Name: Ratatouille Soup from the Movie: A Delicious Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 1 large onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 2 medium zucchini, chopped; 1 eggplant, chopped; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 4 cups vegetable broth; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper to taste; Fresh basil leaves, for garnish; Optional: Crusty bread, for serving

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Introduction

Ratatouille Soup is a vibrant and comforting dish inspired by the beloved movie. This hearty vegetable soup combines tender zucchini, eggplant, peppers, and tomatoes with fragrant herbs for a flavorful, cozy meal perfect for any season.

A rustic, thick beige soup fills a white bowl with dark speckles around its edges. On top, there is a small mound of diced green zucchini, glossy sautéed brown mushrooms, and a sprinkle of finely grated white cheese. Tiny green herb leaves are scattered on the soup, with a drizzle of golden olive oil creating a shiny contrast on the surface. A vintage silver spoon rests inside the bowl, partially submerged in the soup. The bowl sits on a light brown cloth with fresh thyme sprigs nearby, all against a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 medium zucchini, chopped
1 eggplant, chopped
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Fresh basil leaves, for garnish
Optional: Crusty bread, for serving

Instructions

Step 1: Prepare the vegetables by chopping the onion, mincing the garlic, and cutting the bell peppers, zucchini, and eggplant into bite-sized pieces.
Step 2: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 to 7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add the chopped red and yellow bell peppers to the pot and cook for 5 minutes. Then add the zucchini and eggplant, cooking for an additional 5 to 7 minutes until all vegetables are softened.
Step 4: Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir in dried oregano, basil, thyme, and red pepper flakes if using. Season with salt and black pepper to taste.
Step 5: Bring the soup to a simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally to blend the flavors.
Step 6: Taste the soup and adjust seasoning as needed. For a smoother texture, optionally blend a portion using an immersion blender. Serve hot, garnished with fresh basil leaves and accompanied by crusty bread if desired.

Tips & Variations

To enhance flavor, let the soup simmer longer to deepen the taste.
For added richness, stir in a splash of cream or coconut milk before serving.
Use fresh herbs if available for a more vibrant aroma.
Make it heartier by adding cooked beans or lentils during the simmering stage.
This soup freezes well, so portion leftovers for an easy future meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

A bowl of creamy light brown soup fills most of the image, served in a speckled beige bowl resting on a white marbled surface. The soup is topped with a central line of sautéed dark brown mushrooms, light green brussels sprout halves, a generous pile of grated white cheese, and small green herb sprigs. Drops of golden olive oil glisten on the soup’s surface, and black pepper specks are scattered around. A silver spoon with an intricate handle rests on the right edge of the bowl with its tip dipped in the soup. Around the bowl, pieces of crusty bread and green herbs are placed casually. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used but you’ll need about 6 cups of chopped ripe tomatoes. Cook them longer to break down properly and develop a rich flavor.

Is this soup suitable for a vegan diet?

Absolutely. This recipe is naturally vegan as it uses vegetable broth and no animal products. Just ensure your broth is vegan-friendly if purchasing pre-made.