Rustic Roasted Ratatouille Soup Food

RUSTIC ROASTED RATATOUILLE SOUP

Steps:

• Arrange oven racks in bottom 1/3 of oven. Preheat oven to 450°F. Line two rimmed baking sheets with parchment paper.
• Spread eggplant in an even layer on one prepared baking sheet; lightly coat with cooking spray and season with 3/4 tsp salt. Spread zucchini and peppers across second prepared pan; lightly coat with cooking spray and season with 3/4 tsp salt. Roast until lightly browned, stirring and rotating pans halfway through, 35-40 minutes.
• While vegetables roast, heat oil in a large soup pot over medium-low heat. Add onion and remaining 1/2 tsp salt; cook, stirring frequently, until extremely soft, 10 minutes. Add garlic, red pepper flakes, fennel seed and Italian seasoning; cook, stirring a few times, 1 minute.
• Add tomatoes and broth to pot; stir and bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 10-15 minutes.
• Add roasted vegetables to pot; stir and cook for flavors to meld, 5 minutes. Stir in basil.
• Serving size: 1 cup

RUSTIC ROASTED RATATOUILLE SOUP

Steps:

• Arrange oven racks in bottom 1/3 of oven. Preheat oven to 450°F. Line two rimmed baking sheets with parchment paper.
• Spread eggplant in an even layer on one prepared baking sheet; lightly coat with cooking spray and season with 3/4 tsp salt. Spread zucchini and peppers across second prepared pan; lightly coat with cooking spray and season with 3/4 tsp salt. Roast until lightly browned, stirring and rotating pans halfway through, 35-40 minutes.
• While vegetables roast, heat oil in a large soup pot over medium-low heat. Add onion and remaining 1/2 tsp salt; cook, stirring frequently, until extremely soft, 10 minutes. Add garlic, red pepper flakes, fennel seed and Italian seasoning; cook, stirring a few times, 1 minute.
• Add tomatoes and broth to pot; stir and bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 10-15 minutes.
• Add roasted vegetables to pot; stir and cook for flavors to meld, 5 minutes. Stir in basil.

RATATOUILLE SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes.
• Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted.
• Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.

RUSTIC RATATOUILLE

Steps:

• Heat oven to 450°F. In a bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 3/4 teaspoon salt, black pepper, 2 tablespoons water and oil. Coat a rimmed sheet pan with cooking spray. Spread veggies in pan in a single layer; roast, stirring once, 25 minutes. In same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt. Add to pan with veggies in a single layer; roast 10 to 12 minutes more. Toss veggies with vinegar; divide among 6 bowls; sprinkle with basil.

ROASTED RATATOUILLE

Steps:

• Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
• Sprinkle with rosemary, thyme, salt and pepper.
• Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
• Toss with basil, olive oil and vinegar.
• Taste and adjust seasonings if necessary.

RUSTIC ITALIAN TORTELLINI SOUP

Steps:

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

ROASTED RATATOUILLE

Steps:

• Line a sheet pan with aluminum foil.
• Spray with cooking spray.
• Cut the eggplant unpeeled into 1" cubes.
• Cut the zucchini into 1" cubes.
• Cut the red pepper into 1" cubes.
• Cut the onion into large wedges maybe 8-10 pieces.
• Leave the tomatoes whole and also the garlic if using.
• Put all vegetables on prepared pan.
• Sprinkle with salt and pepper to taste and dried herbs.
• Drizzle with Olive oil. Use your hands to toss gently and coat everything with seasoning and oil.
• Bake at 350F for about 1 hour. Turn every 15 minutes.
• While it is warm toss with fresh basil and crumbled goat cheese.