Ratatouille Soup

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
  • 1 small zucchini, diced
  • 1 yellow bell pepper, diced
  • 1 28 -ounce can whole San Marzano tomatoes, crushed
  • 2 cups low-sodium chicken or vegetable broth
  • Large handful 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.

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.

Per serving: Calories 442; Fat 21 g (Saturated 7 g); Cholesterol 42 mg; Sodium 1,073 mg; Carbohydrate 44 g; Fiber 6 g; Protein 18 g

Photograph by Antonis Achilleos

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.


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    This recipe is featured in:

    Summer Produce Guide