French Ratatouille Soup

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This soup is excellent hot or cold

 

French Ratatouille Soup

 

2 tablespoons olive oil

1 large onion, chopped

1 teaspoon chopped garlic

1 medium zucchini, chopped

1 small eggplant, chopped

1 yellow bell pepper, chopped, you can substitute green or red

2 pounds fresh or canned tomatoes, peeled, chopped

2 tablespoons finely sliced fresh basil

1 teaspoon minced fresh thyme or 1/4 tsp. dried thyme

2 cups vegetable stock

1 pinch cayenne pepper

1 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Garnish:

balsamic vinegar

fresh basil shreds

 

In a large saucepan or Dutch oven, saute the onion and garlic in the oil for

about 3 minutes over medium heat, then toss in the eggplant, zucchini, and

pepper and saute, stirring from time to time, another 5 minutes.

Cut in the tomatoes with their juice and stir. Stir in the basil, thyme, stock,

cayenne pepper, salt, and black pepper. Bring to a boil, then reduce heat and

simmer for 15 to 20 minutes.

If you are going to serve the soup hot and chunky, ladle it into bowls

immediately. Spoon a little balsamic vinegar over each serving and sprinkle with

fresh basil.

If you'd like to serve it as a puree, ladle the solids into the blender first,

then thin with the broth. You can serve it hot immediately -- or chill and serve

it cold. In all cases, garnish each bowl at serving time with a dribble of

balsamic and fresh basil shreds.

The soup is also good as a chunky cold soup -- it's nicely substantial for a

refreshing summer lunch.

Serves 4 to 6.

 

 

 

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