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Remi's Ratatouille Soup

Ratatouille soup brings eggplant, zucchini, bell pepper, and tomatoes together in a Dutch oven for a hearty, vegetable-packed meal. The vegetables simmer until the eggplant is tender but still holds its shape, then fresh basil adds a bright finish.
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Prep Time 15 minutes
Cook Time 44 minutes
Total Time 59 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 1 red bell pepper medium, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 eggplant medium (about 1 pound), cut into 3/4-inch cubes
  • 2 zucchini medium (about 1 pound total), cut into 3/4-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 4 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.25 cup fresh basil chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the onion and bell pepper and cook for 6 to 8 minutes, stirring occasionally, until softened.
  2. Add the garlic and tomato paste and cook for 1 minute, stirring constantly.
  3. Stir in the eggplant, zucchini, salt, and black pepper and cook for 5 minutes, stirring occasionally.
  4. Add the crushed tomatoes, vegetable broth, thyme, and bay leaf.
  5. Bring to a boil over medium-high heat.
  6. Reduce the heat to medium-low and simmer uncovered for 25 to 30 minutes, until the eggplant is tender but still holds its shape.
  7. Remove and discard the bay leaf.
  8. Stir in the basil.

Notes

For the best texture, simmer until the eggplant is tender but still holds its shape. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. The soup is naturally vegan; use certified gluten-free vegetable broth if needed.