Cowboy's Roasted Eggplant Vegetable Soup
Cowboy's Roasted Eggplant Vegetable Soup

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, cowboy's roasted eggplant vegetable soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Cowboy's Roasted Eggplant Vegetable Soup is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Cowboy's Roasted Eggplant Vegetable Soup is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook cowboy's roasted eggplant vegetable soup using 15 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Cowboy's Roasted Eggplant Vegetable Soup:
  1. Make ready 1 1/2 medium Eggplant
  2. Get 2 cup Sliced Mushrooms
  3. Take 2 cup Sliced Carrots
  4. Get 2 medium Sweet Bell Peppers
  5. Take 2 medium Tomatoes
  6. Take 1/2 medium Onion
  7. Take 2 clove Garlic
  8. Make ready 1/4 cup Fresh Parsley
  9. Get 1 tsp Taragon
  10. Prepare 2 tbsp Olive Oil
  11. Get 2 tsp Cilantro
  12. Make ready 1 Salt
  13. Make ready 1 Pepper
  14. Take 6 cup Water
  15. Make ready 1 shredded or grated parmesian cheese
Steps to make Cowboy's Roasted Eggplant Vegetable Soup:
  1. Preheat oven to 400° F
  2. Cut eggplant in half, brush with olive oil and bake on baking sheet for 30 minutes or until tender and slightly browned.
  3. Dice onions, peppers and tomatoes.
  4. Saute garlic in olive oil, add onions, peppers mushrooms and carrots and saute until just tender.
  5. add tomatoes, cilantro, tarragon and parsley to vegetables and simmer, tossing frequently.
  6. I also add 3 teaspoons of Minor's Sauteed Vegetable Base while sauteing the vegies. You could use a cup of vegetable stock in its place if you wish.
  7. boil 6 cups of water in a large pot, then add vegetable mixture and cook over medium heat. add salt and pepper to taste.
  8. remove skin from cooked eggplant , cut into pieces and puree' in blender.
  9. add puree'd eggplant to vegetables in pot and stir.
  10. continue to simmer additional 10 minutes
  11. serve and sprinkle parmesian cheese on top.

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