Ratatouille soup turns the familiar Provençal combination of eggplant, zucchini, tomatoes, bell pepper, onion, and garlic into a smooth, comforting bowl.
Slowly cooking the vegetables before blending concentrates their flavor, while fresh basil adds a bright finish.
Prep: 15 min · Cook: 50 min · Total: 1 hr 5 min
Cuisine: French · Course: Soup
Ratatouille Soup Recipe Card
Ingredients
Instructions
- Warm 2 tablespoons of olive oil in a large saucepan over medium heat. Add the garlic and cook for about 1 minute, stirring, just until fragrant.
- Add the eggplant, zucchini, onion, and red bell pepper. Cook for 10 to 15 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the tomatoes and the remaining tablespoon of olive oil. Cook for about 15 minutes, stirring occasionally, until the tomatoes begin to break down.
- Reduce the heat to low and simmer for another 15 minutes so the vegetables become tender and the flavors blend.
- Stir in 1 cup of broth. Carefully blend the vegetables until smooth, working in batches if necessary. Return the purée to the saucepan.
- Add enough of the remaining broth to make a thick, spoonable soup. Simmer over medium heat for about 5 minutes, season with salt and black pepper, and serve topped with fresh basil.
Tips for the Best Ratatouille Soup
- Cut the vegetables into similar-size pieces so they soften evenly.
- Let the tomatoes cook down fully before adding broth for a richer flavor.
- Blend carefully and vent the blender lid when processing hot soup.
- Add broth gradually so the finished soup stays thick and velvety.
Substitutions and Variations
Use vegetable broth for a vegetarian and vegan soup. Yellow squash can replace zucchini, and canned whole peeled tomatoes work when fresh tomatoes are not in season. Add a pinch of red pepper flakes for gentle heat.
Storage and Reheating
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed. Freeze for up to 3 months and thaw overnight in the refrigerator.
Frequently Asked Questions
Do I need to peel the eggplant?
Peeling creates the smoothest purée, but you can leave the skin on a small, tender eggplant for a more rustic soup.
Can I make this soup vegetarian?
Yes. Use vegetable broth instead of chicken broth; all the other ingredients are plant-based.
Can I leave the soup chunky?
Yes. Blend only half of the vegetables, or skip blending and add a little less broth for a rustic texture.
Prepared with AI assistance from a cookbook reference photo. Ingredient amounts and directions were normalized and rewritten into an original recipe. Review before cooking.
Featured image: AI-generated food photography.