Name: Ratatouille Soup from the Movie: A Delicious Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 large onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 large eggplant, peeled and cubed; 2 zucchini, chopped; 2 yellow squash, chopped; 2 tablespoons olive oil; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 4 cups vegetable broth; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper to taste; Fresh basil leaves, for garnish; Optional: A swirl of cream or a dollop of ricotta cheese for serving

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Introduction

This Ratatouille Soup brings the essence of the classic French vegetable stew into a comforting, easy-to-make soup. Bursting with colorful vegetables and fragrant herbs, it’s a flavorful dish that’s perfect for any season.

A round beige bowl filled with creamy brown mushroom soup topped with three layers: the first layer has a drizzle of olive oil and scattered red pepper flakes, the second layer includes sautéed dark brown mushroom slices and light green chopped celery pieces mixed with small green herb sprigs, and the third layer is white grated cheese sprinkled on top. A silver spoon rests in the bowl on the right side. The bowl is set on a white marbled surface with a beige cloth to the bottom right and pieces of torn bread in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 large eggplant, peeled and cubed
2 zucchini, chopped
2 yellow squash, chopped
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Fresh basil leaves, for garnish
Optional: A swirl of cream or a dollop of ricotta cheese for serving

Instructions

Step 1: Prepare the vegetables by chopping the onion, mincing the garlic, chopping the bell peppers, peeling and cubing the eggplant, and chopping the zucchini and yellow squash.
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. Add the garlic and cook until fragrant, about 1 minute. Stir in the bell peppers and cook until softened, about 5 minutes.
Step 3: Add the eggplant, zucchini, and yellow squash to the pot and cook, stirring occasionally, until all vegetables are tender, about 8 to 10 minutes.
Step 4: Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir well to combine. Add dried basil, oregano, thyme, and red pepper flakes if using. Season with salt and black pepper to taste.
Step 5: Bring the soup to a simmer, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, up to 1 hour, allowing the flavors to meld.
Step 6: Optional: Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Blend until smooth or to your preferred texture.
Step 7: Taste and adjust seasoning with more salt or pepper if needed.
Step 8: Serve the soup hot, garnished with fresh basil leaves. Add a swirl of cream or a dollop of ricotta cheese if desired for extra richness.

Tips & Variations

For a heartier meal, add cooked beans or lentils along with the vegetables.
Use fresh herbs if available, adding them near the end of cooking for brighter flavor.
If you prefer a chunkier soup, blend only half and stir it back in.
Roasting the eggplant before adding it to the soup enhances its smoky flavor.

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, stirring occasionally. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A creamy, light beige soup fills a rustic white bowl with a slightly worn rim. On top, a layer of golden-brown sautéed mushroom slices spread mostly on one side, mixed with a few small green artichoke pieces. In the center, there is a small pile of shredded pale yellow cheese. Tiny green herb leaves and a drizzle of shiny olive oil are scattered around the toppings, with some black pepper flecks sprinkled over. A silver spoon rests inside the bowl on the right. In the background, pieces of crusty bread sit on a light textured cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan if you skip the optional cream or ricotta cheese garnish. Use plant-based alternatives if you want a creamy topping.

Can I use fresh tomatoes instead of canned?

You can substitute fresh, ripe tomatoes by chopping about 6 cups of them and simmering longer to break them down, but canned tomatoes provide consistent flavor and convenience.