Cowboy's Roasted Eggplant Vegetable Soup. 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!
Add chopped celery and continue to cook, stirring occasionally, until soft. Place tomatoes, eggplant, onion and garlic on large baking sheet. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray. You can have Cowboy's Roasted Eggplant Vegetable Soup using 15 ingredients and 11 steps. Here is how you cook it.
Ingredients of Cowboy's Roasted Eggplant Vegetable Soup
- You need 1 1/2 medium of Eggplant.
- Prepare 2 cup of Sliced Mushrooms.
- Prepare 2 cup of Sliced Carrots.
- You need 2 medium of Sweet Bell Peppers.
- It’s 2 medium of Tomatoes.
- Prepare 1/2 medium of Onion.
- You need 2 clove of Garlic.
- You need 1/4 cup of Fresh Parsley.
- You need 1 tsp of Taragon.
- It’s 2 tbsp of Olive Oil.
- Prepare 2 tsp of Cilantro.
- You need 1 of Salt.
- It’s 1 of Pepper.
- You need 6 cup of Water.
- You need 1 of 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.
Cowboy's Roasted Eggplant Vegetable Soup step by step
- Preheat oven to 400° F.
- Cut eggplant in half, brush with olive oil and bake on baking sheet for 30 minutes or until tender and slightly browned..
- Dice onions, peppers and tomatoes..
- Saute garlic in olive oil, add onions, peppers mushrooms and carrots and saute until just tender..
- add tomatoes, cilantro, tarragon and parsley to vegetables and simmer, tossing frequently..
- 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..
- boil 6 cups of water in a large pot, then add vegetable mixture and cook over medium heat. add salt and pepper to taste..
- remove skin from cooked eggplant , cut into pieces and puree' in blender..
- add puree'd eggplant to vegetables in pot and stir..
- continue to simmer additional 10 minutes.
- 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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