Ratatouille Soup

Nutriscore Rating: 78/100

Transform your favorite French-inspired dish into a comforting bowl of warmth with this Ratatouille Soup recipe. Bursting with vibrant Mediterranean flavors, this hearty soup features a medley of tender eggplant, zucchini, and bell peppers simmered in a fragrant broth of tomatoes, garlic, and aromatic herbs like thyme, oregano, and fresh basil. Perfectly balanced and naturally vegetarian, this soup is a nutritious delight that's both wholesome and satisfying. Ready in just under an hour, it’s an excellent choice for a light and flavorful weeknight dinner or meal prep. Serve it with a side of crusty bread for dipping, and top it with fresh parsley for an extra pop of freshness. Whether you're craving comfort food or a healthy, veggie-packed meal, this Ratatouille Soup is sure to please!

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 3 tablespoons olive oil
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 1 medium, diced eggplant
• 2 medium, diced zucchini
• 1 large, diced red bell pepper
• 1 large, diced yellow bell pepper
• 1 14-ounce can canned diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 6 chopped fresh basil leaves
• 1 teaspoon (adjust to taste) kosher salt
• 0.5 teaspoon (adjust to taste) black pepper
• 2 tablespoons, chopped (optional for garnish) fresh parsley
• 1 loaf (optional, for serving) crusty bread

📝 Instructions

11 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until soft and translucent.

3. Stir in the minced garlic and cook for 1 minute until fragrant.

4. Add the diced eggplant to the pot and cook for 5 minutes, stirring occasionally, until slightly softened.

5. Add the zucchini, red bell pepper, and yellow bell pepper. Cook for another 5 minutes, allowing the vegetables to start releasing their juices and softening.

6. Pour in the canned diced tomatoes (including their juices) and the vegetable broth. Stir to combine.

7. Add the dried thyme, dried oregano, kosher salt, and black pepper to the pot. Stir well.

8. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.

9. Stir in the fresh chopped basil during the last 5 minutes of cooking.

10. Taste the soup and adjust the seasoning with additional salt and pepper if needed.

11. Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve with crusty bread on the side for dipping.

Nutrition Facts

1 serving (3299.5g)

Calories		2680
% Daily Value*
Total Fat		83.2 g	107%
	Saturated Fat	16.1 g	80%
	Polyunsaturated Fat	10.9 g
Cholesterol		8 mg	3%
Sodium		10220 mg	444%
Total Carbohydrate		418.7 g	152%
	Dietary Fiber	54.6 g	195%
	Total Sugars	90.6 g
Protein		79.5 g	159%
Vitamin D		0.0 mcg	0%
Calcium		640 mg	49%
Iron		25.8 mg	143%
Potassium		6084 mg	129%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 748 cal (27.3%%)

Protein: 318 cal (11.6%%)

Carbs: 1674 cal (61.1%%)