Description
This Ratatouille Soup is a vibrant, vegetable-packed, and comforting dish inspired by the traditional French Ratatouille. Combining eggplant, zucchini, bell peppers, and tomatoes in a flavorful broth, this low-calorie, plant-based soup is perfect as a hearty one-pot meal or for easy meal prep. Full of bold herbs and fresh parsley garnish, it’s ideal for a cozy dinner that’s both healthy and satisfying.
Ingredients
Scale
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium eggplant, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried thyme
- ½ tsp dried oregano
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened, creating a fragrant base for the soup.
- Cook the Vegetables: Stir in minced garlic and cook for 1 minute, stirring frequently to avoid burning. Add diced eggplant, zucchini, and bell pepper. Cook for 5-6 minutes until the vegetables start to soften but still retain some texture.
- Add Tomatoes & Herbs: Add the halved cherry tomatoes, canned diced tomatoes with their juice, vegetable broth, dried basil, thyme, and oregano. Stir well to combine all ingredients and distribute the herbs evenly throughout the broth.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and simmer gently for 20-25 minutes, allowing the vegetables to become tender and the flavors to meld together beautifully.
- Season & Serve: Taste the soup and season with salt and pepper as desired. Ladle the hot soup into bowls and garnish each serving with freshly chopped parsley. Serve warm and enjoy the comforting blend of fresh vegetables and herbs.
Notes
- For a smoother texture, you can partially blend the soup with an immersion blender before simmering.
- Feel free to substitute fresh herbs for dried if available, adjusting quantities accordingly.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
- To add extra protein, consider topping with cooked beans or a dollop of plain yogurt.
- Adjust the seasoning towards the end to ensure a balanced flavor.
