• roasted veg ratatouille, about 1 cup (see note)
  • 2 cups of stock
  • 1 cup of half and half (optional)
  • salt and pepper to taste

last week i was so tempted to make tomato soup. i found this great recipe but i realized j and i would probably be the only ones eating it. e as i have mentioned is not a huge tomato fan and p is not a fan of soup. so do i make it for j and i? i decided against it for now. when all my tomatoes ripen i would make the soup…and then my very smart son brought something up to me that changed everything.

a week back i made ratatouille. my kids loved it, especially j. he originally thought i was making soup and was kind of bummed when he found out he had to eat it over pasta (he of course ate all of it). and i then i thought, soup? and this is what happened next:

me: would you eat this if i made it in to soup j?

he kind of gave me a funny look and said….

j: i looooove soup mom!

and then proceeded to jump up and down and dance around the kitchen screaming…

j: “soup! soup! soup! i love sooooup!”.

as i mentioned before, he loves soup (insert proud mommy smile here). so i set aside some extra and planned for soup.

i always make extra sauce of any kind and freeze it in small servings for during the week, my kids eat a lot of pasta. with that down all i needed was to add some stock, cream, blend…yum! quick dinner using left overs from a great meal. so when you make that ratatouille, put a cup aside and save it for soup.

roasted veggie soup

this is really easy.

  1. take your cup of *ratatouille and heat it up in a pot. add your stock and bring to a boil and then simmer for about 10 minutes.
  2. you know those hand blenders i always rave about, take one of those (or pour your soup into a regular blender, but be careful) and blend.
  3. Add cream (if you want) mix, taste and season with a little salt and pepper if need be.
serve as a meal with some fresh bread, a salad or just alone. super yummy, full of great flavors and very filling.
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