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Ratatouille Soup
www.theconsciousplantkitchen.comThis ratatouille soup is an easy roasted vegetable soup ready in 35 minutes with a delicious, rich, and creamy texture, tomato and capsicum flavors enhanced with Mediterranean herbs and spices like thyme, rosemary, and garlic.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/ratatouille-soup/ or scan the QR code here ➡️
Servings: 4 servings
Calories: 248kcal
Ingredients
- 1 medium Eggplant trimmed, halved, unpeeled
- 2 medium Zucchini trimmed, unpeeled, roughly chopped
- 1 Red Bell Pepper deseeded
- 1 Yellow Bell Pepper deseeded
- 3 Roma tomatoes halved
- 1 large Onion peeled, halved
- 1 head Garlic top trimed off
- ⅓ cup Olive Oil
- ½ cup Vegetable Stock
- 2-3 tablespoon Tomato Paste
- 1 large Rosemary Strand or 1 teaspoon dried rosemary
- ½ teaspoon Salt
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Oregano
Instructions
- Preheat the oven to 420 °F (210 °C).
- In a large baking dish, add deseeded bell pepper, chopped onion, chopped zucchini, eggplant halves, halved tomatoes, head of garlic, and rosemary strands.
- Drizzle some olive oil all over the vegetables and bake them for 25-30 minutes until all the vegetables are roasted and tender.
- Remove the baking dish from the oven and let the veggies cool down at room temperature for 15 minutes.
- When the vegetables are less warm, place them in the jug of a high speed blender: bell pepper, zucchini, onion, tomatoes, and eggplants.
- Press the garlic head to release the roasted garlic cloves in the jug.
- Pull on the roasted strands of rosemary to release the roasted leaves in the blender without keeping the stalk.
- Add vegetable stock, salt, dried oregano, and dried thyme.
- Blend on high speed until smooth and creamy. If too thick to your liking, simply blend in a bit more vegetable stock, or water to thin it out.
- Pour the soup in a saucepan, and bring to medium heat. Stir and cook until warm, stir in tomato paste for a stronger tomato flavor.
- Serve with a drizzle of garlic infused olive oil, fresh parsley and sea salt flakes.
Nutrition
Serving: 1serving | Calories: 248kcal | Carbohydrates: 20.2g | Protein: 3.7g | Fat: 18.7g | Saturated Fat: 2.6g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 13.2g | Sodium: 483.4mg | Potassium: 710.4mg | Fiber: 6.2g | Sugar: 9.7g | Vitamin A: 1330.3IU | Vitamin C: 112.5mg | Calcium: 56mg | Iron: 1.5mg | Magnesium: 43.6mg | Phosphorus: 93.6mg | Zinc: 0.7mg