Rustic Roasted Ratatouille Soup

0
Total Time
1 hr 10 min
Prep
25 min
Cook
45 min
Serves
8
Difficulty
Easy
Roasting the vegetables lends incredible flavor to this recipe. The vegetables become super silky and rich.

Ingredients

eggplant(s)

7 cup(s), diced (1 large)

table salt

2 tsp, divided

uncooked zucchini

4 cup(s), diced (2 medium)

sweet red pepper(s)

3 cup(s), diced (2 large)

cooking spray

4 spray(s)

olive oil

1 tsp

uncooked onion(s)

2 cup(s), diced (1 large)

garlic clove(s)

2 large clove(s), minced

red pepper flakes

tsp

fennel seed

1 tsp

Italian seasoning

1 tsp

canned diced tomatoes

26 oz, (1 carton)

fat free chicken broth

4 cup(s), or vegetable broth

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.
  6. Serving size: 1 cup

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