Name: Ratatouille Soup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.

Photograph by Antonis Achilleos

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Courtesy of Food Network Magazine