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 : Soups & Stews The Vegetarian Slow Cooker

 

 

Amount Measure Ingredient -- Preparation Method

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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

 

 

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.

 

S(Mailing Lists):

" Kathleen <kmschuller on 25 Nov 2001 "

 

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Per Serving (excluding unknown items): 337 Calories; 15g Fat (38.9% calories

from fat); 9g Protein; 45g Carbohydrate; 9g Dietary Fiber; 18mg Cholesterol;

1744mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Vegetable; 0 Fruit; 3 Fat.

 

NOTES : 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.

 

Posted to Veg-Recipes

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