Ratatouille Soup Recipe

Introduction

This Ratatouille Soup is a comforting and vibrant dish inspired by the beloved film. Packed with fresh vegetables and aromatic herbs, it’s an easy way to enjoy classic Mediterranean flavors in a warm, hearty soup form.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 large eggplant, peeled and cubed (about 1 inch pieces)
• 2 zucchini, cubed (about 1 inch pieces)
• 2 yellow squash, cubed (about 1 inch pieces)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 4 cups vegetable broth (or chicken broth for a richer flavor)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• Fresh basil leaves, for garnish
• Optional: A swirl of heavy cream or a dollop of pesto for serving

Instructions

1. Step 1: Prepare the vegetables by chopping the onion, mincing the garlic, seeding and chopping the bell peppers, peeling (optional) and cubing the eggplant, and cubing the zucchini and yellow squash.
2. Step 2: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and cook until translucent, about 5-7 minutes. Add the garlic and cook until fragrant, about 1 minute. Then add the bell peppers and cook until slightly softened, about 5 minutes.
3. Step 3: Add the eggplant, zucchini, and yellow squash to the pot and stir to combine. Pour in the crushed tomatoes, tomato sauce, and broth. Stir in oregano, basil, thyme, and red pepper flakes if using. Season with salt and pepper to taste.
4. Step 4: Bring the soup to a simmer. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, until the vegetables are tender.
5. Step 5: Check the tenderness of the vegetables and adjust seasoning as needed. For a smoother texture, partially or fully puree the soup using an immersion blender if desired.
6. Step 6: Ladle the soup into bowls and garnish with fresh basil leaves. Add a swirl of heavy cream or a dollop of pesto if you like. Serve hot and enjoy.

Tips & Variations

• To deepen the flavor, sauté the vegetables a bit longer for caramelization before adding liquids.
• Use chicken broth for a richer, less vegetal flavor, or stick with vegetable broth to keep it vegan.
• Add a splash of balsamic vinegar at the end to brighten the soup.
• For a heartier meal, serve with crusty bread or a sprinkle of grated Parmesan.
• Feel free to mix in other seasonal vegetables like carrots or green beans.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use vegetable broth and skip any cream or Parmesan garnish to keep it vegan.

Is it necessary to peel the eggplant?

Peeling is optional. The skin can add texture and nutrients, but peeling gives a smoother, less bitter result.

Ratatouille Soup Recipe

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★★★★★

4.8 from 127 reviews

• Author: Sophie
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Ratatouille Soup recipe is a comforting and flavorful vegetable soup inspired by the beloved film Ratatouille. It combines sautéed fresh vegetables like eggplant, zucchini, and bell peppers with fragrant herbs and rich tomato bases to create a hearty, rustic dish that can be served as a warming starter or a light main course. The soup simmers until all the flavors meld beautifully and the vegetables are tender, with an optional puree step to adjust the texture. Garnished with fresh basil and optional cream or pesto, it’s a colorful and nutritious meal that captures the spirit of classic French Provençal cooking.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 tablespoons olive oil, extra virgin
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 large eggplant, peeled and cubed (about 1 inch pieces)
• 2 zucchini, cubed (about 1 inch pieces)
• 2 yellow squash, cubed (about 1 inch pieces)

Liquids and Canned Goods

• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 4 cups vegetable broth (or chicken broth for a richer flavor)

Herbs and Seasonings

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper to taste

Garnishes and Optional

• Fresh basil leaves, for garnish
• Optional: A swirl of heavy cream or a dollop of pesto for serving

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Instructions

1. Prepare the Vegetables: Chop the onion, mince the garlic, seed and chop the bell peppers, peel (optional) and cube the eggplant, and cube the zucchini and yellow squash to approximately 1-inch pieces.
2. Sauté Aromatics: In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 to 7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Add the chopped red and yellow bell peppers and sauté for about 5 minutes until slightly softened.
3. Add Remaining Vegetables and Simmer: Add the cubed eggplant, zucchini, and yellow squash to the pot, stirring to combine thoroughly. Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir in the dried oregano, dried basil, dried thyme, and red pepper flakes if using. Season with salt and freshly ground black pepper to taste.
4. Simmer: Bring the soup to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 30 minutes, up to 1 hour, or until all the vegetables have become tender and the flavors have melded.
5. Adjust Texture and Flavor: After simmering, check the tenderness of the vegetables. Adjust the seasoning with additional salt and pepper if needed. For a smoother texture, optionally use an immersion blender to partially or fully puree the soup according to your preference.
6. Serve: Ladle the hot soup into bowls. Garnish with fresh basil leaves. Optionally, add a swirl of heavy cream or a dollop of pesto for extra richness and flavor. Serve immediately and enjoy.

Notes

• Peeling the eggplant is optional; peeling helps reduce any bitterness.
• The red pepper flakes add a hint of heat but can be omitted for a milder soup.
• Use vegetable broth to keep the soup vegetarian; substitute chicken broth for a richer taste.
• Adjust the soup’s thickness by pureeing more or less with an immersion blender.
• Garnishes like cream or pesto add richness but are optional for a lighter version.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: French

Keywords: Ratatouille Soup, French Soup, Vegetable Soup, Healthy Soup, Vegetarian Soup, Ratatouille Recipe, Comfort Food