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Ratatouille Soup with Goat Cheese Toasts

Total Time: 40 mins.
Prep Time: 15 mins.
Cook Time: 25 mins.
Serves: 6 to 8 servings

Ingredients

30 mL (2 tbsp) olive oil
1 onion, chopped
2 cloves garlic, chopped
500 g (1 bag) Europe's Best® Mediterranean Diced Delite™ Frozen Vegetables, frozen
1 L (4 cups) vegetable or chicken stock
45 mL (3 tbsp) tomato paste
4 mL (3/4 tsp) herbes de Provence or dried thyme
4 mL (3/4 tsp) salt
1 mL (1/4 tsp) black pepper
4 nuggets Europe's Best Chef's Spinach, frozen


Goat Cheese Toasts:
8 baguette slices (about 1 cm/ 1/2 inch thick), toasted
90 g (3 oz) softened goat cheese or herbed cream cheese

Directions

1.  In a saucepan, heat oil over medium heat. Add onion and garlic and cook for 2 minutes until softened, stirring occasionally.

2.  Add Mediterranean Diced Delite™ Frozen Vegetables, stock, tomato paste, herbes, salt and pepper. Bring to a boil. Reduce heat to medium and cook covered for 15 minutes, stirring occasionally. Remove from heat.

3.  Puree half of soup with an immersion blender, food processor or blender. Return to saucepan with remaining soup, and place over medium heat. Add Spinach and cook, stirring occasionally until defrosted. Season to taste.

For Toasts:
4.  While soup is cooking, spread baguette slices with cheese. Float on soup or serve along side.

Make Ahead:
Soup can be covered and refrigerated up to one day ahead