Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil , plus more for brushing

  2. 1 large onion, diced

  3. 4 cloves garlic , smashed

  4. 3 to 4 teaspoons herbes de Provence

  5. Kosher salt

  6. 1 small Japanese eggplant, diced

  7. 1 small zucchini , diced

  8. 1 yellow bell pepper , diced

  9. 1 28-ounce can whole San Marzano tomatoes, crushed

  10. 2 cups low-sodium chicken or vegetable broth

  11. Large handful of fresh basil leaves, torn

  12. 8 thick slices baguette

  13. 1 cup coarsely grated gruyere or Swiss cheese

  14. Freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes.

  2. Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted.

  3. Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.

  4. Per serving: Calories 442; Fat 21 g (Saturated 7 g); Cholesterol 42 mg; Sodium 1,073 mg; Carbohydrate 44 g; Fiber 6 g; Protein 18 g Photograph by Antonis Achilleos


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