Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/3675/Slow_Cooker_Roasted_Red_Pepper_and_Eggplant_Soup
Slow Cooker Roasted Red Pepper and Eggplant Soup
A salad and crusty bread round out this meal.
Yield: Makes 6 servings
Ingredients
| 1 |
|
medium eggplant, patted dry and diced
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| 1 |
|
medium onion, diced
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|
| 1 |
jar |
(15 ounces) roasted red bell peppers, well drained and cut into small pieces
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| 3 |
cloves |
large garlic, minced
|
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| 4 |
cups |
(32 ounces) low sodium chicken broth
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|
| 1/2 |
cup |
dry white wine or vermouth
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| 1/2 |
teaspoon |
dried oregano leaves, crushed
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| 1/2 |
teaspoon |
dried thyme leaves, crushed
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| 1/2 |
teaspoon |
salt
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| 1/2 |
teaspoon |
ground black pepper
|
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| 1 |
cup |
day-old French bread cubes
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| 1 |
cup |
fresh baby spinach
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| 1/2 |
cup |
fresh parsley, chopped
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Garnish: |
| 6 |
tablespoons |
crumbled goat cheese or shredded Parmesan cheese
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fresh basil
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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
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/3675/Slow_Cooker_Roasted_Red_Pepper_and_Eggplant_Soup