Ratatouille Soup takes the classic French Provençal dish and transforms it into a hearty, comforting soup loaded with fresh vegetables and robust Mediterranean flavors. This dish celebrates the harvest with eggplant, zucchini, tomatoes, bell peppers, and herbs all simmered in a rich broth. Unlike traditional ratatouille, which is often served as a stew or side, this soup offers a warm, spoonable version perfect for cozy dinners, light lunches, or as a vegetarian main course. It’s healthy, gluten-free, and easily adaptable for meal prep or freezing. Whether you’re craving garden vegetables or seeking a nourishing bowl of comfort, Ratatouille Soup delivers bold flavor in every bite.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium eggplant, peeled and diced
- 1 large zucchini, diced
- 1 large yellow squash, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Optional: 1/4 teaspoon crushed red pepper flakes
- Fresh parsley or basil, for garnish
Preparation
Step 1: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions and sauté until soft and translucent, about 4 minutes.
Step 2: Stir in the garlic and cook for 1 more minute until fragrant.
Step 3: Add the diced eggplant and cook for 5–6 minutes, stirring occasionally, until slightly softened.
Step 4: Add the zucchini, yellow squash, and bell peppers. Cook for another 5 minutes to lightly caramelize the vegetables.
Step 5: Stir in the tomato paste and canned tomatoes with their juice. Mix until everything is well combined.
Step 6: Pour in the vegetable broth and add dried thyme, basil, oregano, and red pepper flakes if using. Bring to a boil.
Step 7: Reduce heat, cover, and let the soup simmer for 20–25 minutes until all vegetables are tender and the flavors are well melded.
Step 8: Taste and adjust salt and pepper as needed. Garnish with fresh parsley or basil before serving.
Variation
- Add white beans or chickpeas for extra protein and texture
- Blend half the soup for a creamy-meets-chunky consistency
- Use fire-roasted tomatoes for a smoky depth
- Add cooked pasta or rice for a more filling meal
- Toss in spinach or kale during the last 5 minutes for added greens
- For a ratatouille stew version, reduce broth by half
Cooking Note
To avoid soggy vegetables, cut them into uniform pieces and avoid overcooking. Eggplant absorbs oil quickly, so sauté it first before adding the other vegetables. If your tomatoes are overly acidic, add a pinch of sugar to balance the flavor. This soup thickens slightly as it cools, making it ideal for leftovers. Use homemade broth for the best flavor, or a high-quality store-bought brand.
Serving Suggestions
Ratatouille Soup is perfect served with crusty French bread, a drizzle of olive oil, and a sprinkle of Parmesan or nutritional yeast for a dairy-free topping. It also pairs well with a side of couscous, herbed rice, or even grilled cheese sandwiches for a cozy twist. For entertaining, serve it in small bowls with fresh basil and a swirl of pesto as a beautiful starter.
Tips
- Use seasonal vegetables for peak flavor and freshness
- Don’t skip the tomato paste; it adds richness and body
- Fresh herbs can be added at the end for brightness
- Let the soup rest 10 minutes before serving to enhance flavor
- Freeze in batches for up to 3 months, great for meal prep
- Add a splash of balsamic vinegar before serving for depth
Prep Time / Cooking Time / Total Time
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Nutritional Information
Calories: 160 per serving
Protein: 4g
Sodium: 640mg
FAQs
Can I make Ratatouille Soup in a slow cooker?
- Yes. Add all ingredients except herbs to the slow cooker and cook on low for 6–7 hours. Stir in fresh herbs at the end.
Is this soup freezer-friendly?
- Absolutely. Let it cool completely, portion into containers, and freeze for up to 3 months.
Do I need to peel the eggplant?
- Peeling is optional. If you prefer a more tender texture and less bitterness, peeling is recommended.
Can I make it spicy?
- Yes. Add red pepper flakes or a splash of hot sauce to your taste.
How long will it last in the fridge?
- Stored in an airtight container, it will last up to 5 days in the refrigerator.
Conclusion
Ratatouille Soup is a vibrant and wholesome way to enjoy the classic French flavors of a Provençal vegetable medley. With its silky broth, tender vegetables, and aromatic herbs, this soup offers comfort and nourishment in every spoonful. Whether served as a light main or an elegant starter, it’s a versatile recipe that fits every season and occasion. Best of all, it’s simple to make, easy to store, and endlessly customizable to suit your kitchen and cravings.