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Remi's Ratatouille Soup

Remi's ratatouille soup is a French-inspired vegetable broth simmered until the zucchini, eggplant, and peppers are very tender. Enjoy vibrant Provençal flavor from crushed and diced tomatoes plus herbs de Provence and fresh basil.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 eggplants Diced; toss with salt and sit to draw out moisture.
  • 2 zucchini Diced.
  • 2 yellow squash Diced.
  • 2 red bell peppers Diced.
  • 1 onion Diced.
  • 6 garlic Minced.
Tomatoes and broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup vegetable broth
Seasonings and herbs
  • 3 tbsp olive oil Used for sautéing and to finish.
  • 2 tsp herbs de Provence
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 0.5 tsp red pepper flakes
  • 0.25 cup fresh basil Chiffonade; stirred in at the end.
  • 1 salt and pepper to taste
Serving
  • 1 olive oil and parmesan for serving Drizzle and sprinkle to serve.

Equipment

  • 1 Dutch oven

Method
 

Prep the vegetables
  1. Toss the diced eggplant with salt and let sit 15 minutes, then rinse and dry.
  2. Dice the zucchini, yellow squash, red bell peppers, and onion, and mince the garlic.
Build the soup base
  1. Heat olive oil in a large pot over medium heat.
  2. Sauté the onion and bell peppers for 5 minutes, stirring until softened and fragrant.
  3. Add the garlic and eggplant and cook for 5 minutes, until the eggplant begins to soften and the pot smells aromatic.
  4. Add the zucchini and yellow squash and cook for 3 minutes, stirring to coat in the oil and start tenderizing.
Simmer
  1. Add the crushed tomatoes, diced tomatoes, vegetable broth, herbs de Provence, dried basil, dried thyme, and red pepper flakes.
  2. Bring to a simmer, then cook for 20-25 minutes until all vegetables are very tender, keeping the liquid gently bubbling.
Finish and serve
  1. Stir in the fresh basil, then season with salt and pepper to taste.
  2. Finish with a drizzle of good olive oil and serve with parmesan.

Notes

Pro tip: salting the eggplant and rinsing helps prevent a watery soup and keeps the vegetables tasting lighter; let the soup cool before storing. Refrigerate in an airtight container up to 4 days; freeze up to 2 months (thaw and rewarm gently). For a lower-sodium option, use no-salt-added crushed/diced tomatoes and reduce added salt.