Name: Ratatouille Soup from the Movie Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: French
Ingredients: 1 large onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 large eggplant, peeled and cubed; 2 zucchini, chopped; 2 yellow squash, chopped; 2 tablespoons olive oil; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 4 cups vegetable broth; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper to taste; Fresh basil leaves; A swirl of cream or a dollop of ricotta cheese for serving

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Introduction

Ratatouille Soup brings the vibrant flavors of the classic French vegetable stew into a comforting, easy-to-enjoy bowl. Inspired by the movie favorite, this soup is packed with fresh vegetables and aromatic herbs, making it a perfect warm meal for any day.

A large, white bowl filled with creamy light brown soup sits on a white marbled surface. In the center of the soup, there is a small swirl of white cream topped with sautéed brown mushroom slices and small green thyme leaves. Next to the mushrooms, chopped green celery pieces add a fresh look. A drizzle of golden olive oil and tiny red chili flakes are spread on the soup's surface. A silver spoon rests inside the bowl on the right side. In the background, pieces of crusty golden bread lie near the bowl, and two jars with spices are slightly blurred. A soft beige cloth is placed under part of the bowl. 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
1 large eggplant, peeled and cubed
2 zucchini, chopped
2 yellow squash, chopped
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Fresh basil leaves, for garnish
Optional: A swirl of cream or a dollop of ricotta cheese for serving

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
Step 2: Add the minced garlic and cook for another minute until fragrant.
Step 3: Stir in the chopped red and yellow bell peppers and cook for 5 minutes, allowing them to soften.
Step 4: Add the peeled and cubed eggplant, chopped zucchini, and yellow squash. Cook, stirring occasionally, for about 7-8 minutes to let the vegetables begin to soften.
Step 5: Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir everything together.
Step 6: Add dried basil, oregano, thyme, red pepper flakes (if using), salt, and black pepper. Bring the soup to a gentle boil, then reduce heat and let it simmer uncovered for 25-30 minutes, until all vegetables are tender and the flavors meld.
Step 7: Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh basil leaves. Add a swirl of cream or a dollop of ricotta cheese if desired for extra richness.

Tips & Variations

For a heartier meal, add cooked beans or lentils to the soup during the final 10 minutes of simmering.
If you don’t have fresh basil for garnish, a sprinkle of dried basil or parsley works well too.
To reduce the soup’s acidity, add a pinch of sugar or a splash of balsamic vinegar towards the end of cooking.
Peeling the eggplant is optional; leaving the skin on adds texture but may taste slightly bitter to some.
For a creamy texture without dairy, blend a portion of the soup and stir it back in before serving.

Storage

Store leftover ratatouille soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to prevent overcooking the vegetables. This soup also freezes well – keep it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A creamy light brown soup fills a rustic beige bowl with visible rough texture, placed on a soft beige cloth over a white marbled surface. The soup is topped with a neat cluster of golden-brown sautéed mushroom slices on the left side, two quartered artichoke hearts with a pale green color near the center, and a small heap of white grated cheese right in the middle. Scattered fresh green herb leaves and tiny black pepper bits sprinkle around the toppings, with small droplets of golden olive oil spread across the soup surface. A vintage silver spoon rests inside the bowl on the right side, and pieces of crusty brown bread appear in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes! This soup is naturally vegan as written. Just skip adding cream or ricotta cheese at serving, or use a plant-based alternative if you like.

Can I use fresh tomatoes instead of canned?

Absolutely. If using fresh tomatoes, use about 6 cups of peeled and chopped tomatoes. Cook them down a bit longer to achieve a rich consistency similar to canned crushed tomatoes.