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Ratatouille Soup from the Movie Recipe

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★★★★★

4.5 from 128 reviews

A hearty and flavorful Ratatouille Soup inspired by the beloved movie, packed with vibrant vegetables simmered in a savory tomato and herb broth. This comforting soup captures the essence of traditional ratatouille in a warm, easy-to-make dish perfect for any season.

Ingredients

Scale

Vegetables

  • 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

Liquids and Canned Goods

  • 2 tablespoons olive oil
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups vegetable broth

Seasonings

  • 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

Garnish (Optional)

  • Fresh basil leaves
  • A swirl of cream or a dollop of ricotta cheese for serving

Instructions

  1. Prepare the Vegetables: Start by peeling and chopping the large onion into small pieces. Mince the garlic cloves finely. Remove stems and seeds from the red and yellow bell peppers, then chop into bite-sized chunks. Peel the eggplant if desired and cut into uniform cubes. Chop the zucchini and yellow squash into pieces similar in size to the other vegetables for even cooking.
  2. Sauté Aromatics: Heat the olive oil in a large soup pot over medium heat. Add the chopped onions and minced garlic. Cook them until the onions become translucent and fragrant, about 5-7 minutes, stirring occasionally to prevent burning.
  3. Add Peppers and Eggplant: Add the chopped red and yellow bell peppers along with the cubed eggplant to the pot. Sauté for another 5 minutes, allowing the vegetables to soften slightly and absorb the oil.
  4. Add Zucchini and Squash: Stir in the chopped zucchini and yellow squash. Cook for an additional 3-4 minutes while stirring to combine all the vegetables well.
  5. Add Tomatoes and Broth: Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir to mix all ingredients thoroughly.
  6. Season the Soup: Add dried basil, dried oregano, dried thyme, red pepper flakes (if using), salt, and black pepper. Stir well to incorporate the herbs and spices evenly throughout the soup.
  7. Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally, until all the vegetables are tender and flavors are well melded.
  8. Adjust Seasoning: Taste the soup and add more salt, pepper, or red pepper flakes if desired.
  9. Serve: Ladle the hot ratatouille soup into bowls. Garnish with fresh basil leaves. Optionally, add a swirl of cream or a dollop of ricotta cheese on top for a creamy finish.

Notes

  • Peeling the eggplant is optional but helps reduce bitterness and improve texture.
  • Use fresh garlic for the best flavor or use pre-minced garlic sparingly.
  • Uniform chopping of vegetables ensures even cooking.
  • Simmer gently to allow flavors to develop without overcooking the vegetables.
  • Adding cream or ricotta cheese adds richness but can be omitted for a vegan dish.

Keywords: ratatouille soup, vegetable soup, French soup, healthy soup, vegetarian recipe, tomato soup, vegetable broth soup

Find it online: https://platedbyemma.com/ratatouille-soup-from-the-movie-recipe/