I am not a recipe kind of a gal. I've tried in the past to do recipe posts, but they really don't suit me. I typically follow a recipe once, and then go about tweaking it until the recipe doesn't even matter anymore. I think this was something I came across awhile back in a Rachel Ray cookbook. It's easy, crock pot friendly, and delicious.
Yesterday was dreary and it called for a little soup. Dave teaches two evenings a week, and when I'm on top of my game I whip up something in the crock pot. Icie and I can eat at our normal time, and Dave has a hot meal waiting when he gets home.
Fire Roasted Tomatoes
Roasted Red Peppers
I turn my crock pot up to high and give the bottom a coat of olive oil. I took help from the store yesterday and bought my squash and peppers pre-diced. The eggplant, green onions, and roasted red peppers all got a quick dirty chop. I usually put the eggplant and squash in first because they take the longest to soften up and I like having them directly on the heat. If you aren't in a hurry just toss it all in and let it hang out on high for a few hours. If things look a little too thick and chunky I sometimes add a cup or so of vegetable broth to thing things out. Sometimes I like it to be a little thicker and I leave it alone. The thicker style is great to put on a hoagie bun with some mozzarella cheese. Sometimes I add more or less of one of the veggies depending on what looks good and what is in season. Yesterday I added some extra diced tomatoes besides the canned just because they were on sale. I don't measure anything, ever. I love that this soup is really fool proof. A little salt, pepper, and a pinch of garlic seasoning and it's good to go. I added a little shaved parmesan and splash of hot sauce to my bowl last night, yum!