Rustic Roasted Ratatouille Soup Recipes

HEALTHY RATATOUILLE SOUP

Healthy Ratatouille Soup image

Loaded with summer vegetables, this hearty and healthy ratatouille soup is low calorie and satisfying. It makes a great vegetarian meal with some warm fresh bread and cheese.

Provided by Cheryl

Categories Soup

Time 40m

Number Of Ingredients 15

Ingredients

3 tablespoon olive oil ((not extra virgin))
1 medium onion
4 garlic cloves ((4 teaspoons))
1 small eggplant (or Japanese egglplant)
1 zucchini
1 red bell pepper ((orange, red or yellow))
1 can (28 ounce) crushed San Marzano tomatoes, Note 1 ((or Fire Roasted tomatoes))
2 cups (473 ml) vegetable broth or chicken broth
1/4 cup (5 grams) fresh basil leaves, roughly chopped ((or more to taste))
3 cups (90 grams) fresh baby spinach, roughly chopped ( (add after soup is cooked))
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon rosemary or marjoram
OPTIONAL: pinch of sugar, bay leaf, pinch of red pepper flakes - or to taste

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.

Nutrition Facts : Calories 184 kcal, Carbohydrate 20 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Sodium 1225 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving

RUSTIC RATATOUILLE

Rustic Ratatouille image

Chickpeas make this hearty dish even more gratifying. A half cup of the high-fiber legumes daily can cut your consumption of fatty foods.

Provided by Georgia Downard

Categories Tomato Side Thanksgiving Vegetarian Quick & Easy High Fiber Dinner Eggplant Chickpea Zucchini Healthy Potluck Self Quick and Healthy Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

4 small zucchini (about 1 pound), cut into 1-inch pieces
1 medium eggplant (about 1 pound), cut into 1-inch pieces
3 medium red bell peppers, cut into 1-inch pieces
3 medium onions, sliced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
Vegetable oil cooking spray
2 cans (14 ounces each) chickpeas, rinsed and drained
8 plum tomatoes (about 1 pound), seeded and cut into 1-inch pieces
1 tablespoon chopped garlic
1 tablespoon tomato paste
2 1/2 teaspoons sherry wine vinegar or balsamic vinegar
3 tablespoons chopped fresh basil

Steps:

Heat oven to 450°F. In a bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 3/4 teaspoon salt, black pepper, 2 tablespoons water and oil. Coat a rimmed sheet pan with cooking spray. Spread veggies in pan in a single layer; roast, stirring once, 25 minutes. In same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt. Add to pan with veggies in a single layer; roast 10 to 12 minutes more. Toss veggies with vinegar; divide among 6 bowls; sprinkle with basil.

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