A Taste of Provence in a Bowl
Imagine capturing the sun-drenched flavors of a classic ratatouille in a single, comforting bowl. This delicate soup does just that, layering vibrant vegetables on the stovetop to build incredible depth. Some soups are simply best this way, with ingredients added gradually to meld perfectly. The secret? A swirl of rich pesto and fresh herbs added right at the end, preserving their bright, aromatic oils for a truly unforgettable finish.
MAKES: 6 servings
PREPARATION TIME: 10 minutes
COOKING TIME: 25 minutes
Ingredients
• SOUP
• 2 tablespoons / 30 g ghee or other healthy cooking fat
• 1 small / 110 g yellow onion, chopped
• 2 cloves garlic, minced
• 1 medium / 120 g green pepper, diced
• 1 medium / 120 g yellow or orange pepper, diced
• 1 medium / 200 g zucchini, diced
• 1 medium / 250 g eggplant, diced
• 1 teaspoon dried oregano
• 14.1 ounces / 400 g canned diced tomatoes
• 2 cups / 480 ml vegetable stock or chicken stock
• 2 cups / 480 ml water
• 2 tablespoons / 30 g Red Pesto
• Salt and pepper to taste
• TOPPING
• 6 oz / 170 g fresh mozzarella di bufalla
• 6 tablespoons / 90 ml extra-virgin olive oil to serve
• Fresh basil for garnish
Instructions
1. Heat a large pot or Dutch oven with ghee over medium heat. Add the onion and cook for 5 to 8 minutes, until softened and lightly browned.
2. Add the garlic, green pepper, yellow pepper, zucchini, and eggplant. Cook for 1 to 2 minutes, stirring frequently until fragrant.
3. Stir in the oregano, canned tomatoes, vegetable stock, and water. Bring the mixture to a boil, then reduce the heat to medium and simmer for about 15 minutes, or until all the vegetables are tender.
4. Remove the pot from the heat. Use a ladle to transfer about half of the soup’s chunky vegetables to a separate bowl and set aside.
5. Using an immersion blender, carefully purée the remaining soup in the pot until smooth. Return the reserved vegetables to the pot.
6. Stir in the pesto and season with salt and pepper to your liking.
7. To serve, ladle the soup into bowls and top each with a piece of fresh mozzarella. Drizzle with olive oil and garnish with fresh basil leaves.
Nutritional Information
• Nutrition Facts Per Serving
• SERVING SIZE: about 1 1/2 cups / 360 mlTotal Carbs: 11.9 gFiber: 3.7 gNet Carbs: 8.2 gFat: 29.1 gEnergy: 338 kcalMacronutrient Ratio: Calories from carbs (10%), protein (11%), fat (79%)
Pro Tips
• For a chunkier texture, blend only one-third of the soup. For a creamier base, blend two-thirds.
• A splash of balsamic vinegar added with the pesto at the end will brighten all the vegetable flavors.
• Don’t discard zucchini cores from other recipes; they are perfect for adding bulk and nutrients to this soup.
• Freeze the soup base in individual portions before adding the fresh mozzarella and basil for quick and easy meals.
FAQ
Q: Can I make this ratatouille soup vegan
A: Yes, this recipe can be easily adapted to be vegan. Simply use a healthy cooking fat like olive oil instead of ghee, ensure you use vegetable stock, and either omit the mozzarella or use a plant-based cheese alternative for the topping.
Q: What if I don’t have an immersion blender
A: No problem. You can use a standard blender. Carefully transfer the portion of the soup you want to blend to your blender. Be sure to vent the lid to allow steam to escape to prevent pressure buildup. Blend until smooth and then return it to the pot with the reserved chunky vegetables.
Q: Is this soup good for meal prep
A: Absolutely. The pro tips suggest freezing the soup base in individual portions for quick meals. For the best texture and flavor, freeze the soup before adding the fresh mozzarella, olive oil, and basil. Reheat the base and add the fresh toppings just before serving.
Q: How can I change the texture of the soup
A: You can easily customize the texture to your preference. For a chunkier soup with a smooth base, blend about one-third of the soup. For a creamier, thicker consistency, blend about two-thirds of it before stirring the reserved chunks back in.
