RATATOUILLE SOUP

Ratatouille Soup image

Number Of Ingredients 17

1/4 cup olive oil
5 cloves garlic (chopped)
1 ear yellow corn (diced)
3 tablespoons tomato paste
2 tablespoons dried basil
1 1/2 teaspoons red pepper flakes
1 head red bell pepper
1 head yellow bell pepper
1 head orange bell pepper
2 heads zucchini (chopped)
2 heads yellow squash (chopped)
2 heads eggplant (small & chopped)
1 can cremini mushrooms (stems removed and chopped)
28 ounces tomatoes (diced) San Marzano
3 heads lemon juice
8 cups chicken stock
2 teaspoons salt

Steps:

Step 1: In a large preheated soup pot, add EVOO. Add onion, garlic and generous spritz of s & p. Sauté over medium high heat until garlic is fragrant and onions are translucent. Add tomato paste, basil and red pepper flakes. Continue to sauté until tomato paste darkens in color and begins to stick to the pan. Add a small amount of the stock to deglaze.
Step 2: Add bell peppers, zucchini, squash, eggplant and mushrooms. Add tomatoes, lemon juice, remaining stock and salt. Bring soup to a boil. Lower heat and simmer until vegetables are tender.
Step 3: Serve over orzo pasta and garnish with basil pesto.