Ratatouille Soup

By unionmaid

A great flavorful option for meatless Monday

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

Preparation

Step 1

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook untoil 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 cheeese, 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.