Ratatouille Soup from the Movie Recipe

Introduction

Ratatouille Soup is a comforting and flavorful dish inspired by the classic French vegetable stew featured in the beloved movie. It combines a medley of fresh vegetables with herbs and tomatoes, simmered to perfection for a hearty and healthy meal that’s perfect any time of the year.

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 cutting the red and yellow bell peppers into bite-sized pieces. Chop the zucchini into similar-sized pieces and cut the eggplant into slightly smaller pieces. If desired, salt the eggplant and let it sit for 30 minutes, then rinse and pat dry to reduce bitterness.
2. Step 2: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Step 3: Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Step 4: Add the chopped red and yellow bell peppers and cook for about 5 minutes, stirring occasionally, until they start to soften.
5. Step 5: Stir in the chopped zucchini and eggplant, cooking for another 5-7 minutes until tender but not mushy.
6. Step 6: Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir well to combine.
7. Step 7: Add dried oregano, dried basil, dried thyme, and red pepper flakes if using. Season with salt and black pepper to taste.
8. Step 8: Bring the soup to a simmer, then reduce the heat to low. Cover the pot and let simmer for at least 30 minutes or up to an hour, stirring occasionally to prevent sticking.
9. Step 9: Serve hot, garnished with fresh basil leaves and optionally accompanied by crusty bread.

Tips & Variations

• Salting the eggplant before cooking helps remove bitterness and excess moisture for a better texture.
• If you prefer a smoother soup, use an immersion blender during the last few minutes of simmering.
• Add other vegetables such as carrots or mushrooms to vary the flavor and texture.
• For a richer flavor, finish the soup with a drizzle of good-quality olive oil and a sprinkle of grated Parmesan cheese.

Storage

Store leftover ratatouille soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well; freeze in portions and 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, fresh tomatoes can be used if they are ripe and flavorful. You will need about 3 to 4 cups of chopped fresh tomatoes. Simmer a little longer to break them down, or puree them for a smoother consistency.

Is this soup suitable for vegans?

Absolutely! This recipe uses vegetable broth and no animal products, making it perfect for vegan and vegetarian diets.

Ratatouille Soup from the Movie Recipe

Print Recipe

★★★★★

4.5 from 60 reviews

This Ratatouille Soup recipe inspired by the movie offers a flavorful and hearty vegetable soup combining sautéed onions, garlic, bell peppers, zucchini, and eggplant simmered in a rich tomato broth with herbs. It’s a comforting dish perfect for any season, showcasing fresh summer vegetables in a wholesome, aromatic soup.

• Author: Nora
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

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 and Canned Goods

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

Herbs and Spices

• 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

• Fresh basil leaves, for garnish

Optional

• Crusty bread, for serving

Instructions

1. Prepare the Vegetables: Peel and chop the onion into small pieces. Mince the garlic finely. Remove stems and seeds from red and yellow bell peppers and chop into bite-sized pieces. Chop zucchini and eggplant into similar-sized pieces, salting the eggplant and rinsing if desired to remove bitterness.
2. Sauté Onion and Garlic: Heat olive oil in a large pot or Dutch oven over medium heat until shimmering. Add chopped onion and cook 5-7 minutes until softened and translucent, stirring occasionally. Add minced garlic and cook another minute until fragrant, being careful not to burn.
3. Add Bell Peppers: Add the chopped red and yellow bell peppers to the pot and sauté for about 5 minutes, stirring occasionally until they start to soften.
4. Add Zucchini and Eggplant: Add chopped zucchini and eggplant to the pot and cook for 5-7 minutes more, stirring occasionally until tender but not mushy.
5. Add Tomatoes and Broth: Pour in crushed tomatoes, tomato sauce, and vegetable broth. Stir well to combine all ingredients.
6. Season the Soup: Add dried oregano, dried basil, dried thyme, red pepper flakes (if using), and salt and black pepper to taste. Start with a moderate amount of seasoning and adjust later as needed.
7. Simmer the Soup: Bring soup to a simmer, then reduce heat to low. Cover and let simmer for at least 30 minutes, up to one hour, stirring occasionally to prevent sticking, allowing flavors to meld and intensify.
8. Serve: Garnish with fresh basil leaves and serve hot, optionally with crusty bread on the side.

Notes

• Salting and rinsing the eggplant before cooking helps reduce bitterness if preferred.
• Simmering longer deepens the flavors; you can simmer up to an hour for best results.
• Adjust seasoning toward the end of cooking to suit your taste.
• This soup can be stored in the refrigerator for 3-4 days and reheated gently on the stovetop.
• For a thicker texture, blend part of the soup before serving.

Keywords: ratatouille soup, vegetable soup, French soup, healthy soup, vegetarian soup, ratatouille recipe, tomato soup