Recipe courtesy of Food Network Kitchen
Save Recipe Print
Ratatouille Soup
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes. 

Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted. 

Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.

Photograph by Antonis Achilleos

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Squash Soup

Recipe courtesy of Alton Brown

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Black Bean Soup

Recipe courtesy of Food Network Kitchen

French Onion Soup

Recipe courtesy of Keri Poulios

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Green Cauldron Broccoli Soup

Recipe courtesy of Nancy Fuller

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword