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

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

Cowboy's Roasted Eggplant Vegetable Soup is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Cowboy's Roasted Eggplant Vegetable Soup is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have cowboy's roasted eggplant vegetable soup using 15 ingredients and 11 steps. Here is how you can achieve that.

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