Ratatouille Soup Recipe

Name: Ratatouille Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

1
Heat 3 tablespoons olive oil in a large Dutch oven or pot over medium-high heat.
2
Add the onion and 1/4 teaspoon salt; cover and cook, stirring occasionally, until tender and golden, about 4 minutes.
3
Reduce the heat to medium and add the eggplant and garlic.
4
Cover and cook, stirring occasionally, until the eggplant is just golden and starts softening, about 4 minutes.
5
Add the tomatoes; cover and cook, stirring occasionally, until the tomatoes just start breaking down, about 3 minutes.
6
Add the broth, 1/2 teaspoon salt and a few grinds of pepper.
7
Cover and bring to a simmer, then uncover and cook until the eggplant is tender, about 10 minutes.
8
Add the squash and continue simmering until tender, about 5 more minutes; season with salt and pepper.
9
Combine the parsley, parmesan, lemon juice and the remaining 2 tablespoons olive oil in a small bowl.
10
Top each bowl of soup with some parsley mixture; serve with bread.
11
Photograph by Justin Walker

578

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 13 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil, 1 onion, thinly sliced, Kosher salt, 1 eggplant, cut into 3/4-inch cubes, 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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