Ratatouille Soup

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Ratatouille Soup is one of my favorite recipes from culinary school! It’s comforting, veggie-packed, & even better with a drizzle of olive oil and plenty of crusty bread.

Prep Time45

Cook Time40

Total Time1 25

Course: Dinner, Soup

Cuisine: French

Keyword: Ratatouille Soup

Servings: servings

Author: Chelsea Lords

Cost: $12.93

Equipment

Ingredients

7 tablespoons extra virgin olive oil best quality, divided
1-1/4 cups finely diced yellow onion 1 large onion
1-1/2 tablespoons finely minced garlic 4 cloves
5 tablespoons tomato paste best quality
3 bell peppers cut to 1/2-inch cubes (I use 1 red, 1 yellow, 1 green)
1-1/2 cups diced zucchini deseeded & cut to 1/2-inch cubes, 2 small zucchini
1 medium eggplant deseeded & cut to 1/2-inch cubes, ~4 cups
1 can (28-ounces) crushed tomatoes best quality, see note 1
1/2 cup water
2 sprigs fresh thyme plus more for topping
2 fresh bay leaves
3/4 cup fresh basil leaves loosely packed, thinly sliced
Salt and pepper to taste, see note 2

For serving

1 batch garlic bread see note 3

US - Metric

Instructions

Prep the vegetables: Keep the vegetables as evenly sized as possible so they cook at the same rate. Very finely dice the onion and finely mince the garlic.
Remove the stems and seeds from the bell peppers, then cut into 1/2-inch cubes.
Quarter the zucchini lengthwise. Use a paring knife to remove the soft centers, then cut into 1/2-inch cubes.
Cut the eggplant lengthwise into 8 wedges. Use a paring knife to remove the soft, seedy centers, then cut the remaining eggplant into 1/2-inch pieces. Place diced eggplant in a colander set over a bowl. Sprinkle with 1/2 teaspoon salt and toss well. Spread into an even layer and let stand for 10–15 minutes. Pat dry with paper towel.
Heat 1 tbsp oil in a large pot over medium heat. Add onion and a pinch of salt. Cook for about 5 minutes, stirring occasionally, until softened with lightly golden edges. Reduce heat to low and add garlic. Cook, stirring constantly, for 1 minute. Add tomato paste and cook, stirring constantly, for another minute.
Pour in crushed tomatoes. Add 1/2 cup water to the empty tomato can, swirl to loosen any remaining tomato, then pour it into the pot. Reduce heat to the lowest setting and let gently simmer while cooking the vegetables.
In a separate large skillet, heat 2 tablespoons olive oil over medium-high heat. Add eggplant and cook for 4–5 minutes, stirring regularly, until golden on the outside but still slightly firm in the center. Transfer to the tomato mixture. Don’t stir it in, just add it right on top!
Back to the skillet, add 1 tbsp oil. Add zucchini and a pinch of salt. Sauté for about 3 minutes, stirring only occasionally. The zucchini should still be firm in the center. Transfer to the pot.
Back to the skillet, add 2 tbsp oil. Add bell peppers and another generous pinch of salt. Cook for 3–4 minutes, stirring occasionally, until lightly softened but still firm. Transfer to the pot.
Stir in thyme sprigs, bay leaves, and another pinch of salt and pepper. Simmer uncovered over low heat for 20–30 minutes, stirring occasionally, until the vegetables are tender and the liquid has reduced. You’re looking for a very thick, hearty, stew-like consistency that’s moist and juicy, but not watery.
Remove thyme sprigs and bay leaves. Taste and add more salt and pepper as needed. Veggies need a generous amount, so keep seasoning until the flavors really sing! Stir in basil and additional fresh thyme leaves, if desired.
Serve immediately, divided among bowls. Finish each bowl with a generous drizzle of olive oil, additional basil, and fresh thyme leaves, if desired. Serve with garlic bread or warm toasted bread (see Note 1).

Video

Notes

Note 1: This recipe is very tomato-forward, so the tomatoes can really make or break it. Use the best-quality tomatoes you can find, preferably San Marzano. If your tomatoes are more acidic or less flavorful, you may need a little extra sugar or salt to balance them.

Note 2: It’s hard to give an exact salt amount since vegetables can vary, but I typically use about 3/4 to 1 teaspoon salt, not including what’s added to the eggplant, and about 1/2 teaspoon pepper.

Note 3: My favorite way to serve this is with thick slices of toasted French bread or baguette. Brush with olive oil, sprinkle with garlic powder and Italian seasoning, broil until crisp, then finish with finely grated Parmesan. I love spooning the ratatouille right over the bread!

Storage: Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. It’s often even better the next day as the flavors meld.

Nutrition