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Ratatouille Soup from the Movie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/ratatouille-soup-from-the-movie-recipe/