Nov 16
Ratatouille SoupLeave a comment

In need of a new soup idea, look no further! This is a delicious rendition of ratatouille as a soup! To be honest, I had never even heard of ratatouille before seeing the movie, but after seeing it many years back, my interest was piqued. I was so excited when I spotted this recipe back in the September edition of the Food Network magazine. I waited until it got a little bit chilly out and served this soup with some toasted bread with melted cheese on top. If you are looking for a lighter, meatless meal this is the perfect fix. Ratatouille Soup by Food Network Kitchens

What you’ll need:
3 tablespoons extra-virgin olive oil, plus more for brushing
1 large onion, diced
4 cloves garlic, smashed
3 to 4 teaspoons herbes de Provence
kosher salt
1 small Japanese eggplant, diced (I used baby eggplant)
1 small zucchini, diced
1 yellow bell pepper, diced
1 28-ounce can whole tomatoes, crushed
2 cups low-sodium chicken broth
Large handful of fresh basil leaves, torn
4 slices bread
1 cup coarsely grated gruyere
Freshly ground pepper

What you’ll do:
Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zuchinni, and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes.

Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted.

Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.

Print Friendly
This entry was posted in easy, soup, vegetables. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *