Ratatouille Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Ratatouille Soup calories by ingredient
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Number of Servings: 4


    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.

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