Slow Cooker Roasted Red Pepper and Eggplant Soup

Yield:
Makes 6 servings

A salad and crusty bread round out this meal.

Ingredients:

  1. 1 medium eggplant, patted dry and diced
  2. 1 medium onion, diced
  3. 1 jar (15 ounces) roasted red bell peppers, well drained and cut into small pieces
  4. 3 cloves large garlic, minced
  5. 4 cups (32 ounces) low sodium chicken broth
  6. 1/2 cup dry white wine or vermouth
  7. 1 cup day-old French bread cubes
  8. 1/2 teaspoon dried oregano leaves, crushed
  9. 1/2 teaspoon dried thyme leaves, crushed
  10. 1/2 teaspoon salt
  11. 1/2 teaspoon ground black pepper
  12. 1/2 cup fresh parsley, chopped
  13. 6 tablespoons crumbled goat cheese or shredded Parmesan cheese
  14. 1 cup fresh baby spinach
  16. fresh basil
  17. Garnish:
Directions:

Combine all ingredients except French bread, spinach, parsley and cheese in a 3 1/2-quart slow cooker; stir to combine all ingredients.

Cover and cook on LOW 7 to 8 hours or until eggplant is very tender.

About 10 minutes before serving, stir in bread cubes, spinach and parsley.

Ladle into soup bowls and garnish each serving with 1 tablespoon of cheese and fresh basil.

Recipe credit: Chef Drew Cerza


TDS 3