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Slow Cooker Ratatouille Soup
Sweet summer tomatoes, vibrant bell peppers, and tender squash meld together in this hands-off take on a French classic. By simmering the vegetables low and slow in a savory broth, you'll coax out an incredibly deep, rich flavor without standing over a hot stove. Zucchini and baby eggplant join the pot right at the end, ensuring they stay perfectly tender instead of turning to mush. It's a fantastic way to use up an abundant garden harvest.
Equipment
- Slow Cooker
Ingredients
- 6 mini pattypan squash, cut into quarters, or 1 yellow summer squash, sliced
- 4 medium tomatoes, chopped (3 cups)
- 1 orange bell pepper, cut into bite-size strips
- 1 medium onion, sliced
- 2 cloves garlic, finely chopped
- ¼ cup chopped fresh parsley
- 1 teaspoon salt
- ¼ teaspoon pepper
- 7 cups chicken broth
- 1 zucchini, cut in half lengthwise, then cut crosswise into slices
- 1 baby eggplant, cut lengthwise into quarters, then cut crosswise into slices
Instructions
- 1Coat the inside of a 5- to 6-quart slow cooker with cooking spray. Add the pattypan squash, tomatoes, bell pepper, onion, garlic, parsley, salt, pepper, and chicken broth, stirring well to combine.
- 2Secure the lid and cook on the Low setting for 6 to 8 hours, or on High for 3 to 4 hours. Cooking low and slow gives the vegetables time to release their natural sweetness into the broth.
- 3Stir the sliced zucchini and baby eggplant into the soup. If you cooked the soup on Low, turn the heat up to High now. Cover and cook for about 30 more minutes until the zucchini and eggplant are tender. Adding these softer vegetables at the end prevents them from turning mushy.
- 4Ladle the hot soup into bowls and garnish with shredded Parmesan cheese and fresh basil.
Notes
- Storage: Keeps in the fridge for up to 4 days in an airtight container. The flavors actually deepen overnight.
- Make ahead: Chop all the firm vegetables the night before and store them in the fridge to make morning prep a breeze.
- Vegetarian swap: Use vegetable broth instead of chicken broth to make this a completely plant-based meal.