Ratatouille Soup
Votes: 75
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 442, total fat 21 G., saturated fats 7 G., proteins 18 G., carbohydrates 44 G., fiber 6 G., cholesterol 42 mg, sodium 1073 mg, sugar G.
Calories 442, total fat 21 G., saturated fats 7 G., proteins 18 G., carbohydrates 44 G., fiber 6 G., cholesterol 42 mg, sodium 1073 mg, sugar G.
Make the famous French stew of tomatoes, eggplant, zucchini, and peppers into a hearty, thick soup. To ensure Ratatouille retains its French flair, don't forget to add some Herbes de Provence. Simmer the young vegetables in tomato broth, then blend some of the soup for a more interesting texture. Be careful when blending hot soup! Fill only half the blender jar, and leave the lid slightly ajar, draped with a kitchen towel. This will prevent a hot explosion.
Serve this delicious vegetable soup with aromatic croutons topped with melted cheese and Provencal herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp olive oil + a little for greasing
- 1 large onion, diced
- 4 cloves garlic, crushed
- 3 - 4 tsp. Provencal herbs
- 1 small eggplant, diced
- 1 small zucchini, diced
- 1 yellow bell pepper, diced
- 1 can (800 g) whole San Marzano tomatoes, crushed
- 2 cups lightly salted chicken or vegetable broth
- A large handful of basil leaves, torn
- 8 thick slices of baguette
- 1 cup coarsely grated Swiss or Gruyere cheese
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Cooking the dish according to the recipe:
- Heat olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté for about 3 minutes until softened. Add 1–2 teaspoons of herbes de Provence and 1 teaspoon of salt. Then add the eggplant, zucchini, and bell pepper. Cook, stirring, for 5 minutes. Add the tomatoes with their juices, the broth, and half the basil leaves. Bring to a boil, reduce heat, and simmer for 20 minutes.
- Turn on the broiler. Brush the bread with olive oil, sprinkle with the remaining herbes de Provence, and season with salt to taste. Lightly toast the bread, then top with the cheese and broil until melted.
- Pour half the soup into a blender and puree. Then pour it back into the saucepan. Season with salt and pepper. Ladle the soup into bowls, sprinkle with the remaining basil, and top with toasted baguette slices and cheese.
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