Ratatouille Soup from the Movie: A Delicious Recipe
This vibrant and hearty Ratatouille Soup captures the essence of the classic French vegetable medley in a comforting and delicious soup form. Packed with tender eggplant, zucchini, squash, bell peppers, and a rich tomato base, it’s simmered to perfection with fragrant herbs. This recipe is perfect for a nutritious and flavorful meal that can be enjoyed as is or blended smooth for a creamy texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 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
Liquids & Canned Goods
- 2 tablespoons olive oil
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups vegetable broth
Spices & Herbs
- 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
Garnish
- Fresh basil leaves, for garnish
- Optional: A swirl of cream or a dollop of ricotta cheese for serving
Instructions
- Prepare the Vegetables: Chop the onion, mince the garlic, chop the red and yellow bell peppers, cube the peeled eggplant, and chop the zucchini and yellow squash into bite-sized pieces.
- Sauté the Aromatics and Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 to 7 minutes. Stir in the minced garlic and cook until fragrant, around 1 minute. Add the chopped bell peppers and cook for another 5 minutes until they begin to soften. Then add the cubed eggplant, chopped zucchini, and yellow squash and continue cooking for 8 to 10 minutes until all vegetables are tender.
- Simmer the Soup: Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir the mixture well to combine. Add dried basil, oregano, thyme, and red pepper flakes if using. Season the soup with salt and black pepper to taste. Increase heat to bring the soup to a simmer, then reduce to low heat, cover, and let simmer gently for at least 30 minutes to allow the flavors to meld, up to 1 hour if time permits.
- Blend (Optional): For a smoother, creamier texture, use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender and blend until smooth. You may also serve it as is for a chunkier, rustic feel.
- Adjust Seasoning: Taste the soup and adjust the salt, pepper, or herbs as needed to balance the flavors.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh basil leaves. Optionally, add a swirl of cream or a dollop of ricotta cheese for extra richness. Serve immediately and enjoy a comforting, healthy meal.
Notes
- This soup can be made ahead and tastes even better the next day as the flavors develop.
- For a vegan version, omit the cream or ricotta garnish or use plant-based alternatives.
- Adjust the red pepper flakes to control the heat level or omit if you prefer no spiciness.
- If fresh herbs are available, substituting fresh basil, oregano, and thyme will enhance the flavor.
- Serve with crusty bread or a light salad for a complete meal.
- To make the soup chunkier, skip blending and enjoy the textures of the sautéed vegetables.
Keywords: Ratatouille Soup, Vegetable Soup, French Soup, Healthy Soup, Vegetarian Soup, Tomato Soup, Comfort Food
