Ratatouille Soup

4 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 68.0
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 66.5 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 2.0 g

View full nutritional breakdown of Ratatouille Soup calories by ingredient


This is a pressure cooker recipe. This is a pressure cooker recipe.
Number of Servings: 8


    1 Tbsp. Olive oil
    2 tsp minced garlic
    2 cups chopped onion
    1 pound eggplant, peeled and diced
    1 28oz can chopped or diced tomato
    1 pound zucchini, sliced
    1 cup boiling stock
    1 bay leaf
    2 tsp dried basil
    1 tsp whole fennel seeds
    1 tsp salt
    fresh ground pepper to taste

    garnish with balsamic vinegar and parmesan cheese


Heat oil in a pressure cooker. Cook the garlic and onions over medium high heat, stirring for 1 minute. Add the eggplant, tomatoes, zucchini, stock, seasonings. Lock lid in place. Over high heat, bring to high pressure. Lower heat to maintain high pressure for 3 minutes. Reduce pressure under a running cold faucet. Remove lid. Remove the bay leaf.

Number of Servings: 8

Recipe submitted by SparkPeople user BEINTHEMOMENT.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    This is a fabulous recipe! I made mine in the crock pot...you don't even need the broth. The vegetables create their own "broth" as the cook in the slow cooker. - 1/8/15

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    thanks - 11/29/20

  • no profile photo

    I used fresh tomatoes and added mushrooms and broccoli in the crockpot...delish... did not need stock broth as veggies made their own broth - 8/16/20

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    Since the type of stock is not given, I skipped it and the veggies made enough juice in the crockpot. Good! - 8/15/20

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    A favorite! - 12/1/19