Veg Slow Cooker: Roasted Red Pepper Soup

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* Exported from MasterCook *

 

Roasted Red Pepper Soup

 

Recipe By : The Vegetarian Slow Cooker by Joanna White, page 58

Serving Size : 8 Preparation Time :0:00

Categories : Slow Cooker Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 red bell peppers

2 1/2 pounds eggplant

3 tablespoons olive oil -- up to 4

1 1/2 cups chopped onions

2 cups chopped leeks

mostly white parts

1 tablespoon minced garlic

8 cups vegetable broth -- up to 9

3 tablespoons tomato paste

1/4 cup chopped fresh basil -- or 4 tsp. dried

2 teaspoons dried thyme

salt and pepper -- to taste

1/4 cup butter

1 3/4 teaspoons lemon juice

fresh Parmesan or Romano cheese shavings -- for

garnish

 

Servings: 8

 

This tasty and colorful soup combines eggplant, red peppers and

leeks. Serve with crisp crackers or crusty bread and fruit salad. Large

shavings of a hard cheese like Parmesan or Romano give this soup great eye

appeal.

 

Cut peppers in half, remove seeds, and roast under a broiler until skins

are blackened. Place blackened peppers in a paper bag for 10

minutes. Remove skins and cut into a coarse dice.

 

Peel eggplants, cut into 3/4-inch slices and place slices on a baking

sheet. Place under a broiler and brown on both sides. Cut into 3/4-inch

squares.

 

Heat olive oil in a skillet on medium-high heat and sauté onions, leeks and

garlic for about 3 to 4 minutes, until soft.

 

Transfer onion mixture, roasted red peppers and eggplant cubes to the slow

cooker. Add vegetable broth, tomato paste, basil, thyme, salt and

pepper. Cover and cook on low heat for 6 to 8 hours.

 

Remove soup from slow cooker and puree in a blender until smooth. You will

need to do this in batches. Return soup to slow cooker. Set cooker on

high heat and stir in butter until melted. Add lemon juice, taste and

adjust seasonings. Serve soup with large shavings of Parmesan or Romano

cheese.

 

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