Ratatouille Soup
A bowl of Ratatouille Soup is a celebration of fresh vegetables and robust flavors, bringing together the essence of summer in each spoonful. This dish not only warms the soul but also offers a delicious way to enjoy a rainbow of vegetables in a comforting format.
Ratatouille Soup is a fantastic twist on the classic French dish itself, transforming those familiar ingredients into a rich, velvety soup that’s both nourishing and satisfying. The combinations of eggplant, zucchini, bell peppers, and the delightful aroma of herbes de Provence create a tantalizing experience that is difficult to resist. Pair it with a crispy cheese toast for a complete meal that dazzles the senses and is perfect for sharing with family and friends. Whether you are looking for a light lunch or a hearty dinner, this soup serves as an ideal choice that is simple to prepare yet impressive enough for entertaining.
Why make this recipe
Making Ratatouille Soup allows you to embrace the bounty of fresh vegetables while providing an easy avenue to create a meal that is both nutritious and packed with flavor. With just a few simple ingredients, you can elevate your cooking by embracing the French techniques that emphasize quality over quantity. It’s a wonderful opportunity to experiment with seasonal ingredients, showcasing what each season has to offer, whether it’s the vibrant summertime vegetables or the earthy flavors of autumn produce. The adaptability of this recipe means you can enjoy it any time of year by using what’s readily available.
Not only does Ratatouille Soup offer a comforting dish that can be served on its own, but it also pairs beautifully with various accompaniments. Whether served with a light salad or paired with crusty bread, the soup becomes a versatile starter or main course. The combination of fresh herbs adds a vibrant flavor profile that refreshes the palate, while the use of olive oil enhances the overall depth of flavor. This recipe is a true representation of using simple, quality ingredients to create something extraordinary.
How to make Ratatouille Soup
To prepare Ratatouille Soup, begin by choosing the freshest vegetables available. Quality is paramount, as fresh produce will yield a vibrant flavor that transforms this soup into a delightful experience. After prepping your vegetables, you’ll cook them down to soften and meld the flavors together. The initial step involves sautéing the onions, which acts as the flavor base, followed by the addition of garlic and herbs that elevate the soup into something special.
Once the vegetables are tender and aromatic, you’ll introduce the canned San Marzano tomatoes and broth, gathering all ingredients into a simmering pot that allows the flavors to blend harmoniously. The boiling process helps to develop a rich taste while preserving the integrity of the vegetables. After simmering, blending part of the soup creates a creamy texture that enhances the overall experience, allowing you to enjoy a delightful contrast between the smooth and chunky elements.
The final touches – a broiled cheese toast – provide a satisfying crunch that complements the smooth, comforting soup. When served, the combination of flavors from the soup alongside the melted cheese creates a delightful bite that will surely satisfy your guests. Enjoy the warmth and hominess of this dish as you share it with family or indulge in a cozy evening at home.
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 large onion, diced
- 1 tablespoon herbes de Provence
- Kosher salt
- 1 small Japanese eggplant, diced
- 1 small zucchini, diced
- 1 yellow bell pepper, diced
- 1 (28-ounce) can whole San Marzano tomatoes, crushed
- 2 cups low-sodium vegetable or chicken broth
- Large handful of fresh basil leaves, torn
- 8 thick slices baguette
- 1 cup coarsely grated gruyère or Swiss cheese (about 4 ounces)
- Freshly ground pepper
Directions
- Heat olive oil in a large pot over medium-high heat. Cook the onion and garlic until softened (about 3 minutes).
- Add 1–2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini, and bell pepper; cook, stirring, for 5 minutes.
- Add the tomatoes (with juices), broth, and half the basil. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Preheat the broiler. Brush bread with olive oil, season with the remaining herbes de Provence and salt, and broil until lightly toasted.
- Top the toast with cheese and broil again until melted.
- Blend about half the soup until smooth, then stir it back into the pot. Season with salt and pepper.
- Serve the soup topped with the cheese toast and remaining basil.
Time Breakdown
• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6
How to serve Ratatouille Soup
Ratatouille Soup is best served hot, embracing the warmth of the ingredients that come together to create a harmonious blend of flavors. For an impressive presentation, pour each serving into a bowl, ensuring that everyone enjoys the delightful chunks of vegetables. Top with a slice of broiled cheese toast that has been generously doused with olive oil and seasoned perfectly. The melted cheese adds a layer of richness, while the toast offers a satisfying crunch that contrasts beautifully with the smooth soup.
Consider garnishing each bowl with additional fresh basil leaves to provide a pop of color and an aromatic finish. Pair the soup with a light salad dressed with a simple vinaigrette for a refreshing balance. Furthermore, crusty baguettes or artisan bread make a delightful accompaniment, allowing everyone to enjoy dipping and savoring every last drop of the soup.
How to store Ratatouille Soup
Storing Ratatouille Soup is straightforward. Allow the soup to cool to room temperature before transferring it into an airtight container. The soup can be stored in the refrigerator for up to three days, making it a perfect make-ahead meal. If you plan to store it longer, consider freezing the soup for extended freshness. Make sure to leave some space at the top of the container, as the soup will expand when frozen.
To reheat, gently warm the soup on the stove over medium heat, stirring occasionally to ensure even heating. If the soup has thickened after refrigeration, adding a splash of broth or water can help restore its desired consistency. When ready to serve, pair with fresh cheese toast, as this always elevates the dish with warmth and crunch.
Tips to make Ratatouille Soup
To elevate your Ratatouille Soup, consider using fresh herbs beyond just basil, such as parsley or thyme, which can add dynamic flavors. Ensure to salt your vegetable cooking process well enough to enhance the flavors; however, be mindful of the salt content if using store-bought broth, which can be high in sodium. An optional addition is a splash of balsamic vinegar or a sprinkle of red pepper flakes to introduce a hint of acidity and heat, respectively, balancing the natural sweetness of the vegetables.
For a heartier soup, feel free to add legumes such as white beans or lentils for an added protein boost that blends well with the flavors of the soup. Alternatively, serve with a dollop of crème fraîche or yogurt to allow for a creamy finishing touch that can be stirred in just before enjoying. These small adjustments can truly customize the dish to cater to your taste preferences.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 350 kcal
• Protein: 10 g
• Carbohydrates: 35 g
• Fat: 20 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 480 mg
FAQs
Q: Can I make Ratatouille Soup in advance?
A: Yes, Ratatouille Soup can be made in advance and stored in the fridge for up to three days, or frozen for longer storage.
Q: What can I serve with Ratatouille Soup?
A: It pairs beautifully with crusty bread or a light salad, and broiled cheese toast can be a star in the meal.
Q: Can I use different vegetables in the soup?
A: Absolutely! Feel free to experiment with seasonal vegetables like squash, carrot, or even spinach for added nutrition and flavor.
Ratatouille Soup
Ingredients
Base Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 large onion, diced
- 1 tablespoon herbes de Provence
- Kosher salt Kosher salt to taste
Vegetables
- 1 small Japanese eggplant, diced
- 1 small zucchini, diced
- 1 yellow bell pepper, diced
- 1 28-ounce can whole San Marzano tomatoes, crushed
- 2 cups low-sodium vegetable or chicken broth
- 1 large handful fresh basil leaves, torn
Cheese Toast Ingredients
- 8 thick slices baguette
- 1 cup coarsely grated gruyère or Swiss cheese (about 4 ounces)
- Freshly ground pepper Freshly ground pepper to taste
Instructions
Preparation
- Heat olive oil in a large pot over medium-high heat. Cook the onion and garlic until softened (about 3 minutes).
- Add 1–2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini, and bell pepper; cook, stirring, for 5 minutes.
Cooking
- Add the tomatoes (with juices), broth, and half the basil. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Preheat the broiler. Brush bread with olive oil, season with the remaining herbes de Provence and salt, and broil until lightly toasted.
- Top the toast with cheese and broil again until melted.
- Blend about half the soup until smooth, then stir it back into the pot. Season with salt and pepper.
Serving
- Serve the soup topped with the cheese toast and remaining basil.
