Rustic Provençal Ratatouille Bisque with Lavender Essence

A delightful twist on a classic French vegetable medley transformed into a velvety soup.

Indulge in the vibrant flavors of Provence with this Ratatouille Bisque, enhanced by the subtle fragrance of lavender. A comforting and aromatic dish perfect for any dinner table.

1 h 30 min
4
Intermediate

Ingredients

For the Vegetable Medley

1 medium eggplant, diced

1 zucchini, sliced into half-moons

1 red bell pepper, diced

1 yellow onion, finely chopped

2 cloves garlic, minced

For the Soup Base

4 cups vegetable broth

1 cup tomato puree

1 tablespoon tomato paste

1 teaspoon dried lavender petals

2 tablespoons olive oil

For the Seasoning

Salt, to taste

Black pepper, freshly ground, to taste

1 teaspoon Herbes de Provence

1 bay leaf

For the Garnish

Fresh basil leaves, for serving

Drizzle of extra virgin olive oil

Preparation

Prepping the Vegetables

Dice and Salt Eggplant

Dice the eggplant and sprinkle salt over it. Set aside for 15 minutes to draw out moisture.

Rinse and Dry Eggplant

Rinse and dry the eggplant cubes with a clean towel.

Prepare Remaining Vegetables

Slice the zucchini, dice the red bell pepper, and chop the onion and garlic.

Preparing the Soup Base

Heat Oil and Sauté Onions

In a large pot, heat olive oil over medium heat. Add onions and cook until translucent, about 5 minutes.

Use a high-quality olive oil to enhance the richness of the vegetables.

Add Garlic

Stir in garlic and continue to sauté until fragrant.

Be careful not to burn the garlic, as it can turn bitter.

Cooking Process

Sauté Vegetables

Add eggplant, zucchini, and red bell pepper to the onion mixture; cook until soft.

Timing: 10 min. Heat: Medium heat.

Simmer the Base

Pour in vegetable broth, tomato puree, tomato paste, Herbes de Provence, and bay leaf; season with salt and pepper.

Timing: 30 min. Heat: Low heat.

Infuse Lavender

Stir in dried lavender, cover, and simmer gently for 30 minutes.

Plating & Serving

Rustic Provençal Ratatouille Bisque with Lavender Essence

FaUtensils

Serving

Serve the bisque hot, drizzled with extra virgin olive oil and garnished with fresh basil leaves.

Sauce Pairings

Olive oil

For drizzling

Garnishes & Accompaniments

Fresh basil leavesLavender petals (optional)

Perfect Sides

Crusty French bread

A fresh green salad with vinaigrette