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This soup shines with fresh vegetables. Here are the main ones you need: - 1 medium eggplant, diced - 2 medium zucchinis, diced - 1 bell pepper (any color), diced - 1 large onion, chopped - 3 cloves garlic, minced - 4 medium tomatoes, chopped (or 1 can diced tomatoes) These veggies bring color and taste. The eggplant adds a soft texture. Zucchini gives a light crunch. The bell pepper and tomatoes add sweetness. Onions and garlic create a strong base for flavor. Herbs and seasonings make this soup special. Use these: - 1 teaspoon dried basil - 1 teaspoon dried oregano - ½ teaspoon thyme - Salt and pepper to taste Basil gives a nice green note. Oregano adds warmth. Thyme brings a hint of earthiness. Salt and pepper balance the flavors. A few more items round out your soup: - 4 cups vegetable broth - 2 tablespoons olive oil - Fresh basil leaves for garnish Vegetable broth forms the soup's heart. Olive oil helps cook the veggies and adds richness. Fresh basil leaves make a lovely garnish. They add a fresh burst of flavor when you serve the soup. These ingredients together create a delicious, comforting bowl of Ratatouille Soup. Enjoy making it! {{ingredient_image_1}} Start by gathering your fresh vegetables. You will need: - 1 medium eggplant, diced - 2 medium zucchinis, diced - 1 bell pepper, diced - 1 large onion, chopped - 3 cloves garlic, minced - 4 medium tomatoes, chopped Dice the eggplant, zucchinis, and bell pepper. Chop the onion and garlic. If you use fresh tomatoes, chop them too. This step is key. Fresh veggies give the soup its bright flavor. Next, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion. Sauté for about 5 minutes until it turns translucent. This adds sweetness. Then, add the minced garlic and sauté for another minute. You want the garlic to smell good but not burn. Now, toss in the diced eggplant. Cook it for about 5 minutes. Stir it occasionally so it doesn’t stick. After that, add the zucchini, bell pepper, and chopped tomatoes. Stir it all together and let it cook for another 5 minutes. This lets the flavors mix well. Pour in 4 cups of vegetable broth. Add 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and ½ teaspoon of thyme. Don’t forget to add salt and pepper to taste. Bring the mixture to a boil. This step builds the base of your soup. Once it boils, lower the heat. Let the soup simmer for 20-25 minutes. This makes all the vegetables tender. The longer it simmers, the better the flavor becomes. Stir occasionally to keep everything well blended. If you want a smooth texture, blend the soup. Use an immersion blender for ease. Blend until you reach your desired consistency. If you use a standard blender, do this in batches. Be careful with hot liquids! Ladle the soup into bowls. For a fresh touch, garnish with basil leaves. This adds a pop of color and a hint of flavor. Enjoy your delicious Ratatouille Soup! To get the best flavor in your Ratatouille Soup, choose fresh vegetables. Look for bright colors and firm textures. I like to use ripe tomatoes for their natural sweetness. Fresh herbs are key, too. Basil, oregano, and thyme bring out the taste of the veggies. Don’t skip the garlic; it adds depth and warmth. Sauté the onion and garlic until they are soft. This step builds a strong flavor base for your soup. Texture matters in this soup. I prefer a chunky style, so I don’t blend it fully. If you like smooth soup, use an immersion blender. Blend until you reach your desired consistency. Cooking the eggplant until soft helps it melt into the soup. Make sure to cut all vegetables into similar sizes. This way, they cook evenly. If you want a bit of crunch, add zucchini later in the cooking process. Serve your Ratatouille Soup hot. Ladle it into bowls and top with fresh basil leaves. A drizzle of extra virgin olive oil adds richness. Pair the soup with crusty bread for dipping. You can also serve it with a simple salad. This soup tastes even better the next day, so enjoy leftovers for lunch! Pro Tips Choose Fresh Vegetables: Select firm, vibrant vegetables for the best flavor and texture. Fresh produce will enhance the overall taste of your soup. Adjust Consistency: If you prefer a chunkier soup, skip the blending step. For a creamier texture, blend until smooth or to your desired consistency. Herb Variations: Feel free to experiment with other herbs like rosemary or parsley for a different flavor profile that suits your taste. Make Ahead: This soup tastes even better the next day! Prepare it in advance and store it in the refrigerator for an easy meal later. {{image_2}} To make Ratatouille Soup heartier, I often add protein. You can use cooked chicken, shrimp, or beans. For chicken, add shredded rotisserie for easy preparation. If you prefer seafood, toss in shrimp during the last few minutes of cooking. For a plant-based option, use lentils or chickpeas. These add great texture and nutrition. If you like heat, consider adding spice. You can include a dash of red pepper flakes or a chopped jalapeño. Stir these in with the onions to let the flavors develop. For more depth, add a splash of hot sauce before serving. This gives your soup a nice kick without overpowering it. Ratatouille Soup is great for vegetarian and vegan diets. The recipe is already meat-free. Just ensure your broth is vegetable-based. To boost the flavor, add nutritional yeast for a cheesy taste. You can also top with avocado slices for creaminess. Fresh herbs like parsley or cilantro add brightness too. After enjoying your Ratatouille Soup, you may have some left. Store the soup in an airtight container. Let it cool to room temperature first. Place it in the fridge and it will stay fresh for up to three days. Label the container with the date, so you know when to eat it. If you want to save some for later, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top for expansion when it freezes. The soup can last in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. Reheating is simple. You can use a pot on the stove or the microwave. If using the stove, heat over medium heat. Stir often to make sure it warms evenly. If using the microwave, use a microwave-safe bowl. Heat in short bursts and stir in between. This helps the soup heat evenly. Enjoy your comforting bowl of Ratatouille Soup! You can use zucchini or bell peppers instead of eggplant. Both options add texture and flavor. If you want a different taste, try using mushrooms. They add a nice earthy flavor too. Yes, you can! Making it ahead of time is a great idea. The flavors blend well when stored. Just keep it in the fridge for up to three days. You can also freeze it for later use. Add more vegetables like spinach or kale for extra nutrients. You can also toss in beans for protein and fiber. A sprinkle of nutritional yeast adds vitamins and a cheesy flavor. Ratatouille comes from southern France. It started as a way to use fresh summer veggies. The soup version makes it heartier and easier to enjoy. It reflects the rustic charm of French cooking. Yes, you can use canned vegetables! They save time and still taste good. Look for low-sodium options to keep it healthy. Just drain and rinse them before adding to the soup. Ratatouille soup combines fresh veggies, herbs, and spices for a delightful dish. You learned step-by-step how to prepare, cook, and serve it perfectly. Consider adding protein or making it spicy for a twist. Proper storage ensures you enjoy leftovers later. With these tips, you can make a tasty and healthy meal anytime. Dive into your cooking adventure!

Ratatouille Soup

A hearty and flavorful vegetable soup inspired by the classic ratatouille dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine French
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 medium eggplant, diced
  • 2 medium zucchinis, diced
  • 1 whole bell pepper (any color), diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 medium tomatoes, chopped (or 1 can diced tomatoes)
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon thyme
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh basil leaves

Instructions
 

  • Prepare the Vegetables: Dice the eggplant, zucchinis, bell pepper, and chop the onion and garlic. If using fresh tomatoes, chop them as well.
  • Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
  • Cook the Eggplant: Add the diced eggplant to the pot and cook for about 5 minutes until it starts to soften. Stir occasionally to prevent sticking.
  • Add Remaining Vegetables: Add the zucchini, bell pepper, and chopped tomatoes to the pot. Stir well and let them cook together for another 5 minutes, allowing the flavors to meld.
  • Add Liquid and Seasoning: Pour in the vegetable broth and add the dried basil, oregano, thyme, along with salt and pepper, to taste. Bring the mixture to a boil.
  • Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes until all the vegetables are tender and the flavors are well combined.
  • Blend (Optional): For a smoother texture, use an immersion blender to blend the soup to your desired consistency. Alternatively, you can blend in batches using a standard blender.
  • Serve: Ladle the soup into bowls and garnish with fresh basil leaves.

Notes

For a smoother texture, blend the soup to your desired consistency.
Keyword healthy, ratatouille, soup, vegetable