Ratatouille Soup

Herbes de Provence are the secret ingredient that bring the flavors of southern France to this soup. When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Dovetailing Tip: While prepping the zucchini for tonight's dish, thinly slice an additional 2 pound zucchini for Zucchini Gratin on day 4.

Prep time:
Cook time:

Serving size: 4
Calories per serving: 255

3 tablespoons extra-virgin olive oils, 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
1 small zucchini, diced
1 yellow bell pepper, diced
1-28 ounces can whole san marzano tomatoes, crushed
2 cups low-sodium chicken or vegetable broth
handful large of fresh basil leaves, torn
8 thick slices baguette
1 cup coarsely grated gruyere or Swiss cheese
freshly ground pepper

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, zucchini 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.

Source: foodnetwork.com

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