Garden Fresh Roasted Ratatouille Soup is one of those recipes that is as much a treat for your eyes as it is for your tastebuds. Growing up, my parents always had a large vegetable garden, and I used to love going out to the garden to check on all the gorgeous vegetables on the plants; waiting for that day when they reach their peak ripeness for picking. One of my favorite dishes my mother would make with the fresh vegetables was Ratatouille. To me, Ratatouille is the ultimate celebration and showcase of summer’s bounty. Since the weather has been rainy all this week, I thought, why not take a childhood favorite of mine and turn it into a warm, comforting soup?
Vegetables are just insanely beautiful, aren’t they? Not to mention, there is something so utterly satisfying about roasting vegetables. Maybe it’s that deep rich, color they develop in the oven, or the concentrated sweet and savory smell that permeates the kitchen. To me, the act of making this soup is mood-lifting in itself.
If you’d like to make this soup a little heartier and serve it as a main course, you could always add some sort of grain if you’d like, such as quinoa or couscous. Personally, I like to eat this soup as-is, with a side of crusty bread for dipping.
This soup keeps well in the fridge, and is wonderful warmed up at work for lunch, or you could even eat it Gazpacho-style, cold. Make a large pot of this on Sunday, and eat it throughout the busy work-week!
Garden Fresh Roasted Ratatouille Soup
A colorful blend of roasted vegetables and fresh herbs in a rich tomato broth.
- 3 lbs Roma Tomatoes sliced in half
- 1 red pepper stem removed, seeded, and cut in eighths
- 1 red onion sliced in eighths
- 2 cups eggplant (about 1/2 large) sliced in 1 inch thick rounds
- 2 cups zucchini and yellow squash (about 2 small) sliced in 1 inch thick rounds
- 2 cups cremini mushrooms sliced in half
- 6 cloves garlic whole, unpeeled
- 1/4 cup olive oil
- 1 tsp thyme dried
- 1 tsp salt
- pepper to taste
- 3 tsp balsamic vinegar
- 1 quart broth vegetable or chicken
- 1 bay leaf
- 1/2 cup parsley chopped
- 1/4 cup basil chopped
Preheat the oven to 400 degrees.
Spread the vegetables onto a cookie sheet (you may need two to fit them all). Drizzle the olive oil over the vegetables. Sprinkle the thyme, 1 tsp salt, and pepper over the vegetables, and mix well.
Place the cookie sheets full of vegetables in the oven and roast, making sure to give them a stir every 15 minutes. You may need to add more olive oil as they cook to avoid sticking. Roast for about 45 minutes, or until the vegetables are soft and slightly charred around the edges. 10 minutes before the vegetables are ready to take out, drizzle the balsamic vinegar over them.
Once the vegetables are cooked, remove them from the oven. Place the roasted tomatoes into a food processor. Peel the roasted garlic, and add the roasted garlic paste to the food processor (you can also just squeeze the cloves and the flesh will come right out). Puree the roasted tomatoes and garlic until smooth.
Meanwhile, heat the broth and bay leaf in a large stock pot on the stove. Add the pureed tomatoes and garlic, and heat until steaming.
Roughly chop the remaining vegetables on the cookie sheet, and add to the stock pot. Make sure to scrape out all the liquid from the baking trays, and add to the stock pot as well. Add the fresh parsley and basil, and adjust the seasonings. You may need to add about 1/2 tsp salt.
Heat until warmed through.
Serve with crusty bread, and garnish with more parsley and basil, if desired.