Ratatouille Soup

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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. Add the onion and 1/4 teaspoon salt; cover and cook, stirring occasionally, until tender and golden, about 4 minutes.
  2. 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.
  3. 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.
  4. 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.
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