Ratatouille Soup

Ingredients

• 8 slices baguette thick
• 28 ounce canned tomatoes whole crushed canned
• 1 handful of basil leaves fresh
• 4 cloves garlic smashed
• 3 teaspoons herbs de provence 
• 1 small baby eggplant diced
• 4 servings kosher salt 
• 3 tablespoons olive oil extra-virgin plus more for brushing
• 1 large onion diced
• 4 servings pepper freshly ground
• 1 cup swiss cheese grated
• 2 cups vegetable broth low-sodium
• 1  bell pepper diced yellow
• 1 small zucchini diced

Equipment

• bowl
• ladle
• pot
• blender
• broiler

Directions

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic and cook until soft, about 3 minutes.
3. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt.
4. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes.
5. 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.
6. Preheat the broiler.
7. 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.
8. 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.
9. Photograph by Antonis Achilleos