Ratatouille Soup
Servings: 4
Author: kmayor88 Total Time: 40 min
Prep time:
Cook time:
Yield: 4 servings
Calories per serving: 256
Ingredients:
Cook time:
Yield: 4 servings
Calories per serving: 256
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 ounce 28- can whole san marzano tomato 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
Directions:
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.
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.
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.
Source:
- https://www.foodnetwork.com/recipes/food-network-kitchens/ratatouille-soup-recipe/index.html
