Sep 17, 2013

Cream of Ratatouille Soup

I was planning a post about soup from a bag of vegetables, when I thought, "Hey, it's eggplant and zucchini season! What about Cream of Ratatouille soup?"

Since this is the place I want to have all my favorite recipes, I might as well add it now.  Now regular Ratatouille is a delicious staple in Italy, but I find that soup is an easy way to get my kids (and husband!) to eat vegetables. And this soup is delicious, imho.

I didn't note where I originally got this recipe, so sorry no credit.

Cream of Ratatouille Soup


3 Tbsp olive oil

2 cloves garlic, chopped
1 eggplant, cut into cubes*
1 zucchini, cut into cubes*
1 large onion, quartered
1 large pepper (any color)
4 large very ripe tomatoes, quartered*
1 cup chicken stock
1/2 tsp salt
1 tsp fresh ground pepper
2 Tbsp fresh thyme, chopped fine
2 Tbs heavy cream
2 cups savory croutons

*The original recipe called for peeling the vegetables, but I don't bother with this.


Heat 2 Tbsp oil in heavy-bottomed medium pot. Saute garlic until translucent. Add eggplant, zucchini, onion and bell pepper, and cook over medium heat 10-15 minutes, until slightly soft. Add tomatoes and the remaining 1 Tbsp oil. Cook, stirring frequently, until the tomatoes begin to dissolve, 15-20 minutes. Reduce heat to low, cover and cook 15 minutes, stirring occasionally.

Remove from the heat and cool 5-10 minutes. Add the mixture to the food processor or blender, in batches if necessary. Puree until smooth. Return to the pot and add chicken stock (or water, if necessary) until the mixture has the consistency of a thick soup.

Add salt, pepper, and thyme. Bring to a boil, stirring constantly. Remove from the heat and add cream (or milk, if necessary). Taste and adjust, if necessary.

Serve with Savory Croutons

Savory Croutons

8 slices dry french bread
1/4 cup olive oil
2 cloves garlic, chopped
1/2 tsp salt
3 Tbsp minced fresh herbs (oregano, thyme, & rosemary)

Cut the bread into 1" cubes. Heat oil in a frying pan over medium heat. Add garlic, reduce the heat and saute 2-3 minutes, to flavor the oil. Add the bread and cook slowly over low heat until golden & crusty (4-5 min each side).

Sprinkle with salt and herbs. Drain on paper towel and cool. Can be stored for a few days in a closed paper bag.

Coming soon... Soup from a bag of vegetables!