Description
This hearty Ratatouille Soup recipe brings together the classic French vegetable medley in a warm, comforting bowl of goodness. Packed with eggplant, zucchini, peppers, and tomatoes, it’s a healthy, vegetarian dish perfect for chilly days.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 medium zucchini, chopped
- 1 eggplant, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
- Optional: Crusty bread, for serving
Instructions
1. Chop the onion, garlic, bell peppers, zucchini, and eggplant. Make sure the pieces are roughly the same size for even cooking.
2. (Optional) Salt the chopped eggplant and let sit for 30 minutes to reduce bitterness. Rinse and pat dry before cooking.
3. Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 5-7 minutes until softened. Add garlic and sauté for 1 more minute.
4. Add red and yellow bell peppers. Cook for 5 minutes, stirring occasionally.
5. Add zucchini and eggplant. Cook for another 5-7 minutes, stirring occasionally until they start to soften.
6. Add crushed tomatoes, tomato sauce, and vegetable broth. Stir to combine.
7. Add oregano, basil, thyme, and optional red pepper flakes. Season with salt and pepper to taste.
8. Bring to a simmer, reduce heat to low, cover, and cook for 30-60 minutes, stirring occasionally.
9. Taste the soup and adjust seasoning as needed.
10. (Optional) Blend a portion of the soup with an immersion blender for a creamier texture.
11. Ladle into bowls, garnish with fresh basil, and serve with crusty bread if desired.
Notes
To reduce bitterness, you can salt and rinse the eggplant before cooking.
If you like a spicy kick, don’t skip the red pepper flakes—or add more!
For a smoother consistency, blend part or all of the soup using an immersion or regular blender.
This soup stores well in the fridge for up to 5 days and freezes beautifully for up to 3 months.
Serve with crusty bread or a sprinkle of grated Parmesan for added richness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg