Ratatouille Soup

Transform your favorite French-inspired dish into a comforting bowl of warmth with this Ratatouille Soup recipe. Bursting with vibrant Mediterranean flavors, this hearty soup features a medley of tender eggplant, zucchini, and bell peppers simmered in a fragrant broth of tomatoes, garlic, and aromatic herbs like thyme, oregano, and fresh basil. Perfectly balanced and naturally vegetarian, this soup is a nutritious delight that's both wholesome and satisfying. Ready in just under an hour, it’s an excellent choice for a light and flavorful weeknight dinner or meal prep. Serve it with a side of crusty bread for dipping, and top it with fresh parsley for an extra pop of freshness. Whether you're craving comfort food or a healthy, veggie-packed meal, this Ratatouille Soup is sure to please!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 1 medium, diced eggplant
• 2 medium, diced zucchini
• 1 large, diced red bell pepper
• 1 large, diced yellow bell pepper
• 1 14-ounce can canned diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 6 chopped fresh basil leaves
• 1 teaspoon (adjust to taste) kosher salt
• 0.5 teaspoon (adjust to taste) black pepper
• 2 tablespoons, chopped (optional for garnish) fresh parsley
• 1 loaf (optional, for serving) crusty bread

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until soft and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the diced eggplant to the pot and cook for 5 minutes, stirring occasionally, until slightly softened.

Step 5

Add the zucchini, red bell pepper, and yellow bell pepper. Cook for another 5 minutes, allowing the vegetables to start releasing their juices and softening.

Step 6

Pour in the canned diced tomatoes (including their juices) and the vegetable broth. Stir to combine.

Step 7

Add the dried thyme, dried oregano, kosher salt, and black pepper to the pot. Stir well.

Step 8

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.

Step 9

Stir in the fresh chopped basil during the last 5 minutes of cooking.

Step 10

Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Step 11

Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve with crusty bread on the side for dipping.

Nutrition Facts

Serving size	3299.5 grams (3299.5g)

Amount per serving	% Daily Value*
Calories	2680

Total Fat 83.20g	107%
Saturated Fat 16.10g	81%
Polyunsaturated Fat 10.90g
Cholesterol 8mg	3%
Sodium 10221mg	444%
Total Carbohydrate 418.70g	152%
Dietary Fiber 54.60g	195%
Total Sugars 90.60g
Protein 79.50g	159%

Vitamin D 0IU	0%
Calcium 640mg	49%
Iron 26mg	143%
Potassium 6084mg	129%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.3%

Protein: 11.6%

Carbs: 61.1%