Movie-Inspired Ratatouille Soup Recipe

Introduction

Ratatouille Soup is a vibrant, comforting dish inspired by the beloved movie. Packed with fresh vegetables and fragrant herbs, this soup is a wholesome way to enjoy the flavors of classic ratatouille in a warm, satisfying bowl.

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: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Step 2: Add the minced garlic and cook for another minute until fragrant, stirring frequently to prevent burning.
3. Step 3: Stir in the chopped red and yellow bell peppers, zucchini, and eggplant. Cook for about 7-10 minutes, stirring occasionally, until the vegetables start to soften.
4. Step 4: Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir to combine all ingredients.
5. Step 5: Add the dried oregano, dried basil, dried thyme, red pepper flakes (if using), salt, and black pepper. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, until the vegetables are tender and flavors are well blended.
6. Step 6: Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh basil leaves.
7. Step 7: Serve hot with crusty bread on the side, if desired.

Tips & Variations

• If you find eggplant bitterness off-putting, salt the chopped eggplant and let it sit for 30 minutes before rinsing and drying to remove excess moisture and bitterness.
• Feel free to add other veggies like carrots or mushrooms to customize the soup further.
• For a creamier texture, blend a portion of the soup before serving.
• Add a splash of balsamic vinegar or a pinch of smoked paprika for extra depth of flavor.

Storage

Store leftover ratatouille soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat until hot, stirring occasionally. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute canned crushed tomatoes and tomato sauce with fresh tomatoes, but you will need to peel and crush them first. Fresh tomatoes may require longer cooking to achieve the right consistency and flavor.

Is this soup suitable for vegans?

Absolutely! This ratatouille soup uses only vegetables, herbs, and vegetable broth, making it 100% vegan and vegetarian-friendly.

Movie-Inspired Ratatouille Soup Recipe

Print Recipe

★★★★★

4.5 from 131 reviews

A hearty and flavorful Ratatouille Soup inspired by the beloved animated movie. This vibrant vegetable soup combines a medley of fresh veggies simmered in a rich tomato broth, seasoned with aromatic herbs, making it a comforting and healthy meal perfect for any day.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 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 & Canned Goods

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

Seasonings

• 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 & Serving

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

Instructions

1. Prepare the Vegetables: Peel and finely chop the onion to ensure it blends well into the soup. Mince the garlic cloves for a fresh aromatic base. Chop the red and yellow bell peppers, removing stems and seeds, into bite-sized pieces. Wash and chop the zucchini without peeling, matching the size of the other vegetables. Chop the eggplant into slightly smaller pieces to accommodate its longer cooking time; optionally, salt and let it sit for 30 minutes to reduce bitterness, then rinse and dry.
2. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes. This step creates a flavorful foundation for the soup.
3. Add the Vegetables: Incorporate the chopped bell peppers, zucchini, and eggplant into the pot. Stir occasionally and cook for 5 to 7 minutes until the vegetables begin to soften, releasing their flavors.
4. Add Tomatoes and Broth: Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir to combine all ingredients thoroughly.
5. Season the Soup: Add dried oregano, dried basil, dried thyme, red pepper flakes (if using), and season with salt and black pepper to taste. Stir well to distribute the herbs and spices evenly.
6. Simmer the Soup: Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and simmer the soup for about 30 to 40 minutes, allowing the flavors to meld and the vegetables to become tender.
7. Final Adjustments: Taste the soup and adjust the seasoning if necessary. Remove from heat.
8. Serve: Ladle the ratatouille soup into bowls, garnish with fresh basil leaves, and serve hot with crusty bread on the side, if desired.

Notes

• Salting the eggplant before cooking reduces bitterness and excess moisture, but this step is optional.
• Using fresh garlic yields better flavor compared to pre-minced garlic.
• Any leftover soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.
• For added protein, consider serving with a dollop of plain Greek yogurt or topping with grated Parmesan cheese.
• This soup is naturally vegan and vegetarian-friendly, and suitable for gluten-free diets when served without bread.

Keywords: ratatouille soup, vegetable soup, French soup, vegan soup, ratatouille recipe, healthy soup, tomato vegetable soup, movie inspired recipe