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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

RATATOUILLE SOUP Recipe

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This recipe for RATATOUILLE SOUP is from Illinois Activity Professionals Association Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp. extra-virgin olive oil, plus more for brushing
1 Large onion, diced
4 Cloves garlic, smashed
3 - 4 tsp. herbes de Provence
1 Small Japanese eggplant, diced
1 Small zucchini, diced
1 Yellow bell pepper, diced
1 - 28-oz. can whole San Marzano tomatoes, crushed (These are the best tomatoes, but can substitute)
2 cups chicken or vegetable broth
Large handful of fresh basil leaves, torn
1 Baguette
1 cup Swiss cheese
Salt & pepper to taste
Directions:
Directions:
Heat the olive oil in a large pot over medium-high heat. Add onion and garlic and cook until soft (about 3 minutes). Add 1 to 2 teaspoons herbes de Provence and salt. Add the eggplant, zucchini and bell pepper and cook, stirring for 5 minutes. Add the tomatoes and their juices, broth and half the basil. Chop the tomatoes with a fork. Bring to boil, then reduce the heat and simmer for 20 minutes.

Preheat the broiler. Slice the baguette and brush the bread with olive oil. Sprinkle the herbes de Provence on the baguette and top with cheese. Broil until melted.

Puree about half of the soup in a blender, then return to the pot. (I usually skip this and enjoy chunkier soup.) Season with salt and pepper to taste. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.
Personal Notes:
Personal Notes:
This is a fun activity to make the soup and then enjoy a bowl while watching the Disney movie: Ratatouille!

 

 

 

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