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Ratatouille soup garnished with cream and sliced green onions in a round white bowl on top of a round white plate in front of another bowl of soup and a loaf of bread on a white surface
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Ratatouille Soup

This ratatouille soup is comforting, flavorful, and easy to store—perfect for leftovers, meal prep, or freezing for another cozy night.
Course Main Dish
Cuisine American
Diet Vegetarian
Keyword ratatouille soup, roasted vegetables, soup, vegetable soup, vegetables, vegetarian
Dietary Needs Egg-Free, Gluten-Free, Nut-Free
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 cups
Calories 173kcal
Author Stephanie Lynch

Equipment

Ingredients

​Vegetable Base

  • 1 medium onion chopped
  • 1 zucchini diced
  • 1 yellow bell pepper chopped
  • 1 red bell pepper chopped
  • 1 eggplant diced into 1-inch pieces
  • 1 cup potato cubes preferably Yukon Gold
  • 5 cloves garlic minced
  • 1 bunch of scallions chopped

Liquids & Sauces

  • 2 tbsp extra virgin olive oil
  • 1/2 cup white wine
  • 1 1/2 cups tomato sauce
  • 1 tbsp tomato paste
  • 4 cups chicken broth or vegetable broth for vegetarian option
  • 1/4 cup heavy cream
  • 1/2 cup water

Spices & Herbs

  • 1/2 tsp red pepper flakes
  • 1 tsp black pepper
  • 1 bay leaf
  • 1 tsp fennel seeds
  • 1 tsp sea salt
  • 1 tsp thyme
  • 1 tsp basil
  • A pinch of salt for finishing

Optional Additions

  • 1/2 cup grated Parmesan cheese
  • Fresh parsley and fresh basil for garnish
  • Cooking spray for roasting
  • Crusty bread

Instructions

  • Preheat the oven to 425°F
  • Toss the eggplant, bell peppers, and zucchini with a bit of cooking spray or extra virgin olive oil
  • Spread them on a baking sheet and roast for 20-25 minutes, flipping once, until soft and slightly charred
  • Meanwhile, in a large pot, Dutch oven, or stock pot, heat oil over medium-high heat
  • Sauté the onions, scallions, and garlic cloves for about 5-7 minutes, until translucent and fragrant
  • Stir in the cubes of potato and sauté another couple of minute
  • Add the white wine and let it reduce by half.
  • Stir in the tomato paste, tomato sauce, roasted vegetables, and all spices (including red pepper flakes, fennel seeds, thyme, basil, bay leaves, black pepper, and sea salt)
  • Pour in the chicken stock, tap water, and bring everything to a simmer over medium heat
  • Reduce the heat to low and let it cook, uncovered, for 30-40 minutes, or until the potatoes are tender
  • Using a food processor or immersion blender, pulse about half the soup to create a thick but still-textured base
  • Stir in light cream or heavy cream, taste for seasoning, and add lots of salt if needed
  • Simmer 5 more minutes, then serve warm

Nutrition

Serving: 1cup | Calories: 173kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 16mg | Sodium: 1082mg | Potassium: 628mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1021IU | Vitamin C: 63mg | Calcium: 100mg | Iron: 1mg