Ratatouille soup with homemade pesto
Ratatouille soup with homemade pesto is very healthy and delicious vegetarian soup that tastes of Provence with peppers, tomatoes, eggplant, zucchini and onions.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup chopped white onion
- 2 cloves of chopped garlic
- 2 cups of roma tomatoes, cored & diced
- 2 cups of diced eggplant (about 1 small eggplant)
- 2 cups yellow summer squash, diced
- 1 cup orange bell pepper, diced (about 1 large pepper)
- 2 cups zucchini, diced
- 2 cans diced tomatoes (14.5 oz)
- 1 tsp herbes de provence
- 1 tsp fleur de sel
- 8 cups of water
- 1 tbsp olive oil
- Ingredients for the homemade pesto:
- The full recipe for my 5 minute simple basil pesto is found here
- For the Rataouille Soup with homemade pesto I have halved the recipe as follows:
- 2 cups of fresh basil
- 3 cloves of garlic
- 1/3 of a cup of pine nuts
- 1/2 cup of grated parmesan
- 1/2 cup of olive oil
Instructions
- 1
First, chop all of your vegetables into small cubes. You will want little bite sized pieces for this soup.
- 2
Then, add the olive oil to your soup pot.
- 3
Add the garlic and onions together and let sweat over medium heat for 2 minutes, stirring constantly. Add in the peppers and eggplant as well as the herbes de Provence and fleur de sel. Sautée for 5 minutes, stirring constantly.
- 4
Chef's tip : Make sure to let the eggplant cooks well - undercooked eggplant is not good.
- 5
Now, add in the tomatoes, canned diced tomatoes, zucchini, yellow summer squash followed by 8 cups of water.
- 6
Stir, then let the soup come to a simmer before covering halfway and bringing the heat down to medium low.
- 7
Let the soup gently simmer for 1 hour - stirring every 10 minutes or so. Add an additional cup of water if you wish for the desired consistency. Your kitchen will smell incredible!
- 8
To make the homemade pesto:
- 9
Add the pine nuts and garlic to a food processor. Pulse a few times until they are finely chopped.
- 10
Add in the basil (make sure the basil leaves are dry!) as well as the parmesan and olive oil. Pulse a few times more until finely chopped and fully blended.