Ratatouille Soup Recipes

RATATOUILLE RECIPE BY TASTY

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

RUSTIC ROASTED RATATOUILLE SOUP

Steps:

• Arrange oven racks in bottom 1/3 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 3/4 tsp salt. Spread zucchini and peppers across second prepared pan; lightly coat with cooking spray and season with 3/4 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 1/2 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.
• Serving size: 1 cup

RATATOUILLE SOUP WITH QUINOA

Steps:

• Toss the eggplant, zucchini, and onion in oil. Then place in a preheated (med-high) dutch oven or soup pot.
• Saute for about 2 minutes, then add garlic, quinoa and herbs. Saute until quinoa is golden brown and veggies have started to caramelize (about 8 more minutes).
• Add the stock, then add tomatoes and peppers, stir.
• Once it comes to a rapid boil, reduce heat to simmer and cover. Simmer 20 minutes.
• Serve with fresh chopped basil or grated cheese.

RATATOUILLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
• Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
• Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
• Bake in preheated oven for 45 minutes.

RATATOUILLE SOUP

Steps:

• Heat the oil in a large saucepan. Add in the courgette/zucchini, butternut squash and red onion and cook on a medium heat for 2-3 minutes, stirring a couple of times. Add in the tomatoes and lentils, give everything a good stir and cook for a further minute. Add in the stock, stir, bring to the boil and then gently simmer for 15-20 minutes until your lentils are very soft. Remove the pan from the heat and blend the contents using a stick blender. Stir through the cheese and the salt and pepper.
• Divide between four bowls and top with any leftover ratatouille and the remaining cheese.

EASY RATATOUILLE RECIPE

Steps:

• Place eggplant pieces in a large colander over your sink. Sprinkle with salt. Leave for 20 minutes as the eggplant sweats out its bitterness. Pat dry to remove water and excess salt.
• In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions. Cook, stirring regularly, until translucent (about 5 minutes). Now add the red peppers and green peppers, cook for another 4 minutes, and continue to stir.
• Add the garlic, tomatoes, zucchini, eggplant, wine, and fresh thyme springs. Stir in black pepper, paprika, and rosemary. Season with kosher salt.
• Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat down then cover and cook over low heat for 20 minutes or so.
• Remove the ratatouille from the heat. Taste and adjust seasoning to your liking. Add the sherry vinegar and a generous drizzle of extra virgin olive oil. Top with fresh basil.
• To serve, transfer the ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side. (See Cook's Tip)

HEALTHY RATATOUILLE SOUP

Steps:

• PREPARE VEGETABLES: Cut onion, red bell pepper, eggplant and zucchini into 2 inch/5 cm. chunks. If using a food processor to speed up chopping, you might need to do two batches. First, process garlic. Then add half the vegetables and pulse several times until chopped into small pieces. (you may still be left with a few pieces that need to be cut further with a knife). Repeat with remaining vegetables. Alternatively, use a knife to mince garlic and dice vegetables.
• MAKE SOUP: Heat olive oil to medium-high heat in a large pot. Add chopped vegetables and garlic. Cook for 5-7 minutes stirring occasionally. Add tomatoes with juices, broth, basil and seasonings. Bring to boil, then reduce heat and simmer for 20 minutes or until vegetables are tender soft. Stir in fresh spinach until wilted, about 30 seconds. Taste and adjust seasonings including optional pinch of sugar, a splash of cream and/or pinch of red pepper flakes. If soup is too thick, add additional water or broth to taste. Note 4 for variations.
• FINISH SOUP AND SERVE: Prepare side dish, topping or garnish for soup if you like, Note 3. Ladle soup into bowls. Add one of the optional toppings as desired or serve with hot fresh bread.

RATATOUILLE SOUP WITH MEATBALLS

Steps:

• Form ground beef into mini meatballs. You can do this by hand but my preference is a tiny ice cream dipper.
• Pour vegetable oil into a large saucepan or Dutch oven. When oil glistens, add meatballs and brown on all sides.
• Add onions and green peppers to ground beef and saute 2-3 minutes. Add garlic and saute another minute.
• Add zucchini, eggplant, tomatoes, broth, and seasonings. Simmer 15 to 20 minutes. Serve your soup when vegetables are beginning to soften but before the green skin on the zucchini turns a dull, lifeless green.
• Serve with freshly grated parmesan cheese if desired.

RATATOUILLE SOUP

Steps:

• 1. For the soup, chop veg into even sizes and add to pot with oil, spices and garlic and cook till tender. 2. Blitz till smooth and leave aside. 3. Boil pasta till al-dente. 4. For the veg garnish, in a pan, drizzle some oil and heat. 5. Then add diced veg to cook till tender, with seasoning. 6. Add pasta to soup and mix well, checking seasoning. 7. Spoon soup into bowls, drizzle over some cream, garnish with veg. 8. Serve with crusty bread. For extra garnish, flash fry a few sage leaves and place atop veg garnish.

RUSTIC ROASTED RATATOUILLE SOUP

Steps:

• Arrange oven racks in bottom 1/3 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 3/4 tsp salt. Spread zucchini and peppers across second prepared pan; lightly coat with cooking spray and season with 3/4 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 1/2 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.

ROASTED RATATOUILLE SOUP

Steps:

• Pre-heat the oven to 180c
• Put everything apart from the vegetable stock into a deep baking tray and mix together
• Pop into the oven and bake for 1 hour, stirring once half way through
• Pop the ratatouille into a large, deep pan, season to taste with salt and pepper and pour in the vegetable stock.
• Using a hand blender, blend up the vegetables into the soup. Double check the seasoning (if it tastes a little flat you may need some more salt!)

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.

END-OF-SUMMER RATATOUILLE SOUP

Steps:

• Heat the olive oil in a large soup pot or Dutch oven. Add the leeks and garlic and saute over medium heat for a minute or two, until the garlic becomes fragrant. Add the eggplant and the water. Bring to a simmer, then lower the heat and simmer, covered, for 5 minutes. Add the zucchini, bell pepper, tomatoes, and paprika. Simmer until the vegetables are tender, about 15 to 20 minutes. Remove from the heat and stir in the pasta, fresh herbs, salt and pepper. Let stand for an hour or two before serving to allow flavor to develop. Taste to correct seasonings. Heat through before serving. cook's notes Dark opal basil and purple ruffles basil are commonly available as seedlings at garden centers and make beautiful herb garden or windowsill plants. They taste much the same as regular basil, though perhaps a bit more peppery. Substitute regular basil in this recipe if these varieties are unavailable to you.

RATATOUILLE SOUP

Steps:

• Heat 3 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and 1/4 teaspoon salt; cover and cook, stirring occasionally, until tender and golden, about 4 minutes.
• Reduce the heat to medium and add the eggplant and garlic. Cover and cook, stirring occasionally, until the eggplant is just golden and starts softening, about 4 minutes. Add the tomatoes; cover and cook, stirring occasionally, until the tomatoes just start breaking down, about 3 minutes.
• Add the broth, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a simmer, then uncover and cook until the eggplant is tender, about 10 minutes. Add the squash and continue simmering until tender, about 5 more minutes; season with salt and pepper.
• Combine the parsley, parmesan, lemon juice and the remaining 2 tablespoons olive oil in a small bowl. Top each bowl of soup with some parsley mixture; serve with bread.