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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
