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Bowl of Remy's Ratatouille Soup with fresh vegetables and herbs

Remy's Ratatouille Soup

A hearty and flavorful soup inspired by the classic French Provençal stew, ratatouille. This comforting dish brings together tender vegetables simmered in a rich tomato broth, perfect for a cozy meal.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 1 medium Eggplant diced
  • 2 medium Zucchini diced
  • 1 Red bell pepper diced
  • 1 Yellow bell pepper diced
  • 28 oz Canned crushed tomatoes
  • 1 large Onion chopped
  • 4 cloves Garlic minced
  • 4 cups Vegetable broth
  • 2 tbsp Olive oil
  • 1 tsp Dried Herbes de Provence
  • 1/4 cup Fresh basil chopped
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Blender (optional)
  • Ladle

Method
 

Preparation
  1. Heat olive oil in a large pot or Dutch oven over medium heat, then add chopped onion and sauté until softened, about 5 minutes.
  2. Stir in minced garlic and cook for another minute until fragrant, being careful not to burn it.
  3. Add diced eggplant, zucchini, and bell peppers to the pot, cooking until they begin to soften, approximately 8-10 minutes.
Simmering
  1. Pour in the crushed tomatoes and vegetable broth, then stir in the Herbes de Provence, salt, and pepper.
  2. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until all vegetables are tender.
Finishing
  1. Remove from heat and stir in the fresh basil; for a smoother soup, you can blend a portion or all of it using an immersion blender.
  2. Taste and adjust seasonings as needed, then serve hot and enjoy this delicious Ratatouille Soup.

Notes

For a richer flavor, roast the vegetables before simmering. Serve with a crusty baguette.