Ratatouille Soup Recipe

Name: Ratatouille Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for brushing; 1 large onion, diced; 4 cloves garlic, smashed; 3 to 4 teaspoons herbes de Provence; Kosher salt; 1 small Japanese eggplant, diced; 1 small zucchini, diced; 1 yellow bell pepper, diced; 1 28 -ounce can whole San Marzano tomatoes, crushed; 2 cups low-sodium chicken or vegetable broth; Large handful of fresh basil leaves, torn; 8 thick slices baguette; 1 cup coarsely grated gruyere or Swiss cheese; Freshly ground pepper

Servings: persons

3 tablespoons extra-virgin olive oil, plus more for brushing
1 large onion, diced
4 cloves garlic, smashed
3 to 4 teaspoons herbes de Provence
Kosher salt
1 small Japanese eggplant, diced
1 small zucchini, diced
1 yellow bell pepper, diced
1 28 -ounce can whole San Marzano tomatoes, crushed
2 cups low-sodium chicken or vegetable broth
Large handful of fresh basil leaves, torn
8 thick slices baguette
1 cup coarsely grated gruyere or Swiss cheese
Freshly ground pepper

1
Heat the olive oil in a large pot over medium-high heat.
2
Add the onion and garlic and cook until soft, about 3 minutes.
3
Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt.
4
Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes.
5
Add the tomatoes and their juices, the broth and half of the basil.
6
Bring to a boil, then reduce the heat and simmer 20 minutes.
7
Preheat the broiler.
8
Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste.
9
Broil until lightly toasted.
10
Top with the cheese, then broil until melted.
11
Puree about half of the soup in a blender, then return to the pot.
12
Season with salt and pepper.
13
Ladle the soup into bowls and top with the cheese toasts and the remaining basil.
14
Per serving: Calories 442; Fat 21 g (Saturated 7 g); Cholesterol 42 mg; Sodium 1,073 mg; Carbohydrate 44 g; Fiber 6 g; Protein 18 g
15
Photograph by Antonis Achilleos

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, plus more for brushing, 1 large onion, diced, 4 cloves garlic, smashed, 3 to 4 teaspoons herbes de Provence, and more.

Yes, Ratatouille Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ratatouille Soup

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