Name: Ratatouille Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 3 garlic cloves, minced; 1 medium eggplant, diced; 1 zucchini, diced; 1 yellow squash, diced; 1 red bell pepper, diced; 1 (14.5 oz) can diced tomatoes; 4 cups vegetable broth; 1 teaspoon dried thyme; 1/2 teaspoon dried basil; Salt and pepper to taste; 2 tablespoons chopped fresh parsley or basil (optional, for garnish)

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If you’re longing for a bowl of vibrant color, rustic French flavor, and pure comfort, this Ratatouille Soup is destined to charm you. Let me tell you, it’s everything you love about the classic Provençal dish (eggplant! zucchini! basil!), only now it’s spoonable, soul-warming, and so easy to make on a busy weeknight. The medley of summer vegetables dances in a herby tomato broth that blooms with fragrance, while every bite tastes like a trip to a cozy countryside table. Whether you’re a soup devotee or just hunting for a healthy way to celebrate vegetables, Ratatouille Soup will quickly become your new go-to favorite.

Ingredients You’ll Need

The beauty of Ratatouille Soup is in its simplicity: a handful of honest vegetables, a sprinkle of dried herbs, and a gentle simmer bring magic to your kitchen. Each ingredient matters—bringing its own personality to the pot—so let’s celebrate every color and flavor!

Olive oil (2 tablespoons): Adds richness and helps all those vegetables become silky and flavorful.
Onion, diced (1 small): This is the sweet, aromatic backbone of the soup.
Garlic cloves, minced (3): Garlic infuses the soup with incredible rustic character.
Eggplant, diced (1 medium): Eggplant soaks up flavor and brings delightful silkiness.
Zucchini, diced (1): Its tender bite and mellow flavor are classic ratatouille.
Yellow squash, diced (1): For color and a bright, subtly sweet dimension.
Red bell pepper, diced (1): The bell pepper adds juicy sweetness and beautiful color contrast.
Diced tomatoes (1 can, 14.5 oz): Provides a tangy, saucy base and depth of flavor.
Vegetable broth (4 cups): The comforting, savory liquid that ties it all together.
Dried thyme (1 teaspoon): Gives the soup its classic French herbiness.
Dried basil (1/2 teaspoon): Lends a beautiful, peppery, fresh flavor note.
Salt and pepper: Season to your liking—essential for highlighting all other flavors.
Chopped fresh parsley or basil (2 tablespoons, optional, for garnish): A final flourish of freshness and lovely green color.

How to Make Ratatouille Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and let it cook for about 3 to 4 minutes, stirring occasionally, until it turns soft and translucent. Next, stir in the minced garlic, and cook for just a minute more—this short time wakes up the garlic’s flavor without letting it brown or burn.

Step 2: Add and Soften the Vegetables

Now toss in the diced eggplant, zucchini, yellow squash, and red bell pepper. This rainbow of veggies is what makes Ratatouille Soup so inviting! Cook these for about 6 to 8 minutes, stirring every so often so nothing sticks, until everything starts to soften and release their wonderful aromas.

Step 3: Add Tomatoes, Broth, and Herbs

Pour in the diced tomatoes (juice and all) and vegetable broth. Sprinkle in the dried thyme and dried basil, then season with salt and pepper. Give everything a good stir—already your kitchen should smell amazing!

Step 4: Simmer and Meld the Flavors

Crank up the heat to bring the soup to a gentle boil, then immediately lower it to a simmer. Let the soup bubble away uncovered for 20 to 25 minutes. During this time, all the veggies will get perfectly tender and the soup will develop that irresistible, layered flavor that defines classic Ratatouille Soup.

Step 5: Taste, Adjust, and Serve

Give the soup a careful taste and adjust the seasoning as needed with more salt or pepper. If you love a smoother texture, blend a portion of the soup using an immersion blender and stir it back in. Ladle hot Ratatouille Soup into bowls and garnish with a handful of fresh parsley or basil if you like.

How to Serve Ratatouille Soup

Garnishes

The right garnish makes every bowl extra inviting. A sprinkle of chopped fresh basil or parsley brings a pop of color and a fragrant hit of flavor. If you’re feeling fancy, try a drizzle of good olive oil or a few homemade croutons—small touches, big payoff!

Side Dishes

Pair Ratatouille Soup with a slab of toasted crusty bread—you’ll want it for dunking and mopping up the last bit of broth. For a heartier meal, serve the soup over hot cooked rice or quinoa. Even a crisp green salad with a tangy vinaigrette goes beautifully alongside, cutting through the warmth of the soup.

Creative Ways to Present

Turn the soup into a cheerful starter served in small mugs at a dinner party, or even layer it with cooked grains and a dollop of plant-based yogurt in jars for a picnic-ready meal. For a rustic touch, ladle the soup into big, shallow bowls and let guests sprinkle on their favorite herbs.

Make Ahead and Storage

Storing Leftovers

Let any extra Ratatouille Soup cool to room temperature, then store it in an airtight container in the fridge. It keeps beautifully for up to four days, and you might even find the flavors deepen and mingle more overnight.

Freezing

You can definitely freeze Ratatouille Soup! Portion it into freezer-safe containers (leave a little space for expansion) and freeze for up to three months. Let it defrost overnight in the refrigerator before reheating for best texture and flavor.

Reheating

For quick reheating, pour the soup back into a saucepan and warm gently over medium heat, stirring now and then. Individual servings can be microwaved in 1-2 minute bursts, stirring in between, until hot. Add a splash of broth or water if it’s thickened a bit in the fridge.

FAQs

Can I use other vegetables in Ratatouille Soup?

Absolutely! Feel free to swap in vegetables like mushrooms, green squash, or even carrots for variety. The essence of the soup is flexibility and celebrating whatever is fresh and in season.

Is Ratatouille Soup gluten-free and vegan?

Yes! The base recipe is naturally vegan and gluten-free. Just be sure to use certified gluten-free bread or grains if you’re serving those alongside.

Can I make Ratatouille Soup ahead of time?

Yes, and you might find it tastes even better after a day in the refrigerator as the flavors merge. Simply reheat gently before serving.

How can I thicken the soup if I want it heartier?

For a thicker Ratatouille Soup, either let it simmer uncovered a bit longer to reduce the liquid, or blend a portion of the soup and stir it back in. A handful of cooked white beans or a scoop of cooked rice can also add texture and body.

What’s the best way to achieve a creamy texture without dairy?

If you crave a creamy soup, blend about half of the mixture with an immersion blender or standard blender, then stir it back into the pot. You’ll get a silky finish while still enjoying plenty of chunky bites.

Final Thoughts

I can’t wait for you to spoon into a bowl of this cozy, colorful Ratatouille Soup! It’s a dish that’s as heartwarming as it is healthy, and it showcases how simple ingredients can come together to create something truly spectacular. Give it a try next time you crave comfort with a dash of sunshine—you may just find your new favorite soup!

Ratatouille Soup Recipe

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4.6 from 29 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

This Ratatouille Soup recipe is a hearty and flavorful dish that celebrates the vibrant flavors of the Mediterranean. Packed with a colorful array of vegetables and aromatic herbs, this vegan and gluten-free soup is perfect for a cozy night in.

Ingredients

Scale

Vegetable Mixture:

2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
1 medium eggplant, diced
1 zucchini, diced
1 yellow squash, diced
1 red bell pepper, diced
1 (14.5 oz) can diced tomatoes

Soup Base:

4 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and pepper to taste
2 tablespoons chopped fresh parsley or basil (optional, for garnish)

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Instructions

Saute Vegetables: In a large pot, heat olive oil and sauté onion until softened. Add garlic, eggplant, zucchini, yellow squash, and red bell pepper. Cook until vegetables soften.
Add Ingredients: Stir in diced tomatoes, vegetable broth, thyme, basil, salt, and pepper. Simmer for 20–25 minutes.
Adjust Seasoning: Taste the soup and adjust seasoning. Serve hot, garnished with fresh parsley or basil.