Ratatouille Soup

• 1/4 cup Kraft Zesty Italian Dressing, divided
• 1 onion chopped
• 3 cups chopped peeled eggplant (1/2-inch pieces)
• 1 zucchini chopped
• 1 red pepper chopped
• 2 cloves garlic minced
• 3 tomatoes chopped
• 3 cups 25%-less-sodium chicken broth
• 1/2 cup Kraft 100% Parmesan Aged Grated Cheese

1. 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.
2. Stir in broth; bring to boil. Simmer on medium-low 15 min. or until vegetables are tender, stirring occasionally.
3. Blend soup, in batches, in blender until desired consistency. Return to saucepan. Stir in cheese; cook 2 min. or until heated through, stirring frequently.

italian dressing, onion, zucchini, red pepper, garlic, tomatoes, cheese

Taken from food52.com/recipes/34853-ratatouille-soup (may not work)