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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cowboy's roasted eggplant vegetable soup. 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 foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Cowboy's Roasted Eggplant Vegetable Soup is something that I have loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Cowboy's Roasted Eggplant Vegetable Soup:
  1. Make ready 1 1/2 medium Eggplant
  2. Take 2 cup Sliced Mushrooms
  3. Make ready 2 cup Sliced Carrots
  4. Take 2 medium Sweet Bell Peppers
  5. Get 2 medium Tomatoes
  6. Take 1/2 medium Onion
  7. Get 2 clove Garlic
  8. Take 1/4 cup Fresh Parsley
  9. Take 1 tsp Taragon
  10. Take 2 tbsp Olive Oil
  11. Make ready 2 tsp Cilantro
  12. Prepare 1 Salt
  13. Take 1 Pepper
  14. Take 6 cup Water
  15. Make ready 1 shredded or grated parmesian cheese
Instructions 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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