Ratatouille Soup
- Number of Servings: 4
Ingredients
Red Ripe Tomatoes, 2 medium whole (2-3/5" dia) Olive Oil, 2 tbsp Onions, raw, 1 cup, chopped Garlic, 1 tsp Zucchini, 1 cup, sliced Eggplant, fresh, 2 cup, cubes Sweet peppers (bell), 2 cup, chopped Basil, 2 tbsp Thyme, fresh, 1 tsp Vegetable Broth, 3 cup Pepper, red or cayenne, .25 tsp Salt, 1 tsp Pepper, black, .13 tsp
1. Boil tomatoes for 30 seconds, then quickly submerge in ice and peel. (this method loosens the skin)
2. Cut tomatoes in half and squeeze over a fine mesh strainer over a bowl so that the seeds are separated and the juice drains out. Chop tomatoes and add to the strained juice. Set aside.
3. Heat olive oil over medium heat in a large pan. Add onion and garlic. Cook one minute. Stir in zucchini, eggplant and red pepper. Cook 5 minutes or so, until soft.
4. Add tomatoes, juice, basil, thyme, broth, cayenne, salt and pepper. Bring to a boil. Simmer covered for 15 minutes.
5. Purée soup. Can serve with basil as a garnish.
Serving Size: Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LYNN1451.
2. Cut tomatoes in half and squeeze over a fine mesh strainer over a bowl so that the seeds are separated and the juice drains out. Chop tomatoes and add to the strained juice. Set aside.
3. Heat olive oil over medium heat in a large pan. Add onion and garlic. Cook one minute. Stir in zucchini, eggplant and red pepper. Cook 5 minutes or so, until soft.
4. Add tomatoes, juice, basil, thyme, broth, cayenne, salt and pepper. Bring to a boil. Simmer covered for 15 minutes.
5. Purée soup. Can serve with basil as a garnish.
Serving Size: Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LYNN1451.
Nutritional Info Amount Per Serving
- Calories: 139.1
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,297.4 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 4.5 g
- Protein: 2.5 g
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