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Ratatouille Soup Recipe

Overhead shot of vibrant Ratatouille Soup in a rustic bowl.
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This ratatouille soup recipe transforms the classic Provençal vegetable stew into a comforting and flavorful soup. Packed with fresh, seasonal vegetables and herbs, it’s a healthy and delicious meal perfect for any time of year.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 eggplant, chopped
  • 2 zucchini, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Add bell peppers, eggplant, and zucchini to the pot. Cook until slightly softened, about 8-10 minutes.
  3. Stir in crushed tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
  4. Adjust seasoning to taste. Garnish with fresh parsley before serving.

Notes

For a richer flavor, roast the vegetables before adding them to the soup. Serve with crusty bread for dipping.

Find it online: https://grilldrip.com/ratatouille-soup-recipe/