Ratatouille Soup with Basil and Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the soup:
- 2 kg tomato (s), sun-ripe, alternatively strained tomatoes from the bottle
- 1 small onion (s)
- 1 clove garlic
- 1 tablespoon olive oil
- 0.5 ½ zucchini, green or yellow
- 1 small pepper (s), orange
- 1 dash cream
- salt and pepper
Also:
- basil
- 100 g sheep cheese, reduced fat
Print Recipe
Pin Recipe Instructions
- Quarter the tomatoes and cook them in a saucepan with a little water with the lid closed until they disintegrate (takes about 10 minutes), then strain them through a sieve.
- Chop onion and garlic and fry in olive oil. The onion should only be translucent and not brown. Dice zucchini and paprika and sauté briefly. Pour on the tomatoes, season everything with salt and pepper. Simmer with the lid closed and low heat for about 25 - 30 minutes, until the vegetables have the desired consistency (if you prefer them crispy, you can do it with 15 minutes). Round off with the cream and season with salt and pepper.
- Chop the basil. Divide the soup on plates or bowls, crumble in the sheep`s cheese and sprinkle with the basil.
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