The classic recipe for making Ratatouille soup with croutons is an exquisite French cuisine dish that can be served to guests on a festive table or prepared for every day. We write it down!
Classic ratatouille is more like a thick vegetable stew, tomato puree, beans and eggplant are its hallmarks. To make Ratatouille soup, you need a cauldron or a large saucepan with thick walls, in which we first fry the vegetables and then we cook the soup. Soup can be served with black bread, but croutons or French baguette croutons will make the dish even more delicious!
Purpose: For lunch
Main ingredient: Vegetables / Poultry / Chicken
- Sweet onion - 1 Piece
- Zucchini - 1 Piece
- Zucchini - 1 Piece (or summer pumpkin)
- Eggplant - 1 Piece
- Tomatoes - 6 Pieces
- Garlic - 2 Cloves
- Provencal Herbs - 2 Teaspoons
- Chicken Broth - 2 Glasses
- Tomato paste - 450 Grams (or tomato puree)
- White beans - 450 grams (canned)
- Baguette - 4 Slices
- Grated cheese - 150-200 grams
- Salt, pepper - To taste
How to make Ratatouille Soup
1 Peel the onion and cut into cubes, finely chop the garlic (sometimes I cut it into slices, the difference is not important). Heat 2-3 tablespoons. olive oil over medium heat, add onion, fry it until light transparency for 5 minutes, add garlic, stir. Cook for another minute. Add salt (1 tsp) and Provencal herbs. Stir. 2 Zucchini, eggplant, summer pumpkin (or zucchini) cut into cubes, add to the onion with garlic and spices, cook for 5-6 minutes, until the vegetables are tender. Then add the diced tomatoes, fry for 3-4 minutes. 3 Then add tomato paste (I used tomato puree), beans, add chicken broth and mix. Let it boil, then reduce heat to low and let simmer for 20 minutes. 4 While the ratatouille is cooking, fry the baguette slices with cheese.5 Serve the finished ratatouille soup with baguette croutons or sprinkle with herbs. Enjoy your meal!