Note from the Soup Charmer: This soup was made as an ode to my Dad, who had a vegetable and fruit garden that was the envy of all and fed a family of eight. My mother was a champ in the kitchen with Dad’s bounty. One summer I swear we had a big pot of ratatouille every night and I thought I would lose it if I saw another Japanese eggplant. I got over it and made this soup, and it was one of Dad’s favorites from Cycle City. Maybe it was because he knew he was the inspiration? Naw. This soup is righteous. (Vegan, Paleo)

(makes approx. 2 quarts)

1 Tbsp olive oil

1 large yellow onion, diced

4 garlic cloves, smashed

2 tsp herbes de Provence

1 tsp salt

1 Japanese eggplant, diced

1 medium zucchini, diced

1 yellow or orange bell pepper, diced

28 oz whole San Marzano tomatoes

1 quart Golden Vegetable Broth

1 handful fresh basil, torn

Freshly ground pepper

Heat oil over medium-high heat. Add onion and garlic and cook until soft. Add herbes de Provence and salt. Add eggplant, zucchini, and bell pepper, and cook, stirring, for a few minutes. Crush tomatoes by hand. Add tomatoes and their juices, Golden Vegetable Broth, and half of the basil. Bring to a boil and simmer 20 minutes.

Puree half the soup and return it to the pot. Taste for salt and pepper. Add remaining basil.

Welcome back, Chico State Wildcats!

This is our recommended jam for making “Wildcat-a-touille”. Vive la bonne soupe!

4 Comments Add yours

  1. Bridget Keenan says:

    I know you name these soups after Chico landmarks, but in honor of Dad I’ll call this one “Rat-a-tat-a-touille”. 😉


    1. Because that’s what he used to call it! ❤️

      Liked by 1 person

  2. Laurie LaGrone says:

    I’m so grateful that you are sharing these, and so excited every time there is a new one. Made the Reddengray Monday – it was great! Thanks again,

    Laurie LaGrone


    Liked by 1 person

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