{"id":9162,"date":"2026-02-11T16:38:29","date_gmt":"2026-02-11T16:38:29","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9162"},"modified":"2026-02-14T19:28:45","modified_gmt":"2026-02-14T19:28:45","slug":"rustic-roasted-ratatouille-soup","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/rustic-roasted-ratatouille-soup\/","title":{"rendered":"Rustic Roasted Ratatouille Soup"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Rustic Roasted Ratatouille Soup<\/span><\/h2>\n
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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. <\/span>
<\/div>Serve this soup alongside some crispy French bread, or gluten-free equivalent.<\/span><\/div>\n
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Prep Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span><\/div>\n\n
Author: <\/span>Weight Watchers<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • 2 Rimmed baking sheets lined with parchment paper<\/span><\/div><\/li>
  • Large soup pot<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 7<\/span> cups<\/span> eggplant<\/span> cubed, diced (1 large)<\/span><\/li>
    • 2<\/span> tsp<\/span> table salt<\/span> divided<\/span><\/li>
    • 4<\/span> cups<\/span> zucchini<\/span> sliced, diced (2 medium)<\/span><\/li>
    • 3<\/span> cups<\/span> red bell pepper<\/span> diced (2 large)<\/span><\/li>
    • 4<\/span> sprays<\/span> cooking spray<\/span><\/li>
    • 1<\/span> tsp<\/span> olive oil<\/span><\/li>
    • 2<\/span> cups<\/span> onion<\/span> chopped, diced (1 large)<\/span><\/li>
    • 2<\/span> large cloves<\/span> garlic<\/span> minced<\/span><\/li>
    • \u215b<\/span> tsp<\/span> red pepper flakes<\/span><\/li>
    • 1<\/span> tsp<\/span> fennel seeds<\/span><\/li>
    • 1<\/span> tsp<\/span> Italian seasoning<\/span><\/li>
    • 1 <\/span> 28oz can<\/span> San Marzano tomatoes<\/span><\/li>
    • 4<\/span> cups<\/span> fat-free chicken broth<\/span> or vegetable broth, for vegan\/vegetarian<\/span><\/li>
    • \u00bd<\/span> cups<\/span> fresh basil<\/span> chopped (plus extra for garnish)<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Arrange oven racks in bottom \u2153 of oven. Preheat oven to 450\u00b0F. Line two rimmed baking sheets with parchment paper.<\/span><\/div><\/li>
      • Spread eggplant in an even layer on one prepared baking sheet; lightly coat with cooking spray and season with \u00be tsp salt. Spread zucchini and peppers across second prepared pan; lightly coat with cooking spray and season with \u00be tsp salt. Roast until lightly browned, stirring and rotating pans halfway through, 35-40 minutes.<\/span><\/div><\/li>
      • While vegetables roast, heat oil in a large soup pot over medium-low heat. Add onion and remaining \u00bd 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.<\/span><\/div><\/li>
      • Add tomatoes and broth to pot; stir and bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 10-15 minutes.<\/div><\/li>
      • Add roasted vegetables to pot; stir and cook for flavors to meld, 5 minutes. Stir in basil.<\/div><\/li><\/ul><\/div><\/div>\n
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