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–+ servings
Ratatouille Soup

Ratatouille Soup: A Cozy Bowl of Fresh Veggie Goodness

Experience the warmth of Ratatouille Soup, a delightful and nutritious blend of fresh vegetables perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: APPETIZERS
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Vegetable oil can be used as a substitute.
  • 1 medium Onion Any mild onion will work.
  • 3 cloves Garlic Fresh is preferred.
  • 1 medium Red Bell Pepper Green can be used for more bitterness.
  • 1 medium Yellow Bell Pepper Can be replaced with red or green.
  • 1 medium Zucchini Yellow squash is a good alternative.
  • 1 medium Eggplant Mushrooms can be used as a substitute.
For the Tomato Base
  • 28 ounces Crushed Tomatoes Canned for convenience or fresh.
  • 8 ounces Tomato Sauce More crushed tomatoes can substitute.
  • 4 cups Vegetable Broth Chicken broth for non-vegetarians.
For Seasoning
  • 1 teaspoon Dried Oregano Fresh can be used in double amount.
  • 1 teaspoon Dried Basil Fresh basil is an excellent substitute.
  • 1 teaspoon Dried Thyme Italian seasoning can be a convenient swap.
  • 1/4 teaspoon Red Pepper Flakes Optional for heat.
  • Salt To taste.
  • Black Pepper To taste.
For Garnishing
  • 1/4 cup Fresh Basil Leaves Mint can be an alternative.
  • Crusty Bread Sourdough or baguette for serving.

Equipment

  • Large pot

Method
 

Preparation and Cooking
  1. Begin by chopping the onion, mincing the garlic, and cutting the bell peppers, zucchini, and eggplant into bite-sized pieces.
  2. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and sauté for an additional minute.
  3. Introduce the bell peppers and cook for 5 minutes before adding the zucchini and eggplant, cooking for another 5-7 minutes until everything is tender.
  4. Add the crushed tomatoes, tomato sauce, and vegetable broth. Season with oregano, basil, thyme, and red pepper flakes. Bring to a simmer, cover, and let it simmer for at least 30 minutes.
  5. Taste the soup for seasoning and adjust as needed. For a creamier texture, blend part of the soup. Ladle into bowls, garnish with fresh basil leaves, and serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 40IUVitamin C: 80mgCalcium: 4mgIron: 10mg

Notes

Enjoy crafting this tasty, healthy dish filled with fresh veggies.

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