This easy, rustic, and belly-filling soup is seasoned using our Big Sur Herbs de Provence and San Fran Sea Salt for a true taste of the region. The brie crostini adds a bright and creamy element to this hearty vegetable-rich soup, pairing perfectly. We love serving this soup during colder Fall weekends for an extra level of comfort and coziness.
Serves 4
Ingredients:
Ratatouille Soup:
4 tablespoons Gil’s California Extra Virgin Olive Oil
4 garlic cloves, peeled and minced
½ cup yellow onion, peeled and diced
½ cup red bell pepper, diced
1 cup yellow squash, diced
1 cup zucchini, diced
2 cups eggplant, diced
1 ½ teaspoons Big Sur Herbs de Provence
1 teaspoon San Fran Sea Salt
½ cup rosé wine
1 can (15 ounces) diced tomatoes
1 cup vegetable broth
2 tablespoons tomato paste
Brie Crostini:
12 slices baguette
3 tablespoons Gil’s California Extra Virgin Olive Oil
3 ounces brie cheese, cut into small portions
Pinch of smoked paprika
Fresh thyme and rosemary, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Once hot, add the garlic, onion, bell pepper, squash, zucchini, and eggplant to the pot, stir to combine, and sauté for 3 minutes.
Season the vegetables with herbs de provence and sea salt, stir to combine, and deglaze with wine. Bring the wine to a simmer, stirring occasionally, and cook until the wine has reduced by half.
Add the diced tomatoes, broth, and tomato paste to the pot, stir to combine, and bring to a simmer. Simmer for 10 to 15 minutes or until the vegetables are soft and tender. Reduce heat to low and keep the soup warm until ready to serve.
Meanwhile, preheat the oven to 425°F and line a large baking sheet with parchment paper.
Place the baguette slices on the prepared baking sheet and drizzle with olive oil. Top each slice with a piece of brie cheese and sprinkle with smoked paprika. Place the baking sheet in the oven and bake for 10 to 12 minutes or until the cheese has melted and the crostini are crisp and golden. Garnish the crostini with fresh herbs.
To serve, divide the soup between bowls and either serve the crostini on the side for dipping or serve garnished on top of the soup.
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