- 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.
- 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.
- 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.
- Add cream (if you want) mix, taste and season with a little salt and pepper if need be.
