Ratatouille Soup
Servings: 8 Servings
Looking to enjoy a French dinner without all the hassle? Try our delicious one-pot Ratatouille Soup recipe for a delightful twist on the classic ratatouille dish. Combining a variety of your favorite summer vegetables, including eggplant, zucchini, bell peppers, and vegetable broth. This recipe is a dish full of fresh flavors. Also featuring, Dei Fratelli Fire Roasted Crushed Tomatoes and Tomato Sauce, which add more fresh, summer flavors to your soup. Give it a try and savor the taste of France in a comforting bowl of soup!
Ingredients:
- 1 (28 oz.) can Dei Fratelli Fire Roasted Crushed Tomatoes
- 1 (15 oz.) can Dei Fratelli Tomato Sauce
- 1 White Onion, diced
- 5 cloves Garlic, minced
- 1/2 tsp. Thyme
- 1/2 tsp. Marjoram
- 1 tsp. Herbs de Provence
- 1 tsp. Sea Salt
- 1 tsp. Black Pepper
- 1 Eggplant, diced
- 1 Zucchini, diced
- 1 Yellow Bell Pepper, diced
- 5 Cups Vegetable Broth
- Fresh Basil, to taste
- Gruyere Cheese, to taste
Instructions:
- In a large pot, heat extra virgin olive oil over medium-high heat. Add the onion and garlic to your pot. Sauté until the onion is soft and translucent, about 3 minutes.
- Mix thyme, marjoram, sea salt, black pepper, annd herbs de Provence into the sauteéd onions.
- Add in the diced eggplant, zucchini, and bell pepper. Cook for about 5 minutes, stirring occasionally.
- Pour in Dei Fratelli Fire Roasted Crushed Tomatoes and Dei Fratelli Tomato Sauce, ensuring to get all of the delicious flavors out of the can.
- Add 5 cups of vegetable broth to your mixture.
- Bring the Ratatouille Soup recipe to a boil. Once boiling, reduce the heat and simmer for about 20 minutes.
- Serve hot with basil and your favorite fresh herbs! Add some shredded gruyere cheese too!
Chef's Tip:
Want something a little more filling? Serve this soup with a side dish of fried polenta for a hearty, filling dinner.
Can't find Herbs de Provence? Make your blend with dried thyme, rosemarry, basil, tarragon, and lavender!
