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Roasted Ratatouille Soup
1 Eggplant chopped
1 Zuchini chopped
1 yellow squash chopped
1 pint campani tomatoes or cherry tomatoes
1 large onion quartered
1 pint white button mushrooms
extra virgin olive oil
3T dried minced garlic
1cup corn
4cups chicken broth
1/2 - 3/4 cup parmesean
28oz can crushed tomatoes
3t onion powder
2t paprika
2t brown sugar
2t salt
2t pepper
2T minced garlic in oil
Roast veggies in olive oil and dried garlic in a 425 oven for 45mins. Add corn and roast another 15mins. Stirring occasionally to avoid burning. Cool veggies completely.
Heat chicken stock, add roasted veggies and whirl with immersion blender (or do in batches in blender).
Add crushed Tomatoes, cheese and spices, whirl one last time. Heat thru and serve with garlic croutons.
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Roasted Ratatouille Soup
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Category: Recipes
Prep Time: Cook Time: Total Time:
Roasted Ratatouille Soup
1 Eggplant chopped
1 Zuchini chopped
1 yellow squash chopped
1 pint campani tomatoes or cherry tomatoes
1 large onion quartered
1 pint white button mushrooms
extra virgin olive oil
3T dried minced garlic
1cup corn
4cups chicken broth
1/2 - 3/4 cup parmesean
28oz can crushed tomatoes
3t onion powder
2t paprika
2t brown sugar
2t salt
2t pepper
2T minced garlic in oil
Roast veggies in olive oil and dried garlic in a 425 oven for 45mins. Add corn and roast another 15mins. Stirring occasionally to avoid burning. Cool veggies completely.
Heat chicken stock, add roasted veggies and whirl with immersion blender (or do in batches in blender).
Add crushed Tomatoes, cheese and spices, whirl one last time. Heat thru and serve with garlic croutons.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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