RATATOUILLE SOUP RECIPE RECIPES

Name: Ratatouille Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 1 onion, thinly sliced; Kosher salt; 1 eggplant, cut into 3/4-inch cubes; 2 cloves garlic, chopped; 1 1/2 pounds tomatoes, roughly chopped; 3 cups low-sodium vegetable or chicken broth; Freshly ground pepper; 1 yellow squash, cut into 1/2-inch pieces; 1/2 cup finely chopped fresh parsley; 1/2 cup grated parmesan cheese (about 1 ounce); 1 tablespoon fresh lemon juice; Crusty bread, for serving

RATATOUILLE SOUP RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Ratatouille Soup Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

5 tablespoons extra-virgin olive oil
1 onion, thinly sliced
Kosher salt
1 eggplant, cut into 3/4-inch cubes
2 cloves garlic, chopped
1 1/2 pounds tomatoes, roughly chopped
3 cups low-sodium vegetable or chicken broth
Freshly ground pepper
1 yellow squash, cut into 1/2-inch pieces
1/2 cup finely chopped fresh parsley
1/2 cup grated parmesan cheese (about 1 ounce)
1 tablespoon fresh lemon juice
Crusty bread, for serving

Steps:

Heat 3 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and 1/4 teaspoon salt; cover and cook, stirring occasionally, until tender and golden, about 4 minutes.
Reduce the heat to medium and add the eggplant and garlic. Cover and cook, stirring occasionally, until the eggplant is just golden and starts softening, about 4 minutes. Add the tomatoes; cover and cook, stirring occasionally, until the tomatoes just start breaking down, about 3 minutes.
Add the broth, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a simmer, then uncover and cook until the eggplant is tender, about 10 minutes. Add the squash and continue simmering until tender, about 5 more minutes; season with salt and pepper.
Combine the parsley, parmesan, lemon juice and the remaining 2 tablespoons olive oil in a small bowl. Top each bowl of soup with some parsley mixture; serve with bread.

Nutrition Facts : Calories 370 calorie, FatContent 21 grams, SaturatedFatContent 5 grams, CholesterolContent 10 milligrams, SodiumContent 760 milligrams, CarbohydrateContent 36 grams, FiberContent 8 grams, ProteinContent 11 grams

RATATOUILLE SOUP RECIPE | MYRECIPES

Ratatouille Soup Recipe | MyRecipes image

Provided by MyRecipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 (1-cup) servings.

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 63 calories, CarbohydrateContent 8.4 g, CholesterolContent 5 mg, FatContent 2 g, FiberContent 1.4 g, ProteinContent 4.3 g, SaturatedFatContent 1.2 g, SodiumContent 300 mg

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