RATATOUILLE SOUP
I love the flavors or the mixed French vegetable dish, Ratatouille. I wanted to mirror this flavor in a soup. I added fennel but that just
added more flavor. I roasted all the ingredients in this soup and then blended it so I cold get the flavor of each ingredient in each bite. If you like this flavor mix, then you will love this soup. Go easy on your drizzle of olive oil before roasting because it is all going in the soup. Because we are blending this soup and don't have to worry about an even chop of your veggies.
Ratatouille can be baked in layers as a casserole, sauted all ingredients together or simmered in a pot. I thought that roasting all the ingredients would really bring out all the flavors of the vegetables and it sure did! This soup takes some time to make but a lot of the time is in the roasting. Once roasted it all goes in the blender and then you are ready to serve. Enjoy
added more flavor. I roasted all the ingredients in this soup and then blended it so I cold get the flavor of each ingredient in each bite. If you like this flavor mix, then you will love this soup. Go easy on your drizzle of olive oil before roasting because it is all going in the soup. Because we are blending this soup and don't have to worry about an even chop of your veggies.
Ratatouille can be baked in layers as a casserole, sauted all ingredients together or simmered in a pot. I thought that roasting all the ingredients would really bring out all the flavors of the vegetables and it sure did! This soup takes some time to make but a lot of the time is in the roasting. Once roasted it all goes in the blender and then you are ready to serve. Enjoy
Ingredients:
2 white or yellow onion peeled
1-2 garlic bulb with top removed
1 eggplant chopped
3 zucchini chopped
3 yellow squash chopped
1 yellow and 1 orange pepper, chopped
1 fennel bulb, cored, and chopped
drizzle olive oil about 1/4 cup
1 24oz can organic crushed or chopped tomatoes with juice
1 teaspoon thyme, 1 teaspoon basil
kosher salt
black pepper
1-2 cups distilled water depending on how thick you like the soup
Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two large rimmed baking sheets (12x16-inch sheet pans are a good size) with foil and top with a sheet of parchment. In a large bowl, toss the onions, peppers, eggplant, zucchini, fennel, garlic, olive oil, thyme, basil, and 1-1/2 tsp. kosher salt. Spread the vegetables evenly over both sheets. Don’t spread the vegetables too thin or they may burn (they shrink a lot as they cook).
Roast, stirring the vegetables a few times and swapping the positions of the pans once, until the vegetables are slightly collapsed or shriveled, starting to brown, and very tender, about 45-60 minutes. If the vegetables look like they may burn, turn down the heat or pile them closer together. If they look dry, drizzle on a little olive oil. When cool enough to handle pop out the garlic and scrape one half the vegetables and any juices into a blender with one half the tomatoes, fresh basil and water. Blend and repeat with second batch. Put soup in to a large pot, taste and adjust seasoning, Top with fresh basil and serve warm.
2 white or yellow onion peeled
1-2 garlic bulb with top removed
1 eggplant chopped
3 zucchini chopped
3 yellow squash chopped
1 yellow and 1 orange pepper, chopped
1 fennel bulb, cored, and chopped
drizzle olive oil about 1/4 cup
1 24oz can organic crushed or chopped tomatoes with juice
1 teaspoon thyme, 1 teaspoon basil
kosher salt
black pepper
1-2 cups distilled water depending on how thick you like the soup
Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two large rimmed baking sheets (12x16-inch sheet pans are a good size) with foil and top with a sheet of parchment. In a large bowl, toss the onions, peppers, eggplant, zucchini, fennel, garlic, olive oil, thyme, basil, and 1-1/2 tsp. kosher salt. Spread the vegetables evenly over both sheets. Don’t spread the vegetables too thin or they may burn (they shrink a lot as they cook).
Roast, stirring the vegetables a few times and swapping the positions of the pans once, until the vegetables are slightly collapsed or shriveled, starting to brown, and very tender, about 45-60 minutes. If the vegetables look like they may burn, turn down the heat or pile them closer together. If they look dry, drizzle on a little olive oil. When cool enough to handle pop out the garlic and scrape one half the vegetables and any juices into a blender with one half the tomatoes, fresh basil and water. Blend and repeat with second batch. Put soup in to a large pot, taste and adjust seasoning, Top with fresh basil and serve warm.
Ratatouille veggie recipe is so delicious and I love this dish! It was so fun changing this recipe to a soup. I hope you enjoy this recipe.
To your good health,
Jan
To your good health,
Jan
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