Ratatouille Soup

An easy, yet simple recipe that is guaranteed to warm your heart.
O…did I mention it’s French?


  • 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


  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the onion and garlic and cook until soft, about 3 minutes.
  3. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes.
  4. 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.
  5. 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.
  6. Top with the cheese, then broil until melted.
  7. Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Pour the soup into bowls and top with the cheese toasts and the remaining basil.

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