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.
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)
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.
Notes
Add white beans or chickpeas for extra protein.
Stir in cashew cream or top with pesto for a richer version.
Roast the vegetables beforehand for deeper flavor.
Add red pepper flakes for a spicier kick.
Soup tastes even better the next day.
Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
