How to Make Delicious Cowboys Roasted Eggplant Vegetable Soup

Without fail cooking ultimate Cowboy's Roasted Eggplant Vegetable Soup easy, yummy, practical.

Good Evening every body, at this time you get present recipe Cowboy's Roasted Eggplant Vegetable Soup with 15 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 11 stages of easy cooking Cowboy's Roasted Eggplant Vegetable Soup.

Ingredients for Cowboy's Roasted Eggplant Vegetable Soup

1. Prepare : Eggplant.

2. Needed : Sliced Mushrooms.

3. Needed : Sliced Carrots.

4. Prepare : Sweet Bell Peppers.

5. Prepare : Tomatoes.

6. Needed : Onion.

7. Needed : Garlic.

8. Needed : Fresh Parsley.

9. Prepare : Taragon.

10. Needed : Olive Oil.

11. Needed : Cilantro.

12. Prepare : Salt.

13. Needed : Pepper.

14. Needed : Water.

15. Prepare : shredded or grated parmesian cheese.

If all ingredients Cowboy's Roasted Eggplant Vegetable Soup it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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