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Ratatouille Soup

Ratatouille Soup: A Heartwarming Bowl of Seasonal Goodness

This Ratatouille Soup is a delightful medley of seasonal vegetables, offering comfort and nutrition in every bowl.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soups
Cuisine: French
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different flavor.
  • 1 medium Onion Yellow onions are a great choice.
  • 3 cloves Garlic Use fresh garlic for best results.
  • 28 ounces Crushed Tomatoes Canned or fresh tomatoes can be used.
  • 15 ounces Tomato Sauce For a low-sodium option, use unsalted sauce.
  • 4 cups Vegetable Broth Chicken broth may be used for a non-vegetarian version.
For the Vegetables
  • 1 medium Red Bell Pepper Green bell peppers can be used for a sharper taste.
  • 1 medium Yellow Bell Pepper Can substitute with more red pepper.
  • 1 medium Zucchini Yellow squash can also be used.
  • 1 medium Eggplant If not available, mushrooms can offer a similar texture.
For the Herbs & Spices
  • 1 teaspoon Dried Oregano Fresh oregano can be substituted (use three times the amount).
  • 1 teaspoon Dried Basil Switch with fresh basil for freshness.
  • 1 teaspoon Dried Thyme Marjoram is a suitable alternative.
  • 1 teaspoon Red Pepper Flakes Omit if a milder flavor is preferred.
  • to taste Salt Adjust to taste.
  • to taste Black Pepper Adjust to taste.
For Garnishing
  • 1 cup Fresh Basil Leaves Parsley can be a substitute.
  • 1 loaf Crusty Bread Sourdough is recommended.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Begin by chopping the onion into small pieces, and mince the garlic finely. Next, slice the red and yellow bell peppers, zucchini, and eggplant into bite-sized cubes. This prep should take around 10-15 minutes.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until softened. Stir in minced garlic and sauté for an additional minute. Add bell peppers, cooking for 5 minutes, then incorporate zucchini and eggplant, sautéing until all veggies are tender.
  3. Once the vegetables are tender, add crushed tomatoes and tomato sauce, followed by vegetable broth. Stir and sprinkle in dried oregano, basil, thyme, and red pepper flakes. Simmer over low heat for 30 to 60 minutes.
  4. After simmering, taste and adjust seasonings with salt and black pepper. If desired, blend a portion of the soup for a smoother texture. Serve in bowls, garnished with fresh basil leaves and crusty bread.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gSodium: 400mgPotassium: 600mgFiber: 7gSugar: 9gVitamin A: 2000IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Store your Ratatouille Soup in an airtight container for up to 5 days. Reheat gently. Can be frozen for 3 months, let cool completely before freezing.

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