Ratatouille Soup

1. 1

   Heat 2 Tbsp. dressing in large saucepan on medium heat. Add onions; cook 5 min. or until crisp-tender, stirring occasionally. Add eggplant, zucchini, peppers, garlic and remaining dressing; mx well. Cook 5 min. or until crisp-tender, stirring occasionally. Add tomatoes; cook 15 min. or until tomatoes are softened, stirring occasionally.

2. 2

   Stir in broth; bring to boil. Simmer on medium-low 15 min. or until vegetables are tender, stirring occasionally.

3. 3

   Blend soup, in batches, in blender until desired consistency. Return to saucepan. Stir in cheese; cook 2 min. or until heated through, stirring frequently.

* Per serving · 4 servings · Values may vary.

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