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Roasted Ratatouille Soup

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  • Roasted Ratatouille Soup

    Just made makes a HUGE POT, enough to freeze and have at least 2 more meals!
    DH told me to "WRITE IT DOWN NOW!!!! Cause I KNOW you'll forget!" So I did, and here it is:

    Roasted Ratatouille Soup
    1 Eggplant chopped
    1 Zuchini chopped
    1 yellow squash chopped
    1 pint campani tomatoes or cherry tomatoes
    1 large onion quartered
    1 pint white button mushrooms
    extra virgin olive oil
    3T dried minced garlic
    1cup corn
    4cups chicken broth
    1/2 - 3/4 cup parmesean
    28oz can crushed tomatoes
    3t onion powder
    2t paprika
    2t brown sugar
    2t salt
    2t pepper
    2T minced garlic in oil
    Roast veggies in olive oil and dried garlic in a 425 oven for 45mins. Add corn and roast another 15mins. Stirring occasionally to avoid burning. Cool veggies completely.
    Heat chicken stock, add roasted veggies and whirl with immersion blender (or do in batches in blender).
    Add crushed Tomatoes, cheese and spices, whirl one last time. Heat thru and serve with garlic croutons.

  • #2
    Re: Roasted Ratatouille Soup

    I meant to comment on this one earlier. It looks wonderful. I've only ever made plain Ratatouille. I'll have to try this one


    • #3
      Re: Roasted Ratatouille Soup

      This sounds amazing. I am copying it as we speak. Thank you for sharing.