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

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cowboy's roasted eggplant vegetable soup. One of my favorites food recipes. For mine, 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 current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Cowboy's Roasted Eggplant Vegetable Soup is something that I’ve loved my whole life.

Saute garlic in olive oil, add onions, peppers mushrooms and carrots and saute until just tender. Roasted Eggplant Soup recipe made with eggplant, carrots and garlic. It's one of my family's favorite suppers!

To get started with this recipe, we have to prepare a few ingredients. You can cook 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. Make ready 2 cup Sliced Mushrooms
  3. Get 2 cup Sliced Carrots
  4. Prepare 2 medium Sweet Bell Peppers
  5. Take 2 medium Tomatoes
  6. Make ready 1/2 medium Onion
  7. Take 2 clove Garlic
  8. Take 1/4 cup Fresh Parsley
  9. Take 1 tsp Taragon
  10. Make ready 2 tbsp Olive Oil
  11. Get 2 tsp Cilantro
  12. Prepare 1 Salt
  13. Take 1 Pepper
  14. Get 6 cup Water
  15. Prepare 1 shredded or grated parmesian cheese

Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.

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.

Place the eggplant into the pot. Add the vegetable stock, red paprika, cayenne pepper and garlic powder. Bring to a boil and reduce heat. Toss the veggies with the olive oil, sea salt, and pepper. Roasted eggplant, tomato, onion and garlic are seasoned with thyme, pureed, then heated with cream and topped with goat cheese in this rich soup..

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