Imagine all the vibrant flavors of classic French ratatouille, transformed into a cozy, spoonable comfort food: that’s the beauty of Ratatouille Soup. Packed with tender vegetables in a fragrant tomato-herb broth, every bowl offers a medley of colors, textures, and sun-kissed flavors that make it just as suitable for a casual weeknight as for impressing guests. Whether you prefer it chunky and rustic or gently blended for a velvety finish, this Ratatouille Soup is a celebration of fresh produce and Provençal charm.
Ingredients You’ll Need
The simplicity of this Ratatouille Soup lies in its honest ingredients, with each one playing a starring role in the spectrum of taste, color, and texture. When you gather these staples, you’re already halfway to a gorgeous pot of French-inspired soup!
- Olive oil: The base for sautéing vegetables and infusing Mediterranean richness.
- Onion: Brings gentle sweetness and aromatic depth to the entire soup.
- Garlic: Essential for that irresistible savory kick—don’t skip it!
- Eggplant: Adds silkiness and body, melting right into the soup.
- Zucchini: Offers tender bites and a fresh, mild flavor.
- Yellow squash: Brings color and subtle sweetness that brightens the bowl.
- Red bell pepper: For bold color and a lovely, sweet crunch.
- Yellow bell pepper: Milder and sweeter, it rounds out the pepper flavor beautifully.
- Canned diced tomatoes: The base of the broth—use one with good, robust flavor.
- Vegetable broth: Lends body and warmth, letting the veggies shine.
- Dried thyme: A classic French herb that ties the flavors together.
- Dried oregano: Adds an earthy, savory note that plays perfectly with tomatoes.
- Red pepper flakes (optional): A pinch brings gentle heat if you like things zippy.
- Salt and black pepper: Essential for seasoning every layer of flavor.
- Tomato paste: Brings concentrated richness and color to the broth.
- Fresh basil: Chopped and stirred in at the end for summery aroma (plus more for garnish!).
How to Make Ratatouille Soup
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large, sturdy pot over medium heat. Once shimmering, toss in the chopped onion and let it gently soften for about five minutes. Stir often, enjoying how your kitchen fills with that sweet, oniony aroma. Add the garlic and cook just until fragrant—about one minute—to avoid burning it and to lay down the soup’s flavorful foundation.
Step 2: Add the Vegetables
Next, pile in your diced eggplant, zucchini, yellow squash, and both bell peppers. Don’t worry if your pot seems crowded; the veggies will soon soften and settle. Stir often and let these beauties cook for 8 to 10 minutes. You want them starting to soften but still holding their shape, absorbing all that seasoned olive oil.
Step 3: Incorporate Tomato Paste and Herbs
Now, make space in the center of the pot and stir in the tomato paste. Let it cook for about two minutes, stirring so it doesn’t stick. This step helps deepen the soup’s color and draws out the tomato paste’s sweet, caramelized notes. Sprinkle in the thyme, oregano, red pepper flakes (if you’re using them), and a little salt and pepper. Your kitchen will officially smell like the South of France!
Step 4: Simmer with Tomatoes and Broth
Pour in the diced tomatoes (with all their juices) and the vegetable broth. Give the contents a hearty stir to combine everything. Turn up the heat and bring the soup to a boil, then reduce to a gentle simmer. Cover the pot and let everything bubble away for 20 to 25 minutes, until the vegetables are meltingly tender and the broth is brimming with flavor.
Step 5: Finish with Fresh Basil and Adjust Texture
Stir in the chopped fresh basil at the very end so it keeps its green color and bright aroma. Taste and adjust with extra salt and black pepper if needed. For a chunky, rustic Ratatouille Soup, leave it as is. If you prefer it smoother, use an immersion blender to blend just a bit, or all the way, for a creamy finish.
How to Serve Ratatouille Soup
Garnishes
Give your bowl of Ratatouille Soup the finishing touch it deserves! Scatter a little extra fresh basil on top, swirl in a drizzle of good olive oil, or shower it with a sprinkle of grated Parmesan if you don’t need it vegan. Even a crack of pepper or a few chili flakes can make the flavors sing.
Side Dishes
This soup shines all on its own, but serves beautifully with a hunk of crusty bread or a warm baguette for dipping. For a heartier meal, pair with a green salad dressed in sharp vinaigrette, or a scoop of cooked quinoa for protein.
Creative Ways to Present
Get a little playful: try serving Ratatouille Soup in small mugs for a French-inspired appetizer, or ladle it over polenta or rice bowls for an unconventional twist. Swirl in cashew cream or pesto, or top with fried chickpeas for crunch!
Make Ahead and Storage
Storing Leftovers
Leftover Ratatouille Soup tastes even better as the flavors deepen overnight. Let it cool completely, then store it in airtight containers in the fridge for up to four days. It’s a lifesaver for quick, nourishing lunches!
Freezing
This soup freezes beautifully. Portion cooled soup into freezer-safe containers or zip-top bags, leaving a little space for expansion. It’ll keep in the freezer for up to three months—just thaw in the fridge overnight before reheating.
Reheating
To reheat, simply pour the soup into a pot and warm gently over medium heat, stirring occasionally. If it’s thickened a bit, add a splash of water or broth. Microwaving individual bowls works great too—cover to avoid splatters and stir halfway through.
FAQs
Can I make Ratatouille Soup without eggplant?
Absolutely! While eggplant adds richness, you can simply increase the amount of zucchini and squash, or substitute with mushrooms for a similar depth of flavor.
Is Ratatouille Soup spicy?
The soup as written has just a hint of heat from optional red pepper flakes. If you’re sensitive to spice, leave them out—or, if you love a kick, add a bit extra!
Can I use fresh tomatoes instead of canned?
Yes, when tomatoes are at their peak, fresh will taste amazing. Use about 2 cups of diced ripe tomatoes and simmer a little longer to concentrate their flavor.
How can I make Ratatouille Soup more filling?
Try adding cooked white beans, chickpeas, or quinoa—these will turn it into a heartier meal and keep it vegan and gluten-free.
Does this soup work for meal prep?
Definitely! Ratatouille Soup keeps and reheats well, making it perfect for prepping a few days’ worth of lunches or dinners ahead of time.
Final Thoughts
If you’re craving something wholesome, colorful, and bursting with French inspiration, Ratatouille Soup won’t disappoint. Give it a try—you’ll find it’s not just easy, but incredibly satisfying, too. Happy cooking!
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Ratatouille Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegan, Gluten-Free
Description
This Ratatouille Soup recipe is a delightful twist on the classic French dish, combining all the flavors of traditional ratatouille in a comforting soup form. Packed with a variety of fresh vegetables and aromatic herbs, this vegan and gluten-free soup is perfect for a cozy meal any time of the year.
Ingredients
Vegetable Base:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 medium eggplant, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
Additional Ingredients:
- 1 can (14.5 oz) diced tomatoes with juices
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons tomato paste
- 1/4 cup chopped fresh basil, plus more for garnish
Instructions
- Prepare the Vegetable Base: Heat olive oil in a large pot over medium heat. Sauté onion for 5 minutes, then add garlic and cook for 1 minute. Add eggplant, zucchini, yellow squash, and bell peppers. Cook for 8-10 minutes.
- Cook the Soup: Stir in tomato paste and cook for 2 minutes. Add diced tomatoes, vegetable broth, thyme, oregano, and red pepper flakes. Bring to a boil, then simmer for 20-25 minutes.
- Finish and Serve: Stir in basil, season with salt and pepper. Use an immersion blender for a smoother texture if desired. Garnish with basil and serve hot.
Notes
- This soup is naturally vegan and gluten-free.
- For added richness, drizzle with olive oil or top with grated Parmesan (if not vegan).
- Leftovers can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 170
- Sugar: 9g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
