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.
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
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.
Notes
Add chickpeas or white beans for extra protein and heartiness.
Stir in cooked pasta or rice to make it more filling.
A touch of chili flakes adds subtle heat.
Blend part of the soup for a creamier texture.
Roasting the vegetables before adding deepens the flavor.
Store leftovers in the fridge for 4–5 days or freeze 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: 160
- Sugar: 8g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
