 1/2 qt slow cooker; mix well.
2. Cover and cook on LOW 7-8 hours or till eggplant is very tender.
3. Just before serving, stir in parsley.
4. Ladle into soup bowls and top with cheese.
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