Name: Ratatouille Soup Inspired by the Movie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 medium eggplant, diced; 1 zucchini, diced; 1 yellow squash, diced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 can (14.5 oz) diced tomatoes; 3 cups vegetable broth; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; Salt and pepper to taste; Fresh basil for garnish (optional)

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Ratatouille Soup Inspired by the Movie a comforting, rustic French vegetable soup, this Ratatouille Soup draws inspiration from the iconic dish featured in the beloved movie Ratatouille. It captures the essence of Provençal cooking with a medley of colorful vegetables simmered in a rich tomato broth. I love how it transforms simple garden ingredients into a vibrant, soul-warming meal that feels both nourishing and elegant.

Ratatouille Soup Inspired by the Movie

Ingredients

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

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 medium eggplant, diced

1 zucchini, diced

1 yellow squash, diced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 can (14.5 oz) diced tomatoes

3 cups vegetable broth

1 tablespoon tomato paste

1 teaspoon dried thyme

½ teaspoon dried basil

½ teaspoon dried oregano

Salt and pepper to taste

Fresh basil for garnish (optional)

Directions

I start by heating olive oil in a large pot over medium heat.

Then, I add chopped onion and garlic, cooking them until they turn translucent—about 5 minutes.

Next, I stir in the diced eggplant and let it cook for another 5 minutes until it begins to soften.

I follow with the zucchini, yellow squash, red bell pepper, and yellow bell pepper, cooking everything together for 7–10 minutes until the vegetables start to become tender.

I stir in the canned diced tomatoes (with their juices), vegetable broth, and tomato paste.

Then I add the thyme, basil, oregano, salt, and pepper, bringing the soup to a gentle boil.

Once boiling, I reduce the heat, cover the pot, and let it simmer for 20–25 minutes so the flavors can blend beautifully.

Finally, I taste and adjust the seasoning before serving it hot, optionally garnished with fresh basil or a drizzle of olive oil or pesto.

Servings and timing

This Ratatouille Soup serves 6 and takes about 45 minutes from start to finish. Here's the breakdown:

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: Around 180 kcal per serving

Variations

When I want to change it up, I sometimes add cooked white beans or chickpeas for extra protein. For a richer version, I stir in a spoonful of cashew cream or top it with a swirl of pesto. If I have extra time, I like to roast the vegetables first to deepen the flavor even more. And when I'm craving a bit of spice, I throw in a pinch of red pepper flakes.

Storage/Reheating

I store leftover Ratatouille Soup in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day. For longer storage, I freeze portions for up to 3 months. When I reheat, I do so gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened.

FAQs

How can I make this soup more filling?

I sometimes add white beans, lentils, or cooked quinoa to make the soup heartier without losing its healthy profile.

Can I use fresh tomatoes instead of canned?

Yes, I can use about 4–5 fresh, ripe tomatoes. I chop them and simmer a bit longer to break them down fully.

Is this soup good for meal prep?

Absolutely. I often make a big batch, and it reheats beautifully throughout the week, making it great for meal prep.

What other herbs can I use?

I’ve used rosemary, parsley, or herbes de Provence in place of the listed herbs for a slightly different French twist.

Can I blend the soup?

Yes, if I prefer a smoother texture, I blend half or all of the soup using an immersion blender or a standard blender for a creamy consistency.

Conclusion

This Ratatouille Soup is one of those recipes I return to again and again—especially when I want something cozy, clean, and satisfying. Whether I’m cooking for guests or just making a nourishing meal for myself, it always delivers warmth, color, and comfort in every spoonful. Inspired by a beloved movie and grounded in timeless French flavors, it’s a bowl of happiness I’m always glad to make.

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Ratatouille Soup Inspired by the Movie

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings
Diet: Vegan

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Description

A comforting and rustic French vegetable soup inspired by the movie Ratatouille, featuring a medley of garden vegetables simmered in a rich tomato broth. It's plant-based, gluten-free, and packed with wholesome flavor.

Instructions

Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic; cook for about 5 minutes until translucent.
Stir in the diced eggplant and cook for another 5 minutes until it begins to soften.
Add the zucchini, yellow squash, red bell pepper, and yellow bell pepper. Cook for 7–10 minutes until the vegetables are tender.
Stir in the canned diced tomatoes with their juices, vegetable broth, and tomato paste.
Add thyme, basil, oregano, salt, and pepper. Bring the soup to a gentle boil.
Reduce the heat, cover, and simmer for 20–25 minutes to let the flavors blend.
Taste and adjust seasoning. Serve hot, optionally garnished with fresh basil or a drizzle of olive oil or pesto.