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Ratatouille Soup

Ratatouille Soup: A Cozy Classic Bursting with Flavor

Ratatouille Soup is a healthy, flavorful dish made with a vibrant blend of summer vegetables.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Soups
Cuisine: French
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Use extra virgin for a more robust taste.
  • 1 medium Onion Can substitute with shallots for a milder flavor.
  • 4 cloves Garlic Fresh is preferable.
  • 1 medium Red Bell Pepper Substitute with yellow or green if needed.
  • 1 medium Yellow Bell Pepper Green bell pepper can be a lower-sweetness option.
  • 1 medium Eggplant Can be replaced with zucchini or yellow squash.
  • 1 medium Zucchini Use summer squash as an alternative.
  • 1 medium Yellow Squash Can replace with more zucchini.
  • 28 ounces Crushed Tomatoes Canned or fresh ripe tomatoes both work.
  • 8 ounces Tomato Sauce Homemade sauce can be a delightful substitute.
  • 4 cups Vegetable Broth Opt for low-sodium versions.
  • 1 teaspoon Dried Basil Fresh basil elevates the soup.
  • 1 teaspoon Dried Oregano Italian seasoning can be used instead.
  • 1 teaspoon Dried Thyme Can be omitted or substituted.
  • 1/2 teaspoon Red Pepper Flakes Optional for added heat.
  • to taste Salt and Black Pepper Adjust to taste.
  • 1/4 cup Fresh Basil Leaves For garnish.
  • optional Cream or Ricotta Cheese Omit for a lighter option.

Equipment

  • Large Pot
  • immersion blender

Method
 

Preparation
  1. Begin by dicing the onion, mincing the garlic, and chopping the red and yellow bell peppers into bite-sized pieces.
  2. Cube the eggplant and chop the zucchini and yellow squash evenly to ensure even cooking.
Cooking
  1. In a large pot, heat olive oil over medium heat until shimmering. Add diced onion and sauté until soft and translucent.
  2. Stir in minced garlic, cooking for an additional minute before adding chopped bell peppers.
  3. Continue to sauté for another 5 minutes.
  4. Stir in cubed eggplant, zucchini, and yellow squash, sautéing them for 8-10 minutes.
  5. Pour in crushed tomatoes and tomato sauce, then add vegetable broth.
  6. Sprinkle in dried basil, oregano, thyme, red pepper flakes, and season with salt and black pepper.
  7. Bring the mixture to a gentle simmer and cover the pot, allowing it to cook for 30-60 minutes.
  8. For a creamier texture, use an immersion blender to blend to desired consistency.
  9. Taste and adjust seasoning if necessary before serving.
  10. Ladle into bowls and garnish with fresh basil leaves.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 350mgPotassium: 600mgFiber: 6gSugar: 7gVitamin A: 1200IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Store in an airtight container for up to 5 days, or freeze for up to 3 months. Reheat on the stove over low heat.

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