Rustic roasted ratatouille soup
0
Points®
Total time: 1 hr 10 min • Prep: 25 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
Make an unforgettable lunch or a warming dinner party starter in one short hour with this hearty French-inspired soup. Based on the classic roasted vegetable dish, this soup is ultra filling and features a beautiful array of colors that will impress guests. Roasting the vegetables first makes them super silky and rich adding incredible flavor to this recipe. Parchment lining the pans keeps the veggies from sticking and virtually makes this a one-pot dish due to the lack of clean-up needed on the baking sheets. Serve this soup alongside some crispy French bread.
Ingredients
Eggplant
7 cup(s), cubed
Table salt
2 tsp
Uncooked zucchini
4 cup(s), sliced
Red bell pepper
3 cup(s)
Cooking spray
4 spray(s)
Olive oil
1 tsp
Onion
2 cup(s), chopped
Garlic
2 large clove(s)
Red pepper flakes
⅛ tsp
Fennel seeds
1 tsp
Italian seasoning
1 tsp
Canned diced tomatoes
26 oz
Fat free chicken broth
4 cup(s)
Fresh basil
½ cup(s)
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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