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–+ servings
Ratatouille Soup

Comforting Ratatouille Soup for Cozy Nights In

A vibrant Ratatouille Soup that embodies the spirit of French cuisine, packed with fresh vegetables for a comforting experience.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Soup
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 tablespoons Olive Oil Can substitute with avocado oil
  • 1 medium Onion Use shallots for milder flavor
  • 2 cloves Garlic Fresh is preferred
For the Veggies
  • 1 medium Red Bell Pepper Yellow or green peppers can be used
  • 1 medium Yellow Bell Pepper Interchangeable with red bell pepper
  • 2 medium Zucchini Can substitute with yellow squash
  • 1 medium Eggplant Consider using portobello mushrooms as a vegan alternative
For the Soup
  • 1 can Crushed Tomatoes Fresh tomatoes can be used in peak season
  • 1 can Tomato Sauce Canned equivalents work equally well
  • 4 cups Vegetable Broth Homemade is best but store-bought works
For Flavorful Finishing Touches
  • 1 teaspoon Dried Oregano Replace with Italian seasoning for variety
  • 1 teaspoon Dried Basil Use fresh basil for a brighter taste
  • 1 teaspoon Dried Thyme Can be replaced with fresh thyme
  • Red Pepper Flakes Optional for heat
  • Salt Adjust to personal taste
  • Black Pepper Adjust to personal taste
For Garnishing and Serving
  • 1 bunch Fresh Basil Leaves Can substitute with parsley
  • 1 loaf Crusty Bread Optional but recommended for hearty enjoyment

Equipment

  • Large Pot

Method
 

Step‑by‑Step Instructions for Ratatouille Soup
  1. Chop one onion and mince two cloves of garlic. Cut one red and one yellow bell pepper into chunks, slice two zucchinis and one eggplant.
  2. Heat three tablespoons of olive oil in a pot over medium heat, sauté onion until soft, add garlic, then bell peppers and cook for 5 minutes. Add zucchini and eggplant, cook for 5-7 minutes.
  3. Add crushed tomatoes, tomato sauce, vegetable broth, oregano, basil, thyme, red pepper flakes, salt, and pepper. Bring to a simmer and cook for 30-60 minutes.
  4. Taste and adjust seasoning. Optionally blend for a smoother texture or serve chunky. Garnish with fresh basil leaves and serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 800mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 2000IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

This soup is great for meal prep. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

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