Description
Ratatouille Soup is a hearty, flavorful vegetable soup inspired by the classic French ratatouille, featuring fresh summer vegetables like eggplant, zucchini, tomatoes, and bell peppers in a savory broth, perfect for a healthy and comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium eggplant, diced
- 2 medium zucchinis, diced
- 2 bell peppers (red or yellow), diced
- 4 medium tomatoes, chopped (or 1 can of diced tomatoes)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 4 cups vegetable broth (or chicken broth)
- Salt and pepper to taste
- Fresh basil, chopped (for garnish)
- 1 tablespoon balsamic vinegar (optional, for depth of flavor)
Instructions
- Dice the onion, garlic, eggplant, zucchinis, bell peppers, and tomatoes. If using canned tomatoes, drain the juice before adding them to the soup.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add the diced eggplant, zucchini, and bell peppers to the pot. Sauté for 5-7 minutes, until the vegetables start to soften.
- Add the chopped tomatoes (or canned tomatoes), dried thyme, oregano, and bay leaf. Stir and cook for 3-4 minutes to combine the flavors.
- Pour in the vegetable broth, season with salt and pepper to taste, and bring the soup to a boil. Reduce heat and simmer for 20-25 minutes, or until the vegetables are tender and flavors meld.
- If desired, add 1 tablespoon of balsamic vinegar for depth and sweetness. Stir well.
- Remove the bay leaf. Ladle the soup into bowls and garnish with freshly chopped basil.
- Serve warm with a side of crusty bread or a dollop of creamy yogurt for extra richness.
Notes
- Leftover soup can be stored in the refrigerator for up to 3 days.
- This soup freezes well for up to 3 months. Thaw in the refrigerator before reheating.
- For a heartier soup, add beans like white beans or chickpeas.
- If you like spicy flavors, add red pepper flakes or diced jalapeño.
- For a creamy texture, blend part of the soup and stir in cream or coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 7g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
