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Ratatouille Soup

Ratatouille Soup turns the classic French dish into a cozy, satisfying bowl full of fresh vegetables and herbs. It’s vegan, gluten-free, and perfect for any time of year.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 small eggplant diced
  • 1 zucchini diced
  • 1 yellow squash diced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 14.5-ounce can diced tomatoes
  • 3 cups vegetable broth
  • 1 teaspoon herbes de Provence or Italian seasoning
  • Salt and black pepper to taste
  • Optional: fresh basil olive oil for garnish

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add onion and sauté for 4-5 minutes until soft.
  • Add garlic and cook for another 30 seconds until fragrant.
  • Stir in eggplant, zucchini, yellow squash, and bell peppers. Cook for 5-7 minutes, stirring occasionally.
  • Add diced tomatoes (with juices), vegetable broth, herbes de Provence, salt, and pepper.
  • Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender but not mushy.
  • Taste and adjust seasoning. Serve hot, garnished with fresh basil or a drizzle of olive oil if desired.

Notes

  • Cut vegetables into evenly sized pieces for uniform cooking.
  • For a thicker soup, simmer uncovered for a few extra minutes.
  • Add white beans or cooked quinoa for added protein.
  • Use fresh herbs if available for extra brightness.
  • Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.