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Roasted ratatouille soup


  • Author: Pip Payne
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x

Description

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

Syn-free


Ingredients

Scale
  • 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

  1. Pre-heat the oven to 180c
  2. Put everything apart from the vegetable stock into a deep baking tray and mix together
  3. Pop into the oven and bake for 1 hour, stirring once half way through
  4. Pop the ratatouille into a large, deep pan, season to taste with salt and pepper and pour in the vegetable stock.
  5. 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!

  • Prep Time: 10 minutes
  • Cook Time: 1 hour