Name: Ratatouille Soup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
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

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

Courtesy of Food Network Magazine

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Ratatouille Soup

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