Rustic roasted ratatouille soup

PersonalPoints™ per serving

Total 1 hr 10 min

Prep 25 min

Cook 45 min

Serves 8


  • Eggplant(s)  7 cup(s), diced (1 large)
  • Table salt  2 tsp, divided
  • Uncooked zucchini  4 cup(s), diced (2 medium)
  • Sweet red pepper(s)  3 cup(s), diced (2 large)
  • Cooking spray  4 spray(s)
  • Olive oil  1 tsp
  • Uncooked onion(s)  2 cup(s), diced (1 large)
  • Garlic clove(s)  2 large clove(s), minced
  • Red pepper flakes  ⅛ tsp
  • Fennel seeds  1 tsp
  • Italian seasoning  1 tsp
  • Canned diced tomatoes  26 oz, (1 carton)
  • Fat free chicken broth  4 cup(s), or vegetable broth
  • Basil  ½ cup(s), chopped (plus extra for garnish)


  1. Arrange oven racks in bottom 1/3 of oven. Preheat oven to 450°F. Line two rimmed baking sheets with parchment paper.
  2. Spread eggplant in an even layer on one prepared baking sheet; lightly coat with cooking spray and season with 3/4 tsp salt. Spread zucchini and peppers across second prepared pan; lightly coat with cooking spray and season with 3/4 tsp salt. Roast until lightly browned, stirring and rotating pans halfway through, 35-40 minutes.
  3. While vegetables roast, heat oil in a large soup pot over medium-low heat. Add onion and remaining 1/2 tsp salt; cook, stirring frequently, until extremely soft, 10 minutes. Add garlic, red pepper flakes, fennel seed and Italian seasoning; cook, stirring a few times, 1 minute.
  4. Add tomatoes and broth to pot; stir and bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 10-15 minutes.
  5. Add roasted vegetables to pot; stir and cook for flavors to meld, 5 minutes. Stir in basil.

Serving size: 1 cup

Rustic roasted ratatouille soup

45 Minutes

25 Minutes

Based on the classic roasted vegetable dish, this soup is ultra-filling and 0 PersonalPoints™

Lunch, dinner

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