Recipe of Favorite Cowboy's Roasted Eggplant Vegetable Soup

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, cowboy's roasted eggplant vegetable soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Roasted Eggplant Soup Adapted from Bon Appetit. Hearty Italian Beef and Vegetable SoupYummly. The flavors of the roasted tomatoes, garlic, carrots, chickpeas, and curry combine beautifully in this vegetable soup while the roasted eggplant gives the soup its substance. I made it vegetarian with vegetable broth and vegan Worcestershire sauce substitutions.

Cowboy's Roasted Eggplant Vegetable Soup is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Cowboy's Roasted Eggplant Vegetable Soup is something that I have loved my entire life.

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

Gourmet's hearty Roasted Eggplant Soup is a perfect cold-weather meal that's easy to make and reheats well. Scoop the eggplant from its skin into medium stock-pot (discard skin). Add the roasted vegetables, thyme, chicken stock, white wine and water to the pot and place over a medium-high heat. This oven roasted eggplant recipe makes the perfect healthy low carb side dish.

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.

Add the roasted vegetables, thyme, chicken stock, white wine and water to the pot and place over a medium-high heat. This oven roasted eggplant recipe makes the perfect healthy low carb side dish. Added eggplant and tofu to cooked vegetables, stirred in fresh diced tomatoes, pineapple tidbits, sweet and sour sauce and served. Tomato soup gets a flavorful new twist: Roasted eggplant adds creaminess, and caramelized onions and carrots add sweetness; while fresh crispy garlic croutons give the perfect finishing touch. Roasting all of the vegetables before throwing them in a Dutch oven makes a huge difference in the flavor and.

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