Ratatouille Soup from the Movie Recipe

Introduction

This Ratatouille Soup captures the essence of the classic French vegetable stew in a warm, comforting bowl. Packed with colorful vegetables and fragrant herbs, it’s a perfect dish for a cozy meal that’s both hearty and healthy.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 medium zucchini, chopped
• 1 eggplant, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil leaves, for garnish
• Optional: Crusty bread, for serving

Instructions

1. Step 1: Prepare the vegetables by chopping the onion, mincing the garlic, and chopping the bell peppers, zucchini, and eggplant into bite-sized pieces.
2. Step 2: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
3. Step 3: Add the chopped bell peppers and cook for 5 minutes. Then add the zucchini and eggplant and cook for another 5 to 7 minutes, until the vegetables are softened.
4. Step 4: Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir to combine.
5. Step 5: Add the dried oregano, basil, thyme, and red pepper flakes if using. Season with salt and black pepper to taste.
6. Step 6: Bring the soup to a simmer, then reduce the heat to low. Cover and let simmer for at least 30 minutes, up to an hour, stirring occasionally.
7. Step 7: Taste and adjust seasoning as needed. For a smoother texture, blend a portion of the soup with an immersion blender.
8. Step 8: Ladle the soup into bowls, garnish with fresh basil leaves, and serve with crusty bread if desired.

Tips & Variations

• For added depth, roast the eggplant and bell peppers before adding them to the soup.
• Use fresh herbs instead of dried for a brighter flavor if available.
• Add a splash of balsamic vinegar or a pinch of sugar to balance acidity if needed.
• Serve with a sprinkle of Parmesan cheese or a dollop of crème fraîche for extra richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little vegetable broth or water if the soup has thickened. This soup also freezes well for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes, but you may need to cook them longer to break them down fully. About 4 cups of chopped fresh tomatoes will replace the cans.

Is this recipe suitable for vegans?

Absolutely. This soup is completely plant-based and free from animal products, making it perfect for vegan diets.

Ratatouille Soup from the Movie Recipe

Print Recipe

★★★★★

4.8 from 51 reviews

This Ratatouille Soup recipe is a comforting, vegetable-packed dish inspired by the classic French stew featured in the beloved movie. It combines sautéed onions, garlic, bell peppers, zucchini, and eggplant with rich crushed tomatoes, tomato sauce, and herb-infused vegetable broth to create a hearty, warming soup perfect for any season. Garnished with fresh basil and optionally served with crusty bread, it offers a wholesome and flavorful experience that highlights the essence of Provençal cuisine.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 medium zucchini, chopped
• 1 eggplant, chopped

Liquids and Canned Goods

• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 4 cups vegetable broth

Seasonings and Oils

• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste

Garnish and Serving

• Fresh basil leaves, for garnish
• Optional: Crusty bread, for serving

Instructions

1. Prepare the Vegetables: Chop the onion, mince the garlic, and chop the red and yellow bell peppers, zucchini, and eggplant into bite-sized pieces to ensure even cooking and smooth texture in the final soup.
2. Sauté Aromatics and Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant. Then add the chopped bell peppers and sauté for 5 minutes. Follow by adding the zucchini and eggplant, continuing to cook for another 5-7 minutes until all vegetables are tender.
3. Simmer the Soup: Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir to combine all ingredients thoroughly. Add dried oregano, dried basil, dried thyme, and red pepper flakes if using. Season with salt and black pepper to taste. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for at least 30 minutes, or up to an hour, stirring occasionally to allow flavors to meld perfectly.
4. Adjust and Serve: Taste the soup and adjust seasoning if necessary. For a smoother texture, optionally blend a portion of the soup using an immersion blender. Serve the soup hot, garnished with fresh basil leaves. Accompany with crusty bread if desired for a complete and satisfying meal.

Notes

• You can adjust the level of red pepper flakes to make the soup spicier or omit them entirely for a milder flavor.
• For a creamier soup, blend half or all of the soup using an immersion blender.
• This soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
• Use fresh herbs if available for enhanced flavor, substituting about 1 tablespoon each of fresh oregano, basil, and thyme.
• Serve with crusty bread or warm baguette slices to soak up the delicious broth.

Keywords: ratatouille soup, vegetable soup, French cuisine, vegetarian soup, healthy soup, ratatouille recipe, vegetable stew soup