Ratatouille Soup

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This is a FABULOUS soup!! I added black beans to add some protein. Mmmm!!

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i loved this soup. the herbes de provence really add so much flavor and seasoning to this soup that little to no salt is needed. i love the mixture of veggies. i like for my soup to have some texture to it so i dont always puree the veggies at the end.

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I made this recipe tonight and the family really enjoyed it! It would also be great over rice! Yummy and full of flavor.

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The herbes de Provence give this soup a delicate French countryside flavor. The cheeese toasts set this off perfectly. I have never had a more flavorful vegetable soup. Light enough to serve all year round, but hearty enough to serve during the cold winter months. Perfection!

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This is a flexible recipe, I used what I had in my garden, a mixture of yellow squash, zucchini and traditional eggplant (which I salted, drained off the bitter juices and rinsed. I also did not have the herbes de provence, I substituted the McCormick perfect pinch italian seasoning, which is similar but has no lavendar and a bit more oregano. The soup is hearty, healthy, delicious, and a great way to use up some of those veggies that come in all at once at the end of the summer. It will definitely have a place in my recipe file.

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First soup I've made since April. With 3+ days of rain here in FL, it's finally cool enough, and this soup really suited the mood. Garden overrun with Japanese eggplant, always looking for new ways to use it. Fresh basil from the herb garden also. Subbed yellow squash for zucchini, personal preference. Added more garlic and a dash of red pepper flakes. The herbes de Provence were amazing in this. Perfect texture with half pureed, as directed. Delightful flavor, and the gruyere toast was an exceptional accompaniment. Love gruyere but as pricey as it is, this is a dish that requires a small amount, so you can just order a small chunk at the deli counter. Seriously considering making extra batches to freeze for the winter.

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What awesome timing to put this recipe in your magazine. We have enjoyed Japanese eggplant from our garden this year and have had a bountiful harvest of fresh veggies. All the veggies in the soup, including the basil and garlic, came from our garden! A great way to enjoy the harvest. This was very tasty and I toasted the cheese on locally baked tomato parmesean bread...a pure delight!