Ratatouille Soup Recipe

Rustic roasted ratatouille soup

Make an unforgettable lunch or a warming dinner party starter in one short hour with this hearty French-inspired soup. Based on the classic roasted vegetable dish, this soup is ultra filling and features a beautiful array of colors that will impress guests. Roasting the vegetables first makes them super silky and rich adding incredible flavor to this recipe. Parchment lining the pans keeps the veggies from sticking and virtually makes this a one-pot dish due to the lack of clean-up needed on the baking sheets. Serve this soup alongside some crispy French bread.

Prep: 25min

Total: 70min

Yield: 8 servings

Servings:

Nutrition Facts : calories 23 kcal

Ingredients:

  • 7 cup(s) Eggplant(s) diced (1 large)
  • 2 tsp Table salt divided
  • 4 cup(s) Uncooked zucchini diced (2 medium)
  • 3 cup(s) Sweet red pepper(s) diced (2 large)
  • 4 spray(s) Cooking spray
  • 1 tsp Olive oil
  • 2 cup(s) Uncooked onion(s) diced (1 large)
  • 2 large clove(s) Garlic clove(s) minced
  • 0.125 tsp Red pepper flakes
  • 1 tsp Fennel seeds
  • 1 tsp Italian seasoning
  • 26 oz Canned diced tomatoes (1 carton)
  • 4 cup(s) Fat free chicken broth or vegetable broth
  • 0.5 cup(s) Basil chopped (plus extra for garnish)

Instruction:

  1. Arrange oven racks in bottom 1/3 of oven. Preheat oven to 450°F. Line two rimmed baking sheets with parchment paper.
  2. Spread eggplant in an even layer on one prepared baking sheet; lightly coat with cooking spray and season with 3/4 tsp salt. Spread zucchini and peppers across second prepared pan; lightly coat with cooking spray and season with 3/4 tsp salt. Roast until lightly browned, stirring and rotating pans halfway through, 35-40 minutes.
  3. While vegetables roast, heat oil in a large soup pot over medium-low heat. Add onion and remaining 1/2 tsp salt; cook, stirring frequently, until extremely soft, 10 minutes. Add garlic, red pepper flakes, fennel seed and Italian seasoning; cook, stirring a few times, 1 minute.
  4. Add tomatoes and broth to pot; stir and bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 10-15 minutes.
  5. Add roasted vegetables to pot; stir and cook for flavors to meld, 5 minutes. Stir in basil.
  6. Serving size: 1 cup

Ratatouille Stew

Our version of this classic French stew is the perfect solution for an overflowing garden. Packed with peppers, onions, eggplant, zucchini, tomatoes and basil; this recipe is ready in just 35 minutes and is bursting with flavor.

Prep:

Total: 35min

Yield:

Servings:

Nutrition Facts : calories 108 calories, Carbohydrate 13 g, Cholesterol 3 mg, Fat 5 g, Fiber 4 g, Protein 4 g, Saturated Fat 1 g, servingSize None, Sodium 205 mg, Sugar 6 g, Trans Fat None, unSaturated Fat None

Ingredients:

  • 1 medium yellow or orange sweet pepper, chopped (3/4 cup)
  • ½ of a medium sweet onion, chopped
  • 2 teaspoons olive oil
  • 4 cloves garlic, minced
  • 2 cups coarsely chopped unpeeled eggplant
  • 1 small zucchini, halved lengthwise and cut into 1/2-inch thick slices
  • 1 cup lower-sodium vegetable broth
  • ⅛ teaspoon black pepper
  • 4 medium roma tomatoes, coarsely chopped
  • ¼ cup snipped fresh basil
  • 3 tablespoons coarsely shredded Parmesan cheese
  • 1 tablespoon pine nuts, toasted
  • Small fresh basil leaves

Instruction:

  1. In a large saucepan cook sweet pepper and onion in hot oil over medium heat for 5 minutes, stirring occasionally. Add garlic; cook and stir for 1 minute. Add eggplant, zucchini, broth and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are just tender.
  2. Meanwhile, place half of the chopped tomatoes in a blender; cover and blend until smooth. Add blended tomatoes and remaining chopped tomatoes to the eggplant mixture. Cook, covered, for 3 to 4 minutes more or until chopped tomatoes are just softened.
  3. Stir in snipped basil just before serving. To serve, ladle stew into shallow bowls. Sprinkle with cheese, pine nuts and small basil leaves.

Ratatouille Soup

Prep: 15min

Total: 45min

Yield: 8 (1-cup) servings.

Servings:

Nutrition Facts : calories 63 calories, Carbohydrate 8.4 g, Cholesterol 5 mg, Fat 2 g, Fiber 1.4 g, Protein 4.3 g, Saturated Fat 1.2 g, servingSize None, Sodium 300 mg, Sugar None, Trans Fat None, unSaturated Fat None

Ingredients:

  • 2 ½ cups peeled, cubed eggplant (about 1 medium)
  • 2 cups water
  • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
  • 1 (4-ounce) can sliced mushrooms, drained
  • 2 cloves garlic, minced
  • 1 medium zucchini, coarsely chopped
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup freshly grated Parmesan cheese

Instruction:

  1. Combine first 9 ingredients in a Dutch oven, stirring well. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until vegetables are tender. To serve, ladle soup into individual bowls; sprinkle evenly with cheese.

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