Supă Ratatouille (cu legume la cuptor)

Aceasta Supă de Ratatouille is an easy roasted vegetable soup ready in 35 minutes with a delicious, rich, and creamy texture, tomato and capsicum flavors enhanced with Mediterranean herbs and spices like thyme, rosemary, and garlic.

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I am French and ratatouille is this classic French dish that I have been eating all my childhood. My mum also used to make ratatouille soup for me, which is basically a soup made of the same vegetables used in a ratatouille, but roasted in olive oil and blended.

It results in a creamy dairy-free soup with wonderful tomato and capsicum flavors. It makes it a great alternative to my Supă vegană de broccoli și cheddar or Supă vegană de cartofi.

Deși întreaga rețetă este chiar mai jos, nu ratați toate sfaturile mele mai jos, inclusiv înlocuirea ingredientelor, sfaturile mele de gătit și fotografii pas cu pas!

Supă de Ratatouille

This ratatouille soup is an easy roasted vegetable soup ready in 35 minutes with a delicious, rich, and creamy texture, tomato and capsicum flavors enhanced with Mediterranean herbs and spices like thyme, rosemary, and garlic.

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Timp de pregatire: 10 minute min

Timp de gătit: 25 minute min

Timpul total: 35 minute min

Curs: Cină

Bucătăria: Franceză

porţii: 4 portii

calorii: 248 kcal

Autor: Carine Claudepierre

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Ingrediente

SUA obișnuită - metric

• ▢ 1 mediu Vânătă - trimmed, halved, unpeeled
• ▢ 2 mediu Zucchini - trimmed, unpeeled, roughly chopped
• ▢ 1 Ardei gras roșu - desămânțat
• ▢ 1 Ardei gras galben - desămânțat
• ▢ 3 Roșii rome - redus la jumătate
• ▢ 1 mare Ceapă - peeled, halved
• ▢ 1 cap Usturoi - top trimed off
• ▢ ⅓ ceaşcă Ulei de masline
• ▢ ½ ceaşcă Stoc de legume
• ▢ 2-3 lingură Pasta de tomate
• ▢ 1 mare Rosemary Strand - or 1 teaspoon dried rosemary
• ▢ ½ linguriță Sare
• ▢ ½ linguriță Cimbru uscat
• ▢ ½ linguriță Oregano uscat

Instrucțiuni

• Preîncălziți cuptorul la 420 ° F (210 ° C).
• In a large baking dish, add deseeded bell pepper, chopped onion, chopped zucchini, eggplant halves, halved tomatoes, head of garlic, and rosemary strands.
• Drizzle some olive oil all over the vegetables and bake them for 25-30 minutes until all the vegetables are roasted and tender.
• Remove the baking dish from the oven and let the veggies cool down at room temperature for 15 minutes.
• When the vegetables are less warm, place them in the jug of a high speed blender: bell pepper, zucchini, onion, tomatoes, and eggplants.
• Press the garlic head to release the roasted garlic cloves in the jug.
• Pull on the roasted strands of rosemary to release the roasted leaves in the blender without keeping the stalk.
• Add vegetable stock, salt, dried oregano, and dried thyme.
• Blend on high speed until smooth and creamy. If too thick to your liking, simply blend in a bit more vegetable stock, or water to thin it out.
• Pour the soup in a saucepan, and bring to medium heat. Stir and cook until warm, stir in tomato paste for a stronger tomato flavor.
• Serve with a drizzle of garlic infused olive oil, fresh parsley and sea salt flakes.

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Nutriţie

servire: 1servire | calorii: 248kcal | Carbohidrați: 20.2g | Proteină: 3.7g | Gras: 18.7g | Grăsime saturată: 2.6g | Grăsimi polinesaturate: 2.1g | Grasime monosaturata: 13.2g | Sodiu: 483.4mg | Potasiu: 710.4mg | Fibră: 6.2g | Zahăr: 9.7g | Vitamina A: 1330.3IU | Vitamina C: 112.5mg | Calciu: 56mg | fier: 1.5mg | Magneziu: 43.6mg | Fosfor: 93.6mg | Zinc: 0.7mg

Ingrediente și înlocuiri

Since it’s a veggie soup, you need a few vegetables and herbs and spices.

• Vânătă – Adds a creamy texture and subtle bitterness. If you don’t have eggplant, try portobello mushrooms for an earthy flavor or use extra zucchini.
• Zucchini – Zucchini bring moisture and a mild sweetness. You can swap it with yellow squash or, for a cold version, even cucumber.
• Ardei gras roșu – For sweetness and a vibrant color. Pimentos or jarred roasted red peppers work just as well.
• Ardei gras galben – Yellow pepper add a lighter sweetness to the mix. You could also use orange bell peppers, or if you like a bit of bitterness, go with green peppers.
• Ceapă – They make the savory base of the soup. If you want a gentler flavor, try shallots.
• Usturoi – Because there’s no savory French dish without garlic.
• Ulei de masline – I use extra-virgin olive oil for the vegetables to roast beautifully. If needed, switch to avocado oil or sunflower oil.
• Stoc de legume – It enhances the flavor and smoothness of the soup. If you’re looking for something different, try miso broth or herbal broth.
• Pasta de tomate – To give the soup tomato flavors. You can also use crushed tomatoes or sundried tomato paste for a twist.
• Rozmarin – Rosemary adds so much aroma. If rosemary isn’t your thing, sage or marjoram will give a similar effect.
• Sare – Brings out the flavors of the ingredients. Sea salt flakes make a great finishing touch.
• Cimbru uscat – A classic herb that adds a savory note. Basil can be a good alternative.
• Oregano uscat – For full Mediterranean flavors, you need oregano.

How to Make Ratatouille Soup

This is quite an easy recipe to make with the recipe card below. Here are pictures of key steps.

Slice the veggies and place them in a baking dish.

Roast the veggies in the oven for about 25 minutes at 420 °F (210 °C).

Transfer the veggies to a blender with the spices, herbs, and stock.

Blend until it reaches the consistency you like.

Sfaturile lui Carine

• Char the Peppers for Extra Smokiness – To enhance the flavor of your soup, roast the bell peppers until they’re slightly charred. This adds a lovely smoky flavor that can boost the overall taste, making the soup feel perfect.
• Blend in Small Batches for a Silkier Texture – If your blender has trouble handling large quantities, you can blend the soup in smaller batches. This brings a smoother consistency, allowing for a creamier texture.
• Use a Hand Blender for Easy Cleanup – Instead of transferring the soup to a traditional blender, you can use an immersion blender in a large bowl. This tool lets you blend the soup directly in the pot, minimizing the mess and making cleanup easier. It’s just a bit longer to reach the right consistency.
• Save the Vegetable Skins for Broth – Instead of tossing out the vegetable peels and garlic tops, save them to make a homemade vegetable broth. Just simmer the skins in water for about an hour to extract their nutrients and flavors.
• Add Coconut Milk for Creaminess – For an even richer and creamier texture, stir in a small amount of coconut milk after blending. This not only enhances the creaminess but also adds a subtle sweetness that pairs beautifully with the roasted vegetables.
• Make it Spicy with Cayenne Pepper or Smoked Paprika – If you enjoy a bit of heat, add a pinch of cayenne pepper or smoked paprika during the blending stage. This will give the soup some zing and add flavors that marry with the Mediterranean herbs perfectly.
• Add Roasted Chickpeas or Croutons – For added texture and a little crunch, top your soup with roasted chickpeas or homemade croutons. You can easily roast chickpeas in the oven with olive oil and spices until crispy for a nutritious topping.
• Adjust the Consistency with Broth or Water – If your soup turns out thicker than desired, simply adjust the consistency by gradually adding more vegetable stock or water while blending.
• Prepare in Advance for Better Flavor – If time allows, prepare the soup a day in advance. The flavors will meld and deepen overnight in the fridge, making the soup even more delicious when you reheat it.

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