(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Sunny Ratatouille Soup
This is the sunniest, most hearty, and rustic vegetarian soup you'll ever experience. It's a trip to Provence in each delicious spoonful. Serve with hunks of cheese and sheared off chunks of fresh French bread.
1 28 can ground tomatoes
1 28 ounce can minced plum tomatoes
¼-1/3 cup olive oil
1 medium or large eggplant, trimmed and finely diced
1 large pepper diced
4 medium small zucchini, diced
1 medium onion, finely diced
1 large carrot diced
1 tablespoon chicken bouillon liquid (or a cube)
3-4 garlic cloves, minced
1/2 teaspoon each garlic and onion powder
3 tablespoons red wine
1/4 teaspoon each, oregano and basil
1/4 cup minced fresh parsley
1/2 teaspoon dried chili
1/2 can tomato soup
6-8 cups water, approximately (add more if soup gets too thick)
Salt, pepper, to taste
In a large stockpot, sauté the onion, garlic and vegetables to soften (low heat).
Add in the tomatoes and everything else. Simmer on low about an hour. Season and serve.
Serve with Parmesan cheese on top or garlic croutons.
© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/
BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express
permission of the author/baker. Thank you kindly for respecting my copyright and happy baking.
BetterBaking.Com, established 1997.