Roasted ratatouille soup
Rich, satisfying soup that is perfect for eating freshly made and for freezing in batches
10 mins
1 hour
73 kcal
10 mins
1 hour
73 kcal
SERVES
8
DIFFICULTY
EASY
SERVES
8
Difficulty
EASY
If you’ve tried my Easy roasted ratatouille recipe then this may seem familiar. I love making a big batch of ratatouille because it’s such a versatile dish- I serve it as a side to lots of different meals, on its own with freshly baked bread and pureed as a pasta sauce! It also makes a fabulous soup- the rich flavours from the roasted vegetables work so well as a soup.
If you make up a nice big batch and freeze into portions it makes a lovely easy lunch, and if you want to add some filling power, cook some orzo to add in to the soup!
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Roasted ratatouille soup
Servings: 8
Rich, satisfying soup that is perfect for eating freshly made and for freezing in batchesSyn-free
Print Recipe
Ingredients
- 2 red onions sliced into thin wedges
- 12 garlic cloves peeled but whole
- 1 aubergine chopped into chunks
- 3 courgettes chopped into chunks
- 1 large bottle passata 690g
- 1 red and 1 yellow pepper deseeded and chopped
- 1 tbsp thyme dried
- 1 tbsp rosemary dried
- 2 tbsp balsamic vinegar
- salt and pepper
- 1 litre vegetable stock
Instructions
- Pre-heat the oven to 180c
- Put everything apart from the vegetable stock into a deep baking tray and mix together
- Pop into the oven and bake for 1 hour, stirring once half way through
- Pop the ratatouille into a large, deep pan, season to taste with salt and pepper and pour in the vegetable stock.
- Using a hand blender, blend up the vegetables into the soup. Double check the seasoning (if it tastes a little flat you may need some more salt!)
Notes
This is extra delicious with parmesan freshly grated over the tops and a little more black pepper ground over the top!
Tried this recipe?Mention @the_slimming_foodie or tag #theslimmingfoodie!
