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A close-up shot of a white bowl filled with homemade Ratatouille Soup. You can see chunks of tender eggplant, zucchini, and red peppers in the rich tomato broth, garnished with a basil leaf.
FL Recipes

Ratatouille Soup: A Comforting Taste of Provence

This Ratatouille Soup recipe transforms the classic French stew into a comforting, deeply flavorful meal. Packed with eggplant, zucchini, and bell peppers, it's a healthy, easy-to-make vegetable soup perfect for any season. A guaranteed family favorite!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: French, Mediterranean
Calories: 155
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tbsp olive oil divided
  • 1 medium eggplant cut into 1/2-inch cubes
  • 2 medium zucchini cut into 1/2-inch cubes
  • 1 red bell pepper seeded and diced
  • 1 yellow bell pepper seeded and diced
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 can (28 oz) crushed tomatoes
  • 2 Roma tomatoes diced
  • 4 cups vegetable broth
  • 2 tsp Herbes de Provence
  • 1/2 cup fresh basil chopped
  • 1 tsp salt or to taste, plus more for eggplant
  • 1/2 tsp black pepper freshly ground, or to taste

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Cutting Board
  • 1 Chef's Knife

Method
 

  1. Place diced eggplant in a colander, sprinkle with salt, and let sit for 20-30 minutes to draw out moisture. Rinse well and pat completely dry.
  2. In a large Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add eggplant and cook until golden. Remove and set aside. Add zucchini and bell peppers, cook until tender-crisp, then remove and set aside.
  3. Reduce heat to medium, add remaining 1 tbsp olive oil. Cook onion until soft (5-7 minutes). Add garlic and Herbes de Provence and cook for 1 more minute until fragrant.
  4. Stir in crushed tomatoes, diced Roma tomatoes, and vegetable broth. Bring all the cooked vegetables back into the pot. Bring to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes.
  5. Remove from heat and stir in the fresh basil. Season with salt and pepper to taste. Serve hot.

Nutrition

Calories: 155kcalProtein: 5gFat: 5gFiber: 8g

Notes

Tip 1: For a deeper flavor, add a bay leaf to the soup while it simmers and remove it before serving.
Tip 2: Don't skip salting the eggplant! It's a crucial step for achieving a creamy texture and avoiding bitterness.
Tip 3: The soup's flavor deepens as it sits, making it an excellent dish to prepare a day in advance.
Keyword healthy soup,Ratatouille Soup,vegetable soup

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