Rustic Roasted Ratatouille Soup
0
Points®
Total time: 1 hr 10 min • Prep: 25 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
Roasting the vegetables lends incredible flavour to this recipe. The vegetables become super silky and rich.
Ingredients
Eggplant
7 cup(s), diced (1 large)
Table salt
2 tsp(s), divided
Zucchini
4½ cup(s), diced (2 medium)
Red bell pepper
3 cup(s), chopped, diced (2 large)
Cooking spray
4 spray(s)
Olive oil
1 tsp(s)
Onion
2 cup(s), diced (1 large)
Garlic
2 clove(s), large, minced
Crushed red pepper flakes
⅛ tsp(s)
Fennel seed
1 tsp(s)
Italian seasoning
1 tsp(s)
Canned diced tomatoes
26 oz
Fat free chicken broth
4 cup(s)
Fresh basil
½ cup(s), chopped (plus extra for garnish)
Instructions
1
Arrange oven racks in bottom 1/3 of oven. Preheat oven to 450°F. Line two rimmed baking sheets with parchment paper.
2
Spread eggplant in an even layer on one prepared baking sheet; lightly coat with cooking spray and season with 3/4 tsp salt. Spread zucchini and peppers across second prepared pan; lightly coat with cooking spray and season with 3/4 tsp salt. Roast until lightly browned, stirring and rotating pans halfway through, 35-40 minutes.
3
While vegetables roast, heat oil in a large soup pot over medium-low heat. Add onion and remaining 1/2 tsp salt; cook, stirring frequently, until extremely soft, 10 minutes. Add garlic, red pepper flakes, fennel seed and Italian seasoning; cook, stirring a few times, 1 minute.
4
Add tomatoes and broth to pot; stir and bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 10-15 minutes.
5
Add roasted vegetables to pot; stir and cook for flavors to meld, 5 minutes. Stir in basil.
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