Ratatouille Soup Recipe
This ratatouille soup recipe is a hearty and flavorful dish inspired by classic French cuisine. Packed with vibrant vegetables, aromatic herbs, and a savory broth, it’s perfect for a comforting lunch or dinner. Whether served warm or chilled, it’s a delicious way to enjoy a nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Simmering
- Cuisine: French, Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 zucchinis, diced
- 1 eggplant, diced
- 2 bell peppers (any color), diced
- 4 ripe tomatoes, chopped (or 1 can of crushed tomatoes)
- 4 cups vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Optional toppings: fresh basil, grated Parmesan, or a drizzle of olive oil
Instructions
- Prepare the vegetables: Wash, dice, and set aside all the vegetables.
- Sauté: Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté until softened.
- Cook vegetables: Add the zucchini, eggplant, and bell peppers. Sauté for 5–7 minutes.
- Simmer: Stir in tomatoes, vegetable stock, thyme, and basil. Bring to a boil, then reduce heat to low and simmer for 25–30 minutes.
- Blend (optional): Use an immersion blender for a smooth soup or leave it chunky for a rustic texture.
- Serve: Ladle into bowls and garnish with your choice of toppings.
Notes
- Use fresh, in-season vegetables for the best flavor.
- For a chilled version, allow the soup to cool completely and serve with a dollop of yogurt.
- Adjust seasonings to your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Ratatouille Soup Recipe