Name: Ratatouille Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 medium eggplant, diced; 1 zucchini, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 can (14 oz) diced tomatoes; 3 tablespoons tomato paste; 3 cups vegetable broth; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; Salt and pepper to taste; Fresh basil or parsley, for garnish

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A warm, hearty twist on the classic French ratatouille, this vibrant Ratatouille Soup is packed with fresh vegetables, herbs, and rich tomato flavor. I love how it turns the beloved Provençal dish into a cozy, nourishing bowl that's both satisfying and light. It’s a plant-based comfort food that’s ideal for chilly evenings, healthy meal prep, or whenever I crave something wholesome and full of seasonal produce.

Ratatouille Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

1 medium eggplant, diced

1 zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 can (14 oz) diced tomatoes

3 tablespoons tomato paste

3 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon smoked paprika

Salt and pepper to taste

Fresh basil or parsley, for garnish

Directions

I heat the olive oil in a large pot over medium heat and sauté the diced onion for about 3–4 minutes until it's softened.

Then I stir in the garlic and cook for another 30 seconds until it’s fragrant.

I add the eggplant and cook for 5 minutes, stirring occasionally to get a bit of browning and softness.

After that, I toss in the zucchini and both bell peppers, cooking for another 5–7 minutes.

I stir in the diced tomatoes, tomato paste, and vegetable broth, making sure everything is well mixed.

Then I season the soup with thyme, oregano, smoked paprika, salt, and pepper.

I bring it all to a boil, reduce the heat, and let it simmer for 20–25 minutes until the vegetables are tender and the flavors have melded together.

I always taste and adjust the seasoning if needed.

When serving, I top it with fresh basil or parsley for a burst of freshness.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Calories per serving: 160 kcal

Variations

Sometimes I add chickpeas or white beans for extra protein and heartiness.

I like stirring in some cooked pasta or rice to make it more filling.

A touch of chili flakes gives it a subtle heat if I’m craving something spicier.

When I want extra richness, I blend part of the soup for a creamier texture.

I’ve also tried roasting the vegetables first before adding them to the pot—it adds a deeper, caramelized flavor.

Storage/Reheating

I store leftover Ratatouille Soup in an airtight container in the fridge for up to 4–5 days. It also freezes beautifully for up to 3 months. When reheating, I simply warm it on the stove over medium heat, stirring occasionally, or microwave individual portions. If it thickens too much, I just add a splash of water or broth to loosen it.

FAQs

How can I make this soup creamier?

If I want a creamier texture, I blend half the soup using an immersion blender or regular blender and mix it back in. It gives a thick, velvety finish without any cream.

Can I make this soup ahead of time?

Yes, I often make it a day in advance. The flavors get even better the next day after everything has had time to meld.

Is this soup freezer-friendly?

Absolutely. I let the soup cool completely, then store it in freezer-safe containers for up to 3 months. It reheats well on the stove or in the microwave.

What can I serve with this soup?

I love pairing it with crusty bread, a green salad, or even a grilled vegan cheese sandwich for a more complete meal.

Can I add protein to make it more filling?

Yes, I often add canned beans like chickpeas, lentils, or even tofu cubes to boost the protein and make it more satisfying.

Conclusion

Ratatouille Soup is one of those recipes I keep coming back to—simple, healthy, and incredibly comforting. Whether I’m looking for a cozy dinner, a nourishing meal prep option, or a way to use up seasonal veggies, it always hits the spot. With its bold flavors and wholesome ingredients, it’s a go-to in my kitchen, especially during colder months.

📖 Recipe:

Ratatouille Soup

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Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegan

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Description

A hearty, plant-based twist on the classic French ratatouille, this cozy soup is packed with fresh vegetables, herbs, and a rich tomato base. It's ideal for chilly evenings, meal prep, or a nourishing weeknight dinner.

Instructions

Heat olive oil in a large pot over medium heat and sauté the diced onion for about 3–4 minutes until softened.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the eggplant and cook for 5 minutes, stirring occasionally until slightly browned and softened.
Add zucchini, red bell pepper, and yellow bell pepper, and cook for another 5–7 minutes.
Stir in diced tomatoes, tomato paste, and vegetable broth until well combined.
Season with thyme, oregano, smoked paprika, salt, and pepper.
Bring to a boil, reduce heat, and let simmer for 20–25 minutes until vegetables are tender and flavors have melded.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh basil or parsley.