Crock Pot Roasted Red Pepper & Eggplant Soup

Total Time: 7 hrs 10 mins Preparation Time: 10 mins Cook Time: 7 hrs

Ingredients

• Servings: 6
• 1 medium eggplant, diced
• 1 medium onion, diced
• 1 (15 ounce) jar roasted red peppers, well drained, chopped
• 3 large garlic cloves, minced
• 2 (14 1/2 ounce) cans fat free chicken broth
• 1/2 cup vermouth or 1/2 cup dry wine
• 1 cup day old bread cubes
• 1/2 teaspoon dried oregano leaves, crushed
• 1 1/4 teaspoons dried thyme leaves, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup minced fresh parsley
• 6 tablespoons crumbled goat cheese
• parmesan cheese

Recipe

• 1 combine all ingredients, except parsley and cheese, in 3 1/2 qt slow cooker; mix well.
• 2 cover and cook on low 7-8 hours or till eggplant is very tender.
• 3 just before serving, stir in parsley.
• 4 ladle into soup bowls and top with cheese.