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Ratatouille Soup With Cheese Toast

A comforting soup made with fresh vegetables inspired by traditional ratatouille, paired with delicious cheesy toast.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 medium eggplant, diced
  • 1 medium zucchini, diced
  • 1 medium bell pepper, diced (any color)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cups diced ripe tomatoes (canned or fresh)
  • 2 teaspoons dried herbs (thyme, basil, oregano)
  • Salt and pepper to taste
  • 2 tablespoons olive oil for sautéing
For the Cheese Toast
  • 4 slices crusty bread
  • 1 cup grated cheese (mozzarella or Gruyère)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add onions and garlic, stirring until softened and fragrant (about 3-4 minutes).
  2. Add the diced eggplant and bell pepper, cooking for another 5 minutes until they begin to soften.
  3. Stir in the zucchini and diced tomatoes, allowing them to meld for 2-3 minutes.
  4. Pour in the vegetable broth and add the dried herbs. Season with salt and pepper to taste. Bring to a gentle boil, then reduce heat and let simmer for about 15 minutes.
Cheese Toast Preparation
  1. Preheat your oven to 375°F (190°C). Place the slices of bread on a baking sheet, sprinkle with grated cheese, and bake until melted and bubbly (about 8-10 minutes).
Serving
  1. Once the soup has simmered and the flavors have melded, serve in bowls alongside the crispy cheese toast.

Notes

Use seasonal vegetables for peak freshness and flavor. Adjust the thickness of the soup by adding more or less broth. Don’t rush the simmer for better flavor. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.