Description

Immerse yourself in the rich, vegetable-packed flavors of Remi’s Ratatouille Soup – a comforting and satisfying dish that’s perfect for a cozy night in.

Ingredients

– 2 tablespoons olive oil

– 1 large onion, diced

– 3 cloves garlic, minced

– 1 medium eggplant, diced

– 1 medium zucchini, diced

– 1 red bell pepper, diced

– 1 (28 oz) can diced tomatoes

– 2 cups vegetable broth

– 1 teaspoon dried thyme

– 1 teaspoon dried oregano

– 1/2 teaspoon crushed red pepper flakes

– Salt and black pepper to taste

– Chopped fresh basil, for garnish

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Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.

2. Add the diced onion and minced garlic. Cook for 2-3 minutes, stirring frequently, until fragrant and translucent.

3. Add the diced eggplant, zucchini, and bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.

4. Pour in the canned diced tomatoes, including the juice, and the vegetable broth. Stir in the dried thyme, oregano, and crushed red pepper flakes.

5. Bring the mixture to a simmer and let it cook for 15-20 minutes, or until the vegetables are very soft and the flavors have melded together.

6. Season with salt and black pepper to taste.

7. Ladle the Remi’s Ratatouille Soup into bowls and garnish with chopped fresh basil.

Notes

This soup can be made in advance and stored in the refrigerator for up to 5 days. It also freezes well for up to 3 months.

Prep Time: 15
Cook Time: 30
Category: Soup
Method: Stovetop
Cuisine: French