Ratatouille Soup

Ratatouille Soup is a vibrant, hearty, and comforting dish inspired by the traditional French ratatouille. It’s packed with a variety of fresh vegetables, simmered together in a savory tomato-based broth. This soup is light yet filling, with layers of flavor from garlic, herbs, and perfectly roasted vegetables. Whether you’re looking for a healthy meal or a cozy, plant-based option, this ratatouille soup is perfect for any occasion.

Why You’ll Love This Recipe

• Packed with Vegetables – Loaded with fresh zucchini, eggplant, bell peppers, tomatoes, and more, this soup is both nutritious and delicious.
• Flavorful & Aromatic – The combination of garlic, herbs, and roasted vegetables creates a savory, aromatic broth that’s bursting with flavor.
• Light yet Satisfying – This soup is light enough for a starter or lunch but hearty enough to be a complete meal.
• Vegan & Gluten-Free – A great option for plant-based, gluten-free diets.
• Simple & Easy – Made with straightforward ingredients and easy steps, this soup is a simple way to enjoy a comforting meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil (for sautéing)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 1 bell pepper (red, yellow, or orange), chopped
• 1 large tomato, diced (or 1 can of diced tomatoes)
• 4 cups vegetable broth (low-sodium recommended)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• 1 tablespoon fresh basil, chopped (for garnish)
• 1 tablespoon fresh parsley, chopped (for garnish)
• Optional: Crusty bread for serving

Directions

1. Sauté the Vegetables – In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant.

2. Add the Vegetables – Stir in the diced eggplant, zucchini, and bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.

3. Add Tomatoes & Broth – Add the diced tomatoes (or canned tomatoes) and tomato paste to the pot. Stir to combine, then pour in the vegetable broth. Add the thyme, oregano, bay leaf, salt, and pepper.

4. Simmer – Bring the soup to a boil, then reduce the heat to low. Let the soup simmer uncovered for 20-25 minutes, or until all the vegetables are tender and the flavors have melded together.

5. Finish the Soup – Taste and adjust the seasoning if needed, adding more salt, pepper, or herbs as desired. Remove the bay leaf from the soup before serving.

6. Serve – Ladle the soup into bowls and garnish with fresh basil and parsley. Serve with a slice of crusty bread or a side salad if desired.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Add Beans – For a protein boost, add a can of white beans or chickpeas to the soup.
• Spicy Version – Add a pinch of red pepper flakes or a chopped jalapeño for some heat.
• Roast the Vegetables – For extra depth of flavor, roast the eggplant, zucchini, and bell pepper in the oven before adding them to the soup.
• Add Grains – Stir in some cooked quinoa, rice, or farro to make the soup more hearty.
• Herb Variations – Swap fresh basil for fresh thyme or rosemary for a different herbaceous note.

Storage/Reheating

• Storage: Store leftover ratatouille soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the soup in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
• Reheating: Reheat the soup on the stovetop over medium heat, adding a little extra vegetable broth or water if needed.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors continue to develop. You can make it a day ahead and store it in the fridge.

Can I use frozen vegetables?

While fresh vegetables provide the best flavor and texture, you can use frozen vegetables in a pinch. Just make sure they are thawed and well-drained before adding them to the soup.

How do I make this soup thicker?

If you prefer a thicker soup, you can purée a portion of the soup using an immersion blender or regular blender. Alternatively, add more tomato paste or a few tablespoons of cooked rice to thicken it.

What can I serve with this soup?

This soup pairs well with a simple green salad, crusty bread, or a side of roasted vegetables.

Can I add meat to the soup?

Yes, you can add cooked ground meat (like chicken, turkey, or sausage) for a heartier version, but this recipe is designed to be a delicious, plant-based meal.

How do I adjust the seasoning?

Taste the soup as it simmers and add more salt, pepper, or herbs to suit your preference. A squeeze of fresh lemon juice at the end can also help brighten the flavors.

Conclusion

Ratatouille Soup is a perfect dish for anyone looking to enjoy a flavorful, hearty, and healthy meal. Full of fresh vegetables and savory seasonings, this soup is ideal for a light lunch or a comforting dinner. Its simplicity, depth of flavor, and versatility make it a great addition to your weekly meal rotation. Enjoy the taste of Mediterranean-inspired comfort food in every spoonful!

Ratatouille Soup

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings
• Category: 4-6 servings
• Method: Stovetop
• Cuisine: French, Mediterranean-inspired
• Diet: Gluten Free

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Description

Ratatouille Soup is a flavorful, hearty, and vegan-friendly dish inspired by the classic French ratatouille. Packed with fresh vegetables like zucchini, eggplant, and bell peppers, this savory tomato-based soup is simple to prepare and full of aromatic herbs. Perfect for a healthy lunch or a comforting dinner, this soup is light yet satisfying, and ideal for plant-based diets.

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Ingredients

• 1 tablespoon olive oil (for sautéing)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 1 bell pepper (red, yellow, or orange), chopped
• 1 large tomato, diced (or 1 can of diced tomatoes)
• 4 cups vegetable broth (low-sodium recommended)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• 1 tablespoon fresh basil, chopped (for garnish)
• 1 tablespoon fresh parsley, chopped (for garnish)
• Optional: Crusty bread for serving

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Instructions

1. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
2. Add the Vegetables: Stir in the diced eggplant, zucchini, and bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
3. Add Tomatoes & Broth: Add the diced tomatoes (or canned tomatoes) and tomato paste to the pot. Stir to combine, then pour in the vegetable broth. Add the thyme, oregano, bay leaf, salt, and pepper.
4. Simmer: Bring the soup to a boil, then reduce the heat to low. Let the soup simmer uncovered for 20-25 minutes, or until all the vegetables are tender and the flavors have melded together.
5. Finish the Soup: Taste and adjust the seasoning if needed, adding more salt, pepper, or herbs as desired. Remove the bay leaf from the soup before serving.
6. Serve: Ladle the soup into bowls and garnish with fresh basil and parsley. Serve with a slice of crusty bread or a side salad if desired.

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Notes

• Add Beans: For a protein boost, add a can of white beans or chickpeas to the soup.
• Spicy Version: Add a pinch of red pepper flakes or a chopped jalapeño for some heat.
• Roast the Vegetables: For extra depth of flavor, roast the eggplant, zucchini, and bell pepper in the oven before adding them to the soup.
• Add Grains: Stir in some cooked quinoa, rice, or farro to make the soup more hearty.
• Herb Variations: Swap fresh basil for fresh thyme or rosemary for a different herbaceous note.