Ratatouille Soup

Ratatouille Soup 

I made this for dinner tonight, and it was surprisingly very easy to make.  I love any soup that has croutons or bread that goes with it, and these little mini baguette's that have drizzled olive oil, herbs de Provence, and melted swiss cheese are to die for.  I might as well say that I had a little bit of soup with my cheese bread LOL!

I have been wanting to make a dish that used the spice herb de Provence, and this is the first recipe I came across that called for it and didn't take a million hours to make.  It's very easy to find; I found mine at a world market.  You can also make your own herb de Provence.  It's a mixture of marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds.  This mixture of herbs is commonly used in France, and I have to say it's GOOD people! 

The recipe calls for whole San Marzano tomatoes, and if you're like my mom, you may be saying to yourself "Why can't I just buy crushed tomatoes and save myself the hassle?"  Well you can, but you'll be missing out on some flavor, that's why.

This is a good summer soup because it consists of summer veggies and it's a pretty light soup.  Hubby loved it (of course, psssh!). 


  • 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


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.
Recipe courtesy Food Network Magazine, September 2011 issue.

This is how you smash a garlic clove

Turn it over

Use the palm of your hand on the top of your blade. SMASH!!!

And now it's easy to take the peeling off.

Onions and garlic in the pot

Added the herbs and salt...my kitchen was smellin so good!

From left to right, my eggplant, zucchini, and bell pepper

Crushing my San Marzano tomatoes by hand - the best way!


This is a French baguette 

After toasting, adding the cheese now



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