RATATOUILLE SOUP

Ratatouille Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

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3 tablespoons extra-virgin olive oil, plus more for brushing
1 large onion, diced
4 cloves garlic, smashed
3 to 4 teaspoons herbes de Provence
Kosher salt
1 small Japanese eggplant, diced
1 small zucchini, diced
1 yellow bell pepper, diced
1 28-ounce can whole San Marzano tomatoes, crushed
2 cups low-sodium chicken or vegetable broth
Large handful of fresh basil leaves, torn
8 thick slices baguette
1 cup coarsely grated gruyere or Swiss cheese
Freshly ground pepper

Steps:

Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes.
Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted.
Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.