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Ratatouille Soup from the Movie Recipe

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★★★★★

4.7 from 81 reviews

Experience the comforting flavors of the classic Ratatouille Soup inspired by the beloved movie. This hearty vegetable soup combines sautéed onions, garlic, bell peppers, zucchini, and eggplant simmered in a rich tomato broth, seasoned with fragrant herbs to create a delicious, wholesome dish perfect for any season.

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

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

Seasonings & Herbs

  • 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. Prepare the Vegetables: Peel and chop the large onion into small pieces for a soft texture in the soup. Mince the fresh garlic finely to release maximum flavor. Remove stems and seeds from both bell peppers and chop them into bite-sized pieces consistent with other vegetables. Wash and chop the zucchini without peeling, maintaining pieces similar in size to the peppers. Chop the eggplant into slightly smaller pieces to ensure even cooking; optionally, salt and let sit for 30 minutes to remove bitterness, then rinse and dry.
  2. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the chopped onion and cook for 5 to 7 minutes until softened and translucent, stirring occasionally to prevent burning. Add the minced garlic and cook for 1 minute until fragrant but not browned to avoid bitterness.
  3. Add Bell Peppers: Incorporate the chopped red and yellow bell peppers into the pot. Cook for about 5 minutes, stirring occasionally, allowing them to soften and blend with the aromatics.
  4. Add Zucchini and Eggplant: Add the chopped zucchini and eggplant to the pot. Continue cooking for another 5 to 7 minutes, stirring occasionally, until the vegetables are tender but maintain some firmness, avoiding mushiness.
  5. Add Tomatoes and Broth: Stir in the crushed tomatoes, tomato sauce, and 4 cups of vegetable broth. Mix well to combine all ingredients.
  6. Season the Soup: Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes if using, and salt and black pepper to taste. Stir thoroughly to incorporate the herbs and spices.
  7. Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the soup simmer for about 20 to 30 minutes to develop flavors and allow all vegetables to become tender and meld beautifully.
  8. Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves. Pair with crusty bread on the side for a complete, satisfying meal.

Notes

  • Salting the eggplant before cooking reduces bitterness and excess moisture, which improves texture and taste.
  • Adjust the red pepper flakes to your preferred spice level or omit entirely for a milder soup.
  • This soup can be made in advance and reheated; flavors often deepen after sitting.
  • For a smoother texture, blend part or all of the soup after cooking.
  • To make this soup vegan and gluten-free, ensure that your vegetable broth is free of animal products and gluten.

Keywords: ratatouille soup, vegetable soup, French soup, healthy soup, vegetarian soup, comfort food, movie inspired recipe

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