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Slow Cooker Roasted Red Pepper & Eggplant Soup
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- #19702
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 medium eggplant, diced
1 medium onion, diced
1 jar (15 ounce ) roasted red bell peppers, well drained and cut into small pieces
3 cloves large garlic, minced
2 cans (14 1/2 ozs.) fat-free chicken broth
1/2 cup vermouth or dry white wine
1 cup day-old French bread cubes
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon minced fresh parsley
6 tablespoons crumbled goat cheese or shredded Parmesan cheese
directions
Combine all ingredients except parsley and cheese in a 3 1/2-quart crockpot. Mix well. Cover and cook on low 7 to 8 hours or until eggplant is very tender. Just before serving, stir in parsley. Ladle into soup bowls and garnish each serving with 1 tablespoon of the cheese.
added by
dancersrecipes
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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