Ratatouille Soup – Kosher Recipes | OU Kosher Certification
This is soup that satisfies at any time of the year. A version of the classic Provincial dish is good hot or cold, pureed or not and as a first course or a meal
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oukosher.org.
Ingredients
- 2 Tablespoons olive oil
- 1 large onion, chopped
- 1 teaspoon garlic, chopped
- 1 medium zucchini, chopped
- 1 small eggplant, chopped (about a cup)
- 1 yellow bell pepper, chopped (you can also substitute green or red)
- 2 lbs. fresh or canned tomatoes, peeled and chopped
- 2 Tablespoons fresh basil, sliced fine
- 1 teaspoon fresh thyme minced (or ¼ teaspoon dried)
- 2 cups vegetable or chicken stock
- Pinch cayenne pepper
- 1 teaspoon salt
- ⅛ teaspoon freshly ground black pepperGarnish:
- Balsamic or rice wine vinegar
- Shreds of fresh basil
