Ratatouille Soup



3 tbsps. Olive oil
2 garlic cloves, minced
1 eggplant, peeled & diced
1 zucchini, diced
1 yellow onion, chopped
1 red bell pepper, seeded & diced
2 to 3 cups chicken broth
4 tbsps. Fresh basil chiffonade
salt & freshly ground pepper to taste




Step 1

In a saucepan set over medium heat, warm 2 tablespoons olive oil.

Step 2

Add garlic and saute for 1 minute.

Step 3

Add the eggplant, zucchini, onion and bell pepper; cook, stirring occasionally until the vegetables have softened slightly.

Step 4

Add the tomatoes and remaining 1 tablespoon olive oil.

Step 5

Cook until the tomatoes begin to break down.

Step 6

Reduce the heat to low and simmer for about 15 minutes.

Step 7

Add the broth to the vegetables and simmer until heated through, about 5 minutes.

Step 8

Season with salt and pepper.

Step 9

Ladle the soup into serving bowls.

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