Cream Of Ratatouille Soup With Savory Croutons

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Cream Of Ratatouille Soup With Savory Croutons

 

3 tablespoons olive oil

2 garlic cloves, chopped

1 eggplant, peeled, cut 1 " cubes

1 zucchini, cut into 1 " cubes

1 large onion, quartered

1 large red, green, or yellow bell pepper, cut into 1 "

squares or other large sweet pepper

4 large very ripe tomatoes, peeled and quartered

1 cup broth

1/2 teaspoon salt

1 teaspoon black pepper, freshly ground

2 tablespoons finely chopped fresh thyme

2 tablespoons heavy cream

2 cups croutons

red and yellow bell pepper slivers for garnish or

other sweet pepper slivers

 

Heat 2 tablespoons of the olive oil in a

heavy-bottomed, medium-sized saucepan. Add the garlic

and saute until translucent. Add the eggplant,

zucchini, onion, and bell pepper and cook over medium

heat until the vegetables are slightly soft, 10 or 15

minutes. Add the tomatoes and the remaining 1

tablespoon olive oil. Cook, stirring frequently, until

the vegetables are well mixed and the tomatoes begin

to dissolve, 15 to 20 minutes. Reduce the heat to low,

cover, and cook for an additional 15 minutes, stirring

occasionally.

Remove the mixture from the heat and let cool for 5 or

10 minutes. Add the entire contents of the saucepan to

a blender or food processor and puree until smooth.

Return the mixture to the saucepan and add as much of

the broth as needed to create a mixture with the

consistency of a thick pea soup. The amount of broth

needed will depend upon the juiciness of your

tomatoes. Add the salt, pepper, and thyme. Bring the

mixture to just below a boil, stirring constantly.

Remove from the heat and swirl in the cream. Taste and

adjust the seasoning if necessary.

Serve the soup hot garnished with croutons and thin

slivers of pepper.

Serves 4 to 6.

 

 

 

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