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Featured image showcasing Remi's Ratatouille Soup, a culinary delight.

Remi's Ratatouille Soup Easy

This recipe recreates the magic of Ratatouille soup, focusing on the proper techniques to unlock the full potential of each vegetable. By gently sautéing, simmering, and balancing acidity, this recipe transforms humble ingredients into a flavorful and satisfying soup.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Soup
Cuisine: French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 medium zucchini, diced
  • 1 medium eggplant, diced
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup chopped fresh parsley, for garnish
  • 1 tablespoon tomato paste optional
  • Pinch of sugar, to balance acidity optional

Equipment

  • large pot
  • Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Ladle

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
  4. Add the bell peppers, zucchini, and eggplant to the pot.
  5. Cook, stirring occasionally, until slightly softened, about 8-10 minutes.
  6. Stir in the crushed tomatoes, vegetable broth, oregano, basil, thyme, and bay leaf. Bring to a simmer.
  7. If using, stir in the tomato paste and sugar.
  8. Season with salt and pepper to taste.
  9. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, allowing the flavors to meld.
  10. Remove the bay leaf before serving.
  11. Taste and adjust seasoning as needed. Add more salt, pepper, or herbs to your liking.
  12. Ladle the soup into bowls and garnish with fresh parsley.
  13. Serve hot.

Notes

For a deeper flavor, roast the garlic before mincing and adding to the soup. You can substitute the individual herbs with 1 tablespoon of Herbes de Provence. A drizzle of balsamic glaze before serving adds a touch of sweetness and acidity. Store leftover soup in an airtight container in the refrigerator for up to 3 days.