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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
