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Roasted Red Pepper and Eggplant Soup




Source of Recipe


Internet


List of Ingredients




1 medium eggplant diced
1 medium onion diced
1 15 ounce jar roasted red bell peppers
well drained and cut into small pieces
3 large cloves garlic minced
2 14 1/2 ounce cans 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 cup minced fresh parsley
6 tablespoons crumbled goat cheese or
shredded parmesan cheese

Combine all ingredients, except parsley and cheese, in a 3 1/2 quart slow cooker. Mix well. Cover and cook on LOW 7-8 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.

Makes 6 servings.


Recipe