Ratatouille Soup
A hearty and wholesome soup bursting with summer's fresh vegetables and classic Ratatouille flavors, perfect for cozy family dinners.
Ingredients
Base Ingredients
- 2 tablespoons olive oil For sautéing
- 1 medium onion, diced Add sweetness to the soup
- 3 cloves garlic, minced For aroma and flavor
Vegetables
- 1 medium eggplant, diced Classic Ratatouille vegetable
- 2 medium zucchini, diced
- 1 bell pepper chopped Any color
- 2 cups diced tomatoes Canned or fresh
Broth and Seasoning
- 4 cups vegetable broth Base for the soup
- 1 teaspoon dried thyme Herb for flavor
- 1 teaspoon dried oregano Herb for flavor
- to taste Salt and pepper For seasoning
Garnish
- to taste Fresh basil For serving
Instructions
Preparation
- In a large pot over medium heat, add the olive oil. Once hot, add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic, cooking for an additional 1 minute until fragrant.
- Toss in the diced eggplant and bell pepper. Sauté for another 5 minutes, allowing them to soften slightly.
- Add the diced zucchini and tomatoes to the pot. Stir everything well to combine, keeping the heat on medium.
- Next, pour in the vegetable broth, and mix in the dried thyme, oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat and let simmer for about 25-30 minutes.
- For a creamier texture, you can use an immersion blender to blend the soup until smooth, or you can leave it chunky for more texture.
- Ladle the soup into bowls and garnish each serving with fresh basil. Enjoy while warm!
Notes
Use fresh and organic vegetables for better flavor. Adjust seasonings according to taste, and feel free to experiment with texture.