Ratatouille Soup

60 6 servings, 1 cup (250 mL) each
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6 servings, 1 cup (250 mL) each

Need a new vegetable soup recipe? Try our Ratatouille Soup recipe. A delicious soup for a chilly fall day.

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What You Need

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Make It

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  • 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.
  • Stir in broth; bring to boil. Simmer on medium-low 15 min. or until vegetables are tender, stirring occasionally.
  • Blend soup, in batches, in blender until desired consistency. Return to saucepan. Stir in cheese; cook 2 min. or until heated through, stirring frequently.

Serving Suggestion

Serve with crusty whole grain bread.

Make Ahead

This hearty soup can be prepared ahead of time. Cool, then refrigerate up to 3 days. Or, freeze up to 1 month. If frozen, thaw in refrigerator overnight. Reheat just before serving.


  • 6 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 6 servings, 1 cup (250 mL) each
Calories 110
% Daily Value
Total fat 5g
Saturated fat 2g
Cholesterol 10mg
Sodium 520mg
Carbohydrate 11g
Dietary fibre 3g
Sugars 6g
Protein 7g
Vitamin A 10 %DV
Vitamin C 80 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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