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hearty ratatouille soup

Hearty Ratatouille Soup

Megan
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Course Soup

Ingredients
  

  • 2-3 tablespoons extra virgin olive oil
  • 1 large white onion diced
  • 3 cloves garlic minced
  • 1 tablespoon Herbs from Provence
  • 1/2 eggplant diced
  • 1 yellow bell pepper diced
  • 1 28 oz can crushed tomatoes
  • 2 cups chicken broth low sodium
  • 1/2 teaspoon dried basil
  • 6 thick slices baguette
  • 1/2 cup grated Swiss cheese
  • fresh ground pepper

Instructions
 

  • Heat olive oil in dutch oven over medium-high heat. Add onion and garlic. Cook about 3 minutes until onion is soft.
  • Add 2 teaspoons Herbs from Provence and 1 teaspoon salt.
  • Add eggplant, zucchini, and bell pepper. Cook for 5 minutes, stirring occasionally.
  • Add crushed tomatoes with their juices, the broth, and basil.
  • Bring to a boil and then reduce heat. Simmer for 20 minutes.
  • Preheat broiler for 5-10 minutes. Brush bread with olive oil and sprinkle with Herbs from Provence and salt. Broil until lightly toasted. Keep a close eye on bread as this will only take a couple minutes. Top with cheese and broil until cheese is melted.
  • Puree half of soup in blender. Return to pot and season with salt and pepper. Serve with cheesy french bread.