Roasted ratatouille soup

Rich, satisfying soup that is perfect for eating freshly made and for freezing in batches

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!

My Recipe

Serves: 8

Syns: none

Healthy Extra:

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

Method

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!)

Additional Info

This is extra delicious with parmesan freshly grated over the tops and a little more black pepper ground over the top!

23rd July 2018

Autumn | Comfort | Family | Kids | lunch | Meals for 1 | One pot | Recipes | soups | Summer | syn free | Vegan | Vegetarian

Roasted ratatouille soup