Name: Roasted ratatouille soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8
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

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

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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!

Prep Time: 10 minutes
Cook Time: 1 hour