Ratatouille Soup

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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
Directions
  • 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


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