Cowboy's Roasted Eggplant Vegetable Soup

Name: Cowboy's Roasted Eggplant Vegetable Soup
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 medium Eggplant; 2 cup Sliced Mushrooms; 2 cup Sliced Carrots; 2 medium Sweet Bell Peppers; 2 medium Tomatoes; 1/2 medium Onion; 2 clove Garlic; 1/4 cup Fresh Parsley; 1 tsp Taragon; 2 tbsp Olive Oil; 2 tsp Cilantro; 1 Salt; 1 Pepper; 6 cup Water; 1 shredded or grated parmesian cheese

cowboy72 @cook_3216509

This is only my second go at making soup from scratch. hope you enjoy my recipe!

cowboy72 @cook_3216509

This is only my second go at making soup from scratch. hope you enjoy my recipe!

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Ingredients

45 mins

6 servings

1 1/2 mediumEggplant
2 cupSliced Mushrooms
2 cupSliced Carrots
2 mediumSweet Bell Peppers
2 mediumTomatoes
1/2 mediumOnion
2 cloveGarlic
1/4 cupFresh Parsley
1 tspTaragon
2 tbspOlive Oil
2 tspCilantro
1Salt
1Pepper
6 cupWater
1shredded or grated parmesian cheese

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Steps

45 mins

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.