Rustic Roasted Ratatouille Soup
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. Serve this soup alongside some crispy French bread, or gluten-free equivalent.
Servings: 8
Equipment
- 2 Rimmed baking sheets lined with parchment paper
- Large soup pot
Ingredients
- 7 cups eggplant cubed, diced (1 large)
- 2 tsp table salt divided
- 4 cups zucchini sliced, diced (2 medium)
- 3 cups red bell pepper diced (2 large)
- 4 sprays cooking spray
- 1 tsp olive oil
- 2 cups onion chopped, diced (1 large)
- 2 large cloves garlic minced
- ⅛ tsp red pepper flakes
- 1 tsp fennel seeds
- 1 tsp Italian seasoning
- 1 28oz can San Marzano tomatoes
- 4 cups fat-free chicken broth or vegetable broth, for vegan/vegetarian
- ½ cups fresh basil chopped (plus extra for garnish)
Instructions
- Arrange oven racks in bottom ⅓ of oven. Preheat oven to 450°F. Line two rimmed baking sheets with parchment paper.
- Spread eggplant in an even layer on one prepared baking sheet; lightly coat with cooking spray and season with ¾ tsp salt. Spread zucchini and peppers across second prepared pan; lightly coat with cooking spray and season with ¾ tsp salt. Roast until lightly browned, stirring and rotating pans halfway through, 35-40 minutes.
- While vegetables roast, heat oil in a large soup pot over medium-low heat. Add onion and remaining ½ 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.
- Add tomatoes and broth to pot; stir and bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 10-15 minutes.
- Add roasted vegetables to pot; stir and cook for flavors to meld, 5 minutes. Stir in basil.
