Ratatouille Soup (Food Network Kitchens) |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
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:
1. 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.
2. 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.
3. 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.
4. 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
5. Photograph by Antonis Achilleos
|
|