Name: Ratatouille Soup from the Movie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 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; 2 tablespoons olive oil; 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; Crusty bread, for serving

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Introduction

This Ratatouille Soup is a comforting and vibrant dish inspired by the beloved movie. Packed with fresh vegetables and fragrant herbs, it’s a delicious, hearty soup that brings the essence of classic French ratatouille to your bowl. Perfect for any season, it’s easy to prepare and full of flavor.

A white bowl filled with creamy brown soup, topped with a layer of small cooked mushrooms with a shiny dark brown texture, diced light green and white vegetables, and a sprinkling of white shredded cheese and fresh green thyme leaves. A silver spoon rests inside the bowl with some mushrooms on it. The soup surface is drizzled with golden olive oil and sprinkled with black pepper and herbs. The bowl sits on a beige cloth with fresh thyme nearby, and there is a piece of pale yellow cheese and two round sesame bagels blurred in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Prepare all the vegetables. Peel and chop the onion into small pieces. Mince the garlic finely. Remove stems and seeds from the red and yellow bell peppers and chop into bite-sized pieces. Chop the zucchini and eggplant into similarly sized pieces, peeling is not necessary. If desired, salt the eggplant, let it sit for 30 minutes, then rinse and dry to reduce bitterness.
Step 2: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5–7 minutes, stirring occasionally.
Step 3: Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
Step 4: Add the red and yellow bell peppers to the pot and cook for approximately 5 minutes, stirring occasionally, until they begin to soften.
Step 5: Add the chopped zucchini and eggplant. Cook for another 5–7 minutes, stirring occasionally, until the vegetables start to soften but remain tender without turning mushy.
Step 6: Stir in the crushed tomatoes, tomato sauce, and vegetable broth. Add the dried oregano, basil, thyme, red pepper flakes if using, salt, and black pepper to taste.
Step 7: Bring the soup to a boil, then reduce heat to low. Simmer gently for 20–25 minutes to allow flavors to meld.
Step 8: Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil leaves. Pair with crusty bread if desired.

Tips & Variations

Salting the eggplant before cooking can help remove bitterness and prevent it from absorbing too much oil.
For a heartier soup, add cooked chickpeas or white beans during the last 10 minutes of simmering.
Use fresh herbs in season to enhance flavor, or substitute dried herbs with 1 tablespoon of fresh herbs.
Make the soup spicier by increasing the amount of red pepper flakes or adding a dash of hot sauce.

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 for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A bowl of creamy beige soup is shown with a smooth texture filling most of a round, slightly speckled bowl. On top, there is a line of dark brown sautéed mushroom slices, small light green Brussels sprout halves, and a pile of finely shredded white cheese in the center. Small drops of golden olive oil are scattered across the soup, along with a light sprinkle of black pepper and tiny green herbs. A silver spoon rests on the right side inside the bowl, partially submerged. The bowl sits on a white marbled surface with some torn pieces of crusty bread nearby and a light beige cloth to the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this soup?

Yes, feel free to add or substitute vegetables like carrots, mushrooms, or green beans depending on your preference and availability.

Is this soup suitable for vegans?

Absolutely! This ratatouille soup is naturally vegan and vegetarian, made entirely with plant-based ingredients.