Ratatouille Soup
The recipe Ratatouille Soup could satisfy your Mediterranean craving in around 40 minutes. This soup has 321 calories, 11g of protein, and 21g of fat per serving. This recipe serves 4. For $2.79 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. It will be a hit at your Winter event. This recipe from Foodnetwork has 85 fans. If you have parmesan cheese, kosher salt, bell pepper, and a few other ingredients on hand, you can make it. Overall, this recipe earns a tremendous spoonacular score of 99%. Try Ratatouille Soup, Ratatouille’s Ratatouille (Thomas Keller’s Confit Byaldi), and Meatball Ratatouille Soup for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
Crusty bread, for serving
1 eggplant, cut into 3/4-inch cubes
1/2 cup finely chopped fresh parsley
2 cloves garlic, chopped
Kosher salt
1 tablespoon fresh lemon juice
3 cups low-sodium vegetable or chicken broth
5 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1/2 cup grated parmesan cheese (about 1 ounce)
Freshly ground pepper
1 1/2 pounds tomatoes, roughly chopped
1 yellow squash, cut into 1/2-inch pieces
Equipment:
dutch oven
bowl
Cooking instruction summary:
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. Photograph by Justin Walker
Step by step:
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. Cover and cook, stirring occasionally, until the eggplant is just golden and starts softening, about 4 minutes.
4. Add the tomatoes; cover and cook, stirring occasionally, until the tomatoes just start breaking down, about 3 minutes.
5. 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.
6. Add the squash and continue simmering until tender, about 5 more minutes; season with salt and pepper.
7. 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.
8. Photograph by Justin Walker
Nutrition Information:
covered percent of daily need
