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–+ servings
Ratatouille Soup

Incredibly Cozy Ratatouille Soup for Comforting Nights

This Ratatouille Soup is a delightful, comforting blend of colorful summer vegetables that brings warmth and health in every spoonful.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soups
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil for a lighter taste.
  • 1 medium Onion Yellow or red onions can be used interchangeably.
  • 3 cloves Garlic Fresh garlic is recommended.
  • 1 can (28 oz) Crushed Tomatoes Use fresh tomatoes if in season.
  • 1 cup Tomato Sauce Consider a spicy variety for added kick.
  • 4 cups Vegetable Broth Homemade is preferable.
For the Vegetables
  • 1 large Red Bell Pepper Substitute with green bell pepper for a sharper taste.
  • 1 large Yellow Bell Pepper Orange pepper can serve as a substitute.
  • 1 medium Zucchini Can be replaced with yellow squash for variety.
  • 1 medium Eggplant Portobello mushrooms work well for a different texture.
For Seasoning
  • 1 teaspoon Dried Oregano Substitute with Italian seasoning if unavailable.
  • 1 teaspoon Dried Basil Fresh basil adds a vibrant touch.
  • 1 teaspoon Dried Thyme Fresh thyme can be used—just adjust the quantity.
  • 1/4 teaspoon Red Pepper Flakes (optional) Omit if a milder soup is preferred.
  • to taste Salt and Black Pepper Adjust to taste.
For Garnish and Serving
  • 1/4 cup Fresh Basil Leaves Other herbs can be a lovely substitute.
  • 1 loaf Crusty Bread Best served warm, try garlic bread for twist.

Equipment

  • large pot

Method
 

Preparation
  1. Begin by washing and prepping your fresh vegetables.
  2. Chop the onion and mince the garlic.
  3. Dice the red and yellow bell peppers, zucchini, and eggplant into bite-sized pieces.
Sautéing
  1. In a large pot, heat olive oil over medium heat.
  2. Add the chopped onion and sauté for about 5-7 minutes until translucent.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Add the diced bell peppers and cook for another 5 minutes.
  5. Followed by the zucchini and eggplant, stirring until softened.
Simmering
  1. Pour in the crushed tomatoes and tomato sauce, then add vegetable broth.
  2. Sprinkle in the dried oregano, basil, and thyme, season with salt and black pepper.
  3. Bring to a simmer over medium-high heat, then reduce to low, cover and simmer for 30 minutes.
Serving
  1. Taste the Ratatouille Soup and adjust seasoning as needed.
  2. Serve hot, garnished with fresh basil leaves and paired with crusty bread.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 30IUVitamin C: 80mgCalcium: 4mgIron: 10mg

Notes

Prepare vegetables ahead of time for an efficient cooking process. Fresh herbs can enhance flavor, and consider adding seasonal vegetables for variety.

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