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

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, cowboy's roasted eggplant vegetable soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Cowboy's Roasted Eggplant Vegetable Soup is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Cowboy's Roasted Eggplant Vegetable Soup is something which I’ve loved my entire 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. A vegan roasted tomato soup with summer garden vegetables, including zucchini, eggplant, onion, and garlic.

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

Scrape the insides of each eggplant half and add the flesh to the saucepan. Stir in the beans and vegetable stock. With an immersion blender or regular blender puree the soup. If soup is too thick add a little more stock or water.

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.

Season to taste with salt and pepper. Transfer vegetables to a rimmed baking sheet or roasting pan, forming a single layer. Remove roasted veggies from oven and place, along with lentils, in a large pot over medium-high heat. Season with salt, pepper, oregano and basil. Raw eggplant is soft and won't require as much cooking time as other vegetables, such as potatoes and carrots.

So that’s going to wrap it up with this exceptional food cowboy's roasted eggplant vegetable soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!