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Remi's Ratatouille Soup

Ratatouille soup recipe brings eggplant, zucchini, bell pepper, and tomatoes together in a Dutch oven for a tender, herb-scented vegetable soup. Fresh basil stirred in at the end adds a bright finish.
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Prep Time 15 minutes
Cook Time 39 minutes
Total Time 54 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 eggplant medium (about 1 pound), cut into 1/2-inch cubes
  • 2 zucchini medium, cut into 1/2-inch pieces
  • 1 can (28 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup fresh basil chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion and bell pepper and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and eggplant and cook for 6 to 8 minutes, stirring often, until the eggplant begins to soften.
  4. Add the zucchini and cook for 3 minutes, stirring occasionally.
  5. Stir in the tomatoes, vegetable broth, thyme, bay leaf, salt, and black pepper.
  6. Bring to a boil over medium-high heat, then reduce the heat and simmer uncovered for 20 to 25 minutes, until the eggplant is tender.
  7. Remove the bay leaf and stir in the basil.
  8. Serve.

Notes

Cut the vegetables into evenly sized pieces so they soften at a similar rate. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. The soup is naturally vegan as written.