Summer Ratatouille Soup

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 442, total fat 21 G., saturated fats 7 G., proteins 18 G., carbohydrates 44 G., fiber 6 G., cholesterol 42 mg, sodium 1073 mg, sugar 0 G.

This hearty vegetable soup contains the same ingredients as the popular French stew: eggplant, zucchini, tomatoes, onions, and garlic. All the vegetables are added to the pot and simmered in a specific order based on their cooking time, then covered with chicken broth and simmered until tender. For a vegetarian version, use vegetable broth. The soup is served with a flavorful topping of freshly chopped parsley, grated Parmesan, freshly squeezed lemon juice, and olive oil.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1 eggplant, cut into 2cm cubes.
2 cloves garlic, chopped
0.7 kg tomatoes, coarsely chopped
3 cups vegetable broth
1 zucchini, cut into 1 cm pieces.
0.5 cup finely chopped fresh parsley
0.5 cup grated Parmesan (about 30 g)
1 tbsp. freshly squeezed lemon juice
Crustless bread, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggplants, zucchini, tomatoes, onions, garlic, Parmesan cheese, toast

Cooking the dish according to the recipe:

In a large Dutch oven or saucepan, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and 1/4 teaspoon of salt, cover, and cook, stirring occasionally, until softened and golden, about 4 minutes.
Reduce heat to medium and add the eggplant and garlic. Cover and cook, stirring occasionally, until the eggplant is golden brown and beginning to soften, about 4 minutes. Add the tomatoes; cover and cook, stirring occasionally, until the tomatoes begin to break down, about 3 minutes.

Pour in vegetable broth, add 0.5 teaspoon of salt and a little pepper. Cover and bring to a boil, then remove the lid and simmer until the eggplant is tender, about 10 minutes. Add the zucchini and continue to simmer until tender, about 5 more minutes; season with salt and pepper to taste.
Combine the parsley, Parmesan, lemon juice, and remaining 2 tablespoons olive oil in a small bowl. Sprinkle each serving of soup with the parsley and cheese mixture and serve with bread.

Categories:

recipe / Summer dishes / Vegetarian dishes / Comfort food / Soups / Vegetable soups / Food Network - recipes / French cuisine