Ratatouille Soup

Ratatouille Soup is a warm and comforting dish inspired by the classic French recipe, bringing delightful vegetable flavors into a hearty bowl. Perfect for family dinners or a light lunch, it's a vegan meal that everyone can enjoy.

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Course: Main Course, Soup

Cuisine: French, Mediterranean

Keyword: Easy Soup, healthy recipe, Ratatouille Soup, Vegan Soup, Vegetable Soup

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Calories: 180kcal

Ingredients

Vegetables

1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 medium zucchini, chopped
1 medium eggplant, chopped

Liquids

1 can crushed tomatoes (28 ounce)
1 can tomato sauce (15 ounce)
4 cups vegetable broth

Seasonings

2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon red pepper flakes (optional)
to taste Salt and black pepper

Garnish & Serving

Fresh basil leaves for garnish
Optional Crusty bread, for serving

Instructions

Preparation

Chop the onion and garlic. Cut the bell peppers, zucchini, and eggplant into bite-sized pieces.

Sauté Aromatics and Vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook until soft, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the chopped bell peppers and cook for about 5 minutes.
Lastly, add the zucchini and eggplant, cooking for another 5-7 minutes until softened.

Simmer the Soup

Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir to combine.
Sprinkle in the dried oregano, basil, thyme, and red pepper flakes if using. Season with salt and pepper.
Bring the soup to a simmer, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, up to an hour, stirring occasionally.

Adjust and Serve

Taste the soup and adjust the seasoning as needed.
For a smoother texture, blend a portion of the soup with an immersion blender.
Ladle the soup into bowls, garnish with fresh basil leaves, and serve with crusty bread if desired.

Notes

If you have leftovers, store them in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. Reheat on the stove over medium heat until hot.

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