A big batch of soup is the only way to get my fiancé to eat his veggies, and this take on French ratatouille is one of his favorites. We're just a week out from our early autumn wedding, so I'm doing my best to keep him healthy for the big day!

But you don't need a reason to whip up this flavorful summer soup, other than the desire for a healthy, delicious dinner.

Sure, it's a simple stew, but roasting the veggies first gives a smokier flavor, while cooking the cherry tomatoes whole adds texture to the broth. Whatever you do, don't skimp on the black pepper.

So grab a loaf of crusty bread and dip and slurp your way into planning for the fall.

Ingredients

  • 2 red bell peppers (sliced)
  • 3 Japanese eggplants (sliced into rounds)
  • 2 zucchini (halved lengthwise and sliced into half-moons)
  • 4 tablespoons olive oil
  • 1 onion (chopped)
  • 2 cloves garlic (chopped)
  • 1 teaspoon crushed red pepper
  • 3 cups cherry tomatoes
  • 8 cups vegetable stock
  • 1/2 cup basil
  • 1/2 cup shredded Parmesan (for serving)

Directions

  1. Set the oven at 400 degrees. Line three baking sheets with parchment paper.
  2. On each prepared baking sheet, toss the peppers, eggplant and zucchini slices with a tablespoon of olive oil. Season with salt and pepper. Roast for 25 minutes, turning vegetables halfway through.
  3. Meanwhile, in a soup pot over medium-high heat, heat the remaining olive oil. Add the onion, salt and black pepper. Cook, stirring for 4 minutes.
  4. Add the garlic and crushed red pepper. Cook for 2 minutes.
  5. Reduce the heat to medium, and add the whole cherry tomatoes. Stir to combine, then cover with a lid until the tomatoes begin to burst, about 15 minutes.
  6. Remove the roasted vegetables from the oven, and allow to cool slightly until able to be handled.
  7. Add the stock, stirring to incorporate the cherry tomatoes, and bring to a simmer, about 10 minutes.
  8. Meanwhile, roughly chop the roasted vegetables, then add them to the simmering soup base. Simmer for an additional 10 minutes.
  9. Stir in the basil. Taste for seasoning and add more salt and pepper, if you like. Ladle into bowls and garnish with Parmesan.