Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, cowboy's roasted eggplant vegetable soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Cowboy's Roasted Eggplant Vegetable Soup is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Cowboy's Roasted Eggplant Vegetable Soup is something that I’ve loved my entire life.

After making this roasted eggplant soup last week in class, I knew I would be making it again in the near future. As you probably are aware at this point It also includes one of my favorite vegetables in the world, eggplant. While I normally prefer to cook with Japanese or Italian eggplant, as I find that.

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

Hearty Italian Beef and Vegetable SoupYummly. This eggplant vegetable soup is delicious, healthy, and filling. The recipe is easy to make and you get a large pot of soup to enjoy throughout the week. Eggplant soaks up oil like a sponge, so it's better to grill, roast, oven-bake or saute it instead of frying it in oil.

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.

This oven roasted eggplant recipe makes the perfect healthy low carb side dish. Coi chef Daniel Patterson's vegan roasted eggplant soup recipe is ideal for a cool summer meal. This chilled eggplant soup from Chef Daniel Patterson of Coi in San Francisco, is packed with summer produce, thanks to a topping of crunchy, spicy vegetables. Roasted Eggplant Soup Adapted from Bon Appetit. Roasted eggplants and chickpeas bring lots of texture and flavor to this hearty soup.

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