Ratatouille Soup w/ Jacket Potatoes

• porciones: idk like 8?
• tiempo total: 1 hour-ish?

Ingredientes

2 Tbsp Olive Oil

½ Yellow Onion, diced (about 1 cup chopped)

Kosher Salt, to taste

2 cloves of Garlic, minced

1 Tbsp Tomato Paste

2 cups diced (½") Eggplant

2 cups diced (½") Zucchini

1 cup diced (½") Bell Pepper

12 oz chopped Fresh Tomatoes (like Heirloom, Sungold, Early Girl, etc) - or 12 oz Mutti crushed tomatoes can

½ cup Stock (Chicken or Vegetable)

¼ cup Heavy Cream

Instrucciones

Heat olive oil in a large pot over medium-high heat. Add onion and a pinch of salt. Sauté until soft and translucent, around 3 to 4 minutes.

Stir in garlic and tomato paste, cooking just until fragrant, about 1 minute.

Add eggplant, zucchini, bell pepper, and a generous pinch of salt. Sauté until slightly softened and fully coated in tomato paste.

Add tomatoes and stock. Reduce the heat to low and simmer until soup-like, around 25 to 30 minutes.

Allow the sauce to cool down slightly off heat, about 5 minutes. Stir in heavy cream and then using an immersion or countertop blender, blend until silky smooth. Taste and season with additional salt if needed.

In a medium saucepan over low heat, combine 2 cups of ratatouille puree, 1 cup of chicken stock, and a pinch of salt. simmer until thorougnly reheated.

To Store: Once cooled, transfer the sauce to an air-tight container and store in the refrigerator for later use.

Notas

Jacket Potatoes: before air frying, cut a 1/4 deep slice longways and short ways on the potato, rub garlic powder, salt, and olive oil on outside of potato. Air fry for 45-50 minutes at 400 degrees.