Description
This Ratatouille Soup is a flavorful, comforting French-inspired dish loaded with fresh vegetables like zucchini, eggplant, bell peppers, and tomatoes. It’s a healthy, hearty soup perfect for a cozy meal, featuring aromatic herbs and a smooth texture achieved by blending half the soup. Served with optional pesto, fresh basil, parmesan, and baguettes, it’s both nutritious and satisfying.
Ingredients
For the Ratatouille Soup
- 1 tablespoon avocado oil or olive oil
- 1 medium onion, chopped (approximately 1 cup)
- 2-3 cloves garlic, minced
- 2 cups chopped bell pepper (approximately 1 large yellow or orange bell pepper, core and seeds removed)
- 2 cups chopped zucchini (approximately 2 small zucchinis or 1 large zucchini)
- 2 cups chopped eggplant (approximately 1 small eggplant or half of 1 large eggplant)
- 1 28-ounce can tomatoes (whole or crushed, San Marzano preferred; undrained)
- 1 28-ounce carton vegetable stock
- 1 teaspoon salt (more or less to taste)
- 2 teaspoons dried basil or 2 tablespoons finely chopped fresh basil
- 1 teaspoon dried parsley or 1 tablespoon finely chopped fresh parsley
- Freshly cracked black pepper, to taste
Serving Suggestions (All Optional)
- Pesto
- 2 tablespoons chiffonaded basil leaves
- Shaved fresh parmesan
- Baguettes
Instructions
- Heat Oil and Sauté Aromatics: Add 1 tablespoon avocado oil to a large pot and heat it on the stovetop over medium-high heat. Swirl or tilt the pot occasionally to distribute the oil evenly. Heat until the oil is hot and shimmering. Then add 1 medium chopped onion and 2-3 cloves of minced garlic. Stir to combine and sauté for about 3 minutes until the onions and garlic have softened and become fragrant.
- Add Vegetables and Cook: Add 2 cups chopped bell pepper, 2 cups chopped zucchini, and 2 cups chopped eggplant to the pot. Stir to incorporate all the vegetables, then cook for 5 minutes, stirring occasionally to prevent sticking and promote even cooking.
- Add Liquids and Herbs: Pour in 1 28-ounce can of tomatoes (undrained) and 1 28-ounce carton of vegetable stock. Sprinkle in 1 teaspoon salt, 2 teaspoons dried basil (or 2 tablespoons fresh basil), and 1 teaspoon dried parsley (or 1 tablespoon fresh parsley). Gently stir to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 20 minutes, or until the vegetables are very soft and flavors meld together.
- Blend the Soup: Using a ladle, transfer approximately half of the soup into a traditional blender. Let it cool for 3-5 minutes to avoid splatters. Carefully blend the soup in batches until smooth. (See Notes for tips on safely blending hot liquids.)
- Reincorporate and Season: Return the blended soup back to the pot and stir well to combine with the unblended portion. Taste and adjust seasoning with more salt and freshly cracked black pepper as desired.
- Serve and Garnish: Ladle the soup into serving bowls. Top each bowl with pesto to taste, ½ tablespoon chiffonaded basil leaves, and shaved fresh parmesan if desired. Serve immediately with slices of fresh baguette on the side.
Notes
- Immersion Blender: If using an immersion blender, ladle half of the soup into a large bowl and set aside. Remove pot from heat and let the soup cool slightly. Blend the soup in the pot or bowl until completely smooth, then return the reserved soup to the pot and stir together.
- Chiffonade the Basil: Stack basil leaves, roll them lengthwise into a cylinder, then slice perpendicular to create thin, ribbon-like strips for garnish.
- Tips for Blending Hot Liquids: Fill blender no more than halfway with hot liquid. Blend in short bursts, covering the lid opening with a towel to prevent splatters, and let soup cool slightly before blending.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
