RATATOUILLE SOUP
with Eggplant and Zucchini
Combining a variety of your favorite summer vegetables, including eggplant, zucchini, bell peppers, and vegetable broth. This recipe is a dish full of fresh flavors.
Also featuring, Dei Fratelli Fire Roasted Crushed Tomatoes and Tomato Sauce, which add more fresh, summer flavors to your soup. Give it a try and savor the taste of France in a comforting bowl of soup!
Made with Fire Roasted Crushed Tomatoes
RATATOUILLE SOUP
with Eggplant and Zucchini
Combining a variety of your favorite summer vegetables, including eggplant, zucchini, bell peppers, and vegetable broth. This recipe is a dish full of fresh flavors.
Also featuring, Dei Fratelli Fire Roasted Crushed Tomatoes and Tomato Sauce, which add more fresh, summer flavors to your soup. Give it a try and savor the taste of France in a comforting bowl of soup!
Made with Fire Roasted Crushed Tomatoes
RATATOUILLE SOUP
with Eggplant and Zucchini
Combining a variety of your favorite summer vegetables, including eggplant, zucchini, bell peppers, and vegetable broth. This recipe is a dish full of fresh flavors.
Also featuring, Dei Fratelli Fire Roasted Crushed Tomatoes and Tomato Sauce, which add more fresh, summer flavors to your soup. Give it a try and savor the taste of France in a comforting bowl of soup!
Made with Fire Roasted Crushed Tomatoes
Vine-ripened tomatoes picked at the peak of ripeness and roasted over an open flame give these tomatoes just the right amount of smoky flavors that satisfy the adventurous palate.
Preparation Time for the Recipe20 minutes 
Cook Time for the Recipe45 minutes Ingredients:
- 1 (28 oz.) can Dei Fratelli Fire Roasted Crushed Tomatoes
- 1 (15 oz.) can Dei Fratelli Tomato Sauce
- 1 White Onion, diced
- 5 cloves Garlic, minced
- 1/2 tsp. Thyme
- 1/2 tsp. Marjoram
- 1 tsp. Herbs de Provence
- 1 tsp. Sea Salt
- 1 tsp. Black Pepper
- 1 Eggplant, diced
- 1 Zucchini, diced
- 1 Yellow Bell Pepper, diced
- 5 Cups Vegetable Broth
- Fresh Basil, to taste
- Gruyere Cheese, to taste
Instructions:
- In a large pot, heat extra virgin olive oil over medium-high heat. Add the onion and garlic to your pot. Sauté until the onion is soft and translucent, about 3 minutes.
- Mix thyme, marjoram, sea salt, black pepper, annd herbs de Provence into the sauteéd onions.
- Add in the diced eggplant, zucchini, and bell pepper. Cook for about 5 minutes, stirring occasionally.
- Pour in Dei Fratelli Fire Roasted Crushed Tomatoes and Dei Fratelli Tomato Sauce, ensuring to get all of the delicious flavors out of the can.
- Add 5 cups of vegetable broth to your mixture.
- Bring the Ratatouille Soup recipe to a boil. Once boiling, reduce the heat and simmer for about 20 minutes.
- Serve hot with basil and your favorite fresh herbs! Add some shredded gruyere cheese too!
Chef's Tip:
Related Recipes To Try:
Zucchini Soup
Nuovo Minestrone
Fish & Tomato Stew