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!