Ratatouille soup

soups 595 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0

Ratatouille soup

3 tbsp. l. olive oil + a little to grease 1 large onion, diced 4 garlic cloves, crushed 3 to 4 tsp Provencal herbs 1 small eggplant, diced 1 small zucchini, diced 1 yellow bell pepper, diced 1 can (800g) whole San Marzano tomatoes, crush 2 tbsp. lightly salted chicken or vegetable stock Large handful of basil leaves, torn 8 thick baguette slices 1 tbsp. coarsely grated Swiss cheese or Gruyere

Heat olive oil in a large saucepan over moderate heat. Add onion and garlic and cook for about 3 minutes until tender. Add 1 - 2 tsp. Provencal herbs and 1 tsp. salt. Then add the eggplant, zucchini and bell peppers. Cook, stirring occasionally, for 5 minutes. Add the tomatoes along with the juice, the broth and half of the basil leaves. Bring to a boil, reduce heat, and simmer for 20 minutes.
Turn on the oven with grill function. Brush the bread with olive oil, sprinkle with the remaining Provencal herbs and salt to taste. Toast the bread lightly, then place the cheese on top and saute until melted. Pour half of the soup into a blender and chop. Then pour back into the pot. Season with salt and pepper. Pour the soup into bowls, sprinkle with the remaining basil and top with toasted cheese baguette slices.

Ratatouille soup

3 tbsp. l. olive oil + a little to grease 1 large onion, diced 4 garlic cloves, crushed 3 to 4 tsp Provencal herbs 1 small eggplant, diced 1 small zucchini, diced 1 yellow bell pepper, diced 1 can (800g) whole San Marzano tomatoes, crush 2 tbsp. lightly salted chicken or vegetable stock Large handful of basil leaves, torn 8 thick baguette slices 1 tbsp. coarsely grated Swiss cheese or Gruyere

Heat olive oil in a large saucepan over moderate heat. Add onion and garlic and cook for about 3 minutes until tender. Add 1 - 2 tsp. Provencal herbs and 1 tsp. salt. Then add the eggplant, zucchini and bell peppers. Cook, stirring occasionally, for 5 minutes. Add the tomatoes along with the juice, the broth and half of the basil leaves. Bring to a boil, reduce heat, and simmer for 20 minutes.
Turn on the oven with grill function. Brush the bread with olive oil, sprinkle with the remaining Provencal herbs and salt to taste. Toast the bread lightly, then place the cheese on top and saute until melted. Pour half of the soup into a blender and chop. Then pour back into the pot. Season with salt and pepper. Pour the soup into bowls, sprinkle with the remaining basil and top with toasted cheese baguette slices.