Ratatouille Soup
A comforting bowl of Ratatouille Soup showcases a delightful blend of fresh vegetables and vibrant flavors, perfect for any season.
Ingredients
Base Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 large onion, diced
- 1 tablespoon herbes de Provence
- Kosher salt Kosher salt to taste
Vegetables
- 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 vegetable or chicken broth
- 1 large handful fresh basil leaves, torn
Cheese Toast Ingredients
- 8 thick slices baguette
- 1 cup coarsely grated gruyère or Swiss cheese (about 4 ounces)
- Freshly ground pepper Freshly ground pepper to taste
Instructions
Preparation
- Heat olive oil in a large pot over medium-high heat. Cook the onion and garlic until softened (about 3 minutes).
- Add 1–2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini, and bell pepper; cook, stirring, for 5 minutes.
Cooking
- Add the tomatoes (with juices), broth, and half the basil. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Preheat the broiler. Brush bread with olive oil, season with the remaining herbes de Provence and salt, and broil until lightly toasted.
- Top the toast with cheese and broil again until melted.
- Blend about half the soup until smooth, then stir it back into the pot. Season with salt and pepper.
Serving
- Serve the soup topped with the cheese toast and remaining basil.
Notes
Consider garnishing each bowl with additional fresh basil leaves for a pop of color and an aromatic finish. Pairs well with a light salad or crusty bread.