Cream Of Ratatouille Soup With Savory Croutons

Directions

1. Heat 2 Tbsp. of the extra virgin olive oil in a heavy-bottomed, medium-sized saucepan. Add in the garlic and saute/fry till translucent/soft. Add in the eggplant, zucchini, onion, and bell pepper and cook over medium heat till the vegetables are slightly soft, 10 or possibly 15 min. Add in the tomatoes and the remaining 1 Tbsp. extra virgin olive oil. Cook, stirring frequently, till the vegetables are well mixed and the tomatoes begin to dissolve, 15 to 20 min. Reduce the heat to low, cover, and cook for an additional 15 min, stirring occasionally.
2. Remove the mix from the heat and let cold for 5 or possibly 10 min. Add in the entire contents of the saucepan to a blender or possibly food processor and puree till smooth. Return the mix to the saucepan and add in as much of the chicken stock as needed to create a mix with the consistency of a thick pea soup. The amount of stock needed will depend upon the juiciness of your tomatoes. Add in the salt, pepper, and thyme. Bring the mix to just below a boil, stirring constantly. Remove from the heat and swirl in the cream. Taste and adjust the seasoning if necessary.
3. Serve the soup warm garnished with croutons and thin slivers of pepper.
4. This recipe serves 4 to 6.
5. Comments: Out of the high summer garden come the purple and lavender eggplants, colorful peppers, tomatoes, and zucchini which are the basis for ratatouille, the classic vegetable stew of a Provence summer. In this variation, the ratatouille is coarsely minced or possibly pureed and then mixed with chicken stock and a bit of cream to transform it from a stew into a soup. Big, golden brown herb-flecked croutons go on top, where they immediately begin to soak up the summer flavors. Serve extra croutons in a separate bowl; they will disappear quickly.