Ratatouille Soup

By Priscilla Pasley
March 28, 2015
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Ratatouille Soup

Author Notes: Need a new vegetable soup recipe? Try our Ratatouille Soup recipe. A delicious soup for a chilly fall day.
Priscilla Pasley

Serves: 6

  • 1/4 cup Kraft Zesty Italian Dressing, divided
  • 1 onion chopped
  • 3 cups chopped peeled eggplant (1/2-inch pieces)
  • 1 zucchini chopped
  • 1 red pepper chopped
  • 2 cloves garlic minced
  • 3 tomatoes chopped
  • 3 cups 25%-less-sodium chicken broth
  • 1/2 cup Kraft 100% Parmesan Aged Grated Cheese
  1. Heat 2 Tbsp. dressing in large saucepan on medium heat. Add onions; cook 5 min. or until crisp-tender, stirring occasionally. Add eggplant, zucchini, peppers, garlic and remaining dressing; mx well. Cook 5 min. or until crisp-tender, stirring occasionally. Add tomatoes; cook 15 min. or until tomatoes are softened, stirring occasionally.
  2. Stir in broth; bring to boil. Simmer on medium-low 15 min. or until vegetables are tender, stirring occasionally.
  3. Blend soup, in batches, in blender until desired consistency. Return to saucepan. Stir in cheese; cook 2 min. or until heated through, stirring frequently.

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