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
Scale
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
