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–+ servings

Ratatouille Soup

A delightful and hearty soup made with summer vegetables, rich tomato base, and aromatic herbs, perfect for a cozy dinner or light lunch.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine French
Servings 4 servings
Calories 120 kcal

Equipment

Ingredients
  

Vegetables and Herbs

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 medium red bell pepper, diced
  • 1 medium eggplant, diced
  • 1 can (14.5 ounces) diced tomatoes, with juices
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)

Instructions
 

  • Wash all the fresh produce thoroughly. Dice the onion, zucchini, yellow squash, red bell pepper, and eggplant into small, even pieces. Mince the garlic cloves finely.
  • Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
  • Add the diced zucchini, yellow squash, red bell pepper, and eggplant. Stir and cook for 8-10 minutes until softened.
  • Pour in the diced tomatoes and vegetable broth. Stir in the dried basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
  • Taste and adjust seasoning if needed. Serve in bowls and garnish with fresh basil leaves if desired.

Notes

Ratatouille soup can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Calories: 120kcalProtein: 3gSodium: 400mg
Keyword comfort food, healthy, vegetarian
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