Description
This vibrant Ratatouille Soup is a comforting and flavorful French-inspired dish packed with tender vegetables simmered in a savory tomato broth. Perfect as a light main course or starter, this vegan and gluten-free recipe brings the essence of traditional ratatouille into a cozy, satisfying soup form. It’s easy to make on the stovetop and can be customized with fresh herbs or a sprinkle of Parmesan for extra richness.
Ingredients
Scale
Vegetables
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium eggplant, peeled and diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can (14.5 oz) diced tomatoes with juice
- 1/4 cup chopped fresh basil (plus more for garnish)
Liquids & Broth
- 2 tbsp olive oil
- 4 cups vegetable broth
Spices & Seasonings
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Heat the Oil and Sauté Onions: In a large pot or Dutch oven, warm 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to become fragrant but not browned.
- Cook the Vegetables: Add the diced eggplant, zucchini, yellow squash, and both red and yellow bell peppers to the pot. Stir occasionally as you cook them for 8 to 10 minutes until the vegetables begin to soften but still hold their shape.
- Add Tomatoes and Broth: Pour in the canned diced tomatoes with their juice and the 4 cups of vegetable broth. Season the soup with 1 teaspoon dried thyme, 1 teaspoon dried oregano, optional 1/4 teaspoon crushed red pepper flakes, and salt and black pepper to taste. Stir well to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 20 to 25 minutes, or until all the vegetables are tender and the flavors meld beautifully.
- Finish with Fresh Basil: Stir in the chopped fresh basil just before serving to infuse the soup with bright, herbal notes. Garnish with additional basil leaves as desired for presentation and extra flavor.
Notes
- To add extra richness, stir in a spoonful of pesto or sprinkle some Parmesan cheese just before serving.
- This soup freezes very well; its flavors develop even more after a day, making it perfect for meal prep.
- Adjust crushed red pepper flakes based on your preferred spice level or omit entirely for a milder soup.
- Use fresh herbs if available, substituting dried thyme and oregano for even brighter flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 140
- Sugar: 8g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
