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Summer Vegetable Ratatouille Soup
This slow-cooked soup turns classic ratatouille vegetables into a comforting, hands-off meal. It combines fresh tomatoes, bell peppers, and squash in a savory chicken broth, letting the flavors develop slowly over several hours. Zucchini and eggplant are added near the end of cooking to maintain their tender texture. It is a perfect choice for a late summer dinner when garden produce is abundant. Finish each bowl with fresh basil and a sprinkle of Parmesan cheese for a salty kick.
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
- 1Prepare the shredded Parmesan cheese and set it aside for garnishing the finished dish.
- 2Chop the fresh basil leaves and keep them ready to sprinkle over the hot soup.
- 3Coat the inside of a 5- to 6-quart slow cooker with cooking spray. Add the prepared pattypan squash, chopped tomatoes, bell pepper strips, sliced onion, minced garlic, parsley, salt, pepper, and chicken broth, then stir everything together.
- 4Secure the lid on the slow cooker. Cook the vegetable mixture on the Low setting for 6 to 8 hours, or use the High setting for 3 to 4 hours.
- 5Stir the sliced zucchini and baby eggplant into the soup. If you were cooking on Low, turn the heat up to High. Cover and cook for about 30 more minutes until the zucchini and eggplant are completely tender. Ladle into bowls and top with the reserved Parmesan and basil.