Ratatouille Soup


  1. 3 tablespoons extra-virgin olive oil, plus more for brushing
  2. 1 large onion, diced
  3. 4 cloves garlic, smashed
  4. 3 to 4 teaspoons herbes de Provence
  5. Kosher salt
  6. 1 small Japanese eggplant, diced
  7. 1 small zucchini, diced
  8. 1 yellow bell pepper, diced
  9. 1 28-ounce can whole San Marzano tomatoes, crushed
  10. 2 cups low-sodium chicken or vegetable broth
  11. Large handful of fresh basil leaves, torn
  12. 8 thick slices baguette
  13. 1 cup coarsely grated gruyere or Swiss cheese
  14. Freshly ground pepper


  1. 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. 
  2. 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. 
  3. 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.

    Cook’s Note

    It’s important to serve these right away as the potato holds a lot of heat and will continue to cook the egg if left to sit.

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