SHOP 'n SAVE Recipes

https://www.shopnsavefood.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

1 medium onion, diced

1 jar (15 ounces) roasted red bell peppers, well drained and cut into small pieces

3 cloves large garlic, minced

4 cups (32 ounces) low sodium chicken broth

1/2 cup dry white wine or vermouth

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 cup day-old French bread cubes

1 cup fresh baby spinach

1/2 cup fresh parsley, chopped

Garnish:

6 tablespoons crumbled goat cheese or shredded Parmesan cheese

fresh basil

Add To

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.

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