Best Ratatouille Soup Recipes

RATATOUILLE SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes.
• Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted.
• Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.

HEARTY ITALIAN RATATOUILLE SOUP

Steps:

• Heat olive oil in large pot, and saute onion.
• Remove casings from Italian sausage and cut up into 1 inch pieces, add to pan.
• Cook sausage until brown about 10 minutes, remove from pan and drain half the fat.
• Add the zucchini, squash, eggplant, red pepper, mushrooms and salt and pepper. Cook until tender, about 5 minutes.
• Add the chicken broth, stewed tomatoes, and sausage to the pot, and bring to a boil.
• Reduce heat to medium/low - low to a simmer for 20-25 minutes until vegetables are tender and sausage is cooked through.
• Stir in fresh basil in last 5 minutes.
• You can reduce the fat and calories by using a turkey based sausage, or make this a vegetarian dish by using a soy/tofu sausage or even garbanzo beans.

SLOW-COOKER SUMMER VEGETABLE RATATOUILLE SOUP

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix squash, tomatoes, bell pepper, onion, garlic, parsley, salt, pepper and broth.
• Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 3 to 4 hours).
• Stir in zucchini and eggplant. If cooking on Low, increase heat setting to High. Cover; cook about 30 minutes longer or until zucchini and eggplant are tender. Serve with cheese and basil.

MACARONI RATATOUILLE SOUP

Steps:

• Cook sausage, onions, garlic and oregano. Spoon off fat.
• Put above mixture in large stock pot. Add tomato soup, broth, water, eggplant and pepper. Heat to a boil. Reduce heat cook for 15 minutes, stirring occasionally.
• Stir in macaroni, cook 10 minutes or until pasta is soft.
• Garnish with Parmesan Cheese and enjoy.

RATATOUILLE SOUP

Steps:

• Step 1: In a large preheated soup pot, add EVOO. Add onion, garlic and generous spritz of s & p. Sauté over medium high heat until garlic is fragrant and onions are translucent. Add tomato paste, basil and red pepper flakes. Continue to sauté until tomato paste darkens in color and begins to stick to the pan. Add a small amount of the stock to deglaze.
• Step 2: Add bell peppers, zucchini, squash, eggplant and mushrooms. Add tomatoes, lemon juice, remaining stock and salt. Bring soup to a boil. Lower heat and simmer until vegetables are tender.
• Step 3: Serve over orzo pasta and garnish with basil pesto.