Photo: Cala
Ratatouille Soup
10 ingredients
Serves 4.
openrecipes
For a classic ratatouille, leave out the chicken broth and do not puree the soup. Add 1 cup tomato puree with the fresh tomatoes. This versatile Provençal stew can be served with sausages or pan-seared fish, or tossed with pasta.
Estimated Nutrition (whole recipe, rough)
443
Calories
36g
Protein
18g
Fat
36g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. olive oil
- 2 garlic cloves, minced
- 1 eggplant, peeled and cut into small cubes
- 1 zucchini, chopped
- 1 yellow onion, quartered
- 1 red bell pepper, seeded and chopped
- 4 large tomatoes, peeled and quartered
- 2 to 3 cups chicken broth
- Salt and freshly ground pepper, to taste
- 4 Tbs. minced fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes