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.
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
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
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.