Packed with fresh summer veggies like eggplant, zucchini, bell pepper, and tomatoes, this hearty and nutritious ratatouille soup puts an easy yet delicious twist on a classic French recipe. Serve it with rich parmesan shavings, herbaceous pesto, and crusty French baguettes for the ultimate meatless meal.
🍅 What Makes This Recipe So Good
- Ratatouille is a French stew that originated from Provence, France. It has all of the vegetables we use in this recipe, just stewed, sliced, and arranged beautifully in a dish. We’ve taken ratatouille to the next level by turning it into a super comforting soup!
- This ratatouille soup is such an easy, low-calorie dish. It takes only 30 minutes to come together, which is a great option for busy weeknights! It’s also vegetarian, low-carb, and gluten-free, which will fit everyone’s dietary needs. Even the pickiest of eaters will love this comforting soup.
- It’s super versatile! Ratatouille soup is full of delicious and nutritious veggies, so you could totally eat it on its own. It’s also a wonderful side to pair with a sandwich, or to serve before your main course. Not sure what main course you want to serve? Pork chops, or flank steak would be wonderful choices!
👩🏼🍳 Chef’s Tips
- Chiffonading your basil leaves is super easy! All you do is stack the basil leaves, roll them longwise, then thinly slice horizontally to form ribbons. Chiffonaded basil leaves elevate the dish even further, but it’s not necessary if you’re in a time crunch.
- You can totally meal prep this soup! It will last up to 4 days stored in an airtight container in the fridge, or up to 3 months in the freezer.
🥣 Don’t Miss These Can’t-Miss Soup Recipes
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- Creamy Corn Soup
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For the Ratatouille Soup
- 1 tablespoon avocado oil or olive oil
- 1 medium onion chopped; approximately 1 cup
- 2-3 cloves garlic minced
- 2 cups chopped bell pepper approximately 1 large bell pepper, yellow or orange; core removed, seeds removed
- 2 cups chopped zucchini approximately 2 small zucchinis or 1 large zucchini
- 2 cups chopped eggplant approximately 1 small eggplant or half of 1 large eggplant
- 1 28-ounce can tomatoes whole or crushed, San Marzano preferred; undrained
- 1 28-ounce carton vegetable stock
- 1 teaspoon salt more or less to taste
- 2 teaspoons dried basil or 2 tablespoons finely chopped fresh basil
- 1 teaspoon dried parsley or 1 tablespoon finely chopped fresh parsey
- freshly cracked black pepper to taste
Serving Suggestions (All Optional)
- 2 tablespoons chiffonaded basil leaves
- shaved fresh parmesan
- large soup pot or dutch oven
- large wooden spoon
- traditional blender or immersion blender, see Notes
- Large bowl if using immersion blender, see Notes
- Add 1 tablespoon avocado oil to large pot and heat pot on stovetop over medium-high heat. Swirl or tilt pot occasionally to distribute oil across entire surface and heat until oil is hot and shimmery.
- When oil is ready, add 1 medium onion and 2-3 cloves garlic. Stir to incorporate then sauté 3 minutes or until onions and garlic have softened.
- Add 2 cups chopped bell pepper, 2 cups chopped zucchini, and 2 cups chopped eggplant. Stir to incorporate, then cook 5 minutes, stirring occasionally.
- After 5 minutes, add 1 28-ounce can tomatoes, 1 28-ounce carton vegetable stock, 1 teaspoon salt, 2 teaspoons dried basil, and 1 teaspoon dried parsley. Stir gently to incorporate ingredients then bring mixture to boil.
- Once boiling, immediately reduce heat under pot to medium-low. Simmer uncovered 20 minutes or until vegetables have softened.
- Once vegetables have softened, ladle approximately 50% of soup into traditional blender. Set blender aside and let soup cool 3 to 5 minutes, then carefully blend mixture until completely smooth. See Notes for tips on how to safely blend hot liquids.
- Return blended mixture to pot and stir to reincorporate. Taste soup and season with additional salt and/or freshly cracked black pepper if desired.
- Ladle prepared soup into serving bowls. Top each serving with pesto to taste, ½ tablespoon chiffonaded basil leaves, and shaved fresh parmesan if desired. Serve immediately with pieces of baguettes.
- Immersion Blender: If using an immersion blender, first ladle 50% of the soup into a large bowl and set it aside. Remove the soup pot from the heat and let the soup cool slightly, then insert the immersion blender and blend the soup until completely smooth. Return the reserved soup to the pot and stir to reincorporate.
- To Chiffonade the Basil: Stack the fresh basil leaves on top of each other, then roll the whole stack lengthwise into a cylinder. Slice perpendicular to the basil roll, creating long, thin ribbons of basil.
Tips for Blending Hot Liquids
- Fill blender no more than halfway. Work in batches as needed.
- Let soup cool slightly before blending.
- Remove center cap from blender lid and cover opening in lid with dish towel. Hold blender lid down while blending.
- Blend in short bursts until desired consistency is achieved.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.