Easy Ratatouille Soup with Fresh Vegetables

Ratatouille Soup captures all the rustic warmth of the classic French dish in an easy, one-pot recipe. Packed with tender vegetables simmered in tomato broth, it’s a colorful and cozy way to enjoy garden-fresh flavor any time of year.

WHY YOU’LL LOVE THIS RATATOUILLE SOUP

This soup is light, healthy, and full of Mediterranean flavor.

• Vibrant mix of fresh vegetables
• Comforting yet low in calories
• Naturally vegan and gluten-free
• Packed with fiber, vitamins, and antioxidants
• Delicious as a meal or side dish

It reminds me of summer markets in Provence—fragrant, colorful, and satisfying without being heavy.

INGREDIENTS YOU’LL NEED

Main Ingredients

• 2 tbsp olive oil
  
• 1 large onion, chopped
  
• 2 cloves garlic, minced
  
• 1 red bell pepper, chopped
  
• 1 yellow bell pepper, chopped
  
• 2 medium zucchini, chopped
  
• 1 eggplant, chopped
  
• 1 (28 oz) can crushed tomatoes
  
• 1 (15 oz) can tomato sauce
  
• 4 cups vegetable broth
  
• 1 tsp dried oregano
  
• 1 tsp dried basil
  
• ½ tsp dried thyme
  
• ¼ tsp red pepper flakes (optional)
  
• Salt and black pepper, to taste
  
• Fresh basil leaves, for garnish

Optional Add-Ons or Substitutes

• Add chickpeas or white beans for protein
• Use Garlic Parmesan Dinner Rolls for dipping
• Serve alongside Hearty Minestrone Soup for a comforting combo
• Drizzle with balsamic glaze for richness
• Pair with Roasted Tomato and Bell Pepper Pasta for a full Mediterranean dinner

STEP-BY-STEP INSTRUCTIONS

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until fragrant, 3–4 minutes.
   
2. Add Vegetables: Stir in bell peppers, zucchini, and eggplant. Cook for 5–6 minutes until slightly softened.
   
3. Build the Base: Add crushed tomatoes, tomato sauce, vegetable broth, and all dried herbs. Stir to combine.
   
4. Simmer the Soup: Bring to a boil, then reduce heat and simmer for 25–30 minutes until all vegetables are tender.
   
5. Finish: Adjust seasoning with salt, pepper, and a pinch of red pepper flakes. Garnish with fresh basil.

EXPERT TIPS FOR SUCCESS

• Cut vegetables evenly so they cook uniformly.
• Roast some veggies first for deeper flavor.
• Add a splash of balsamic vinegar for tang.
• Pair with Garlic Butter Pasta for a hearty vegetarian meal.
• Let the soup sit for 10 minutes before serving—it tastes even better.

SERVING SUGGESTIONS

• Top with grated Parmesan or vegan cheese
• Serve with crusty bread or garlic toast
• Add quinoa or couscous for extra texture
• Pair with a crisp green salad
• Enjoy as a light lunch or dinner starter

STORING AND REHEATING

How to Store It

• Refrigerate in airtight containers up to 5 days
• Freeze for up to 2 months

How to Reheat It

• Reheat on the stovetop over medium heat until hot
• Add a splash of broth if it thickens
• Stir occasionally to maintain consistency

NUTRITION (PER SERVING)

Calories: 210 kcal | Protein: 5g | Carbohydrates: 26g | Fat: 10g | Saturated Fat: 1.5g | Cholesterol: 0mg | Sodium: 580mg | Fiber: 7g | Sugar: 10g | Vitamin A: 35% DV | Vitamin C: 95% DV | Calcium: 8% DV | Iron: 15% DV

FREQUENTLY ASKED QUESTIONS

FINAL THOUGHTS

Ratatouille Soup is a celebration of fresh, simple ingredients. It’s earthy, nourishing, and bursting with color—a feel-good meal for any season.

• Keep veggies slightly chunky for texture
• Adjust herbs to your taste
• Serve with bread for the ultimate comfort bowl

This soup brings the heart of Provence straight to your kitchen.

Jake

Ratatouille Soup

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This Ratatouille Soup transforms the rustic flavors of the classic French dish into a cozy, one‑pot soup full of veggies, tomato broth, and Mediterranean herbs — light, nutritious, and comforting any time of year.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tbsp olive oil
• 1 large onion, chopped
• 2 clove garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 medium zucchini, chopped
• 1 eggplant, chopped
• 28 oz can crushed tomatoes
• 15 oz can tomato sauce
• 4 cup vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.5 tsp dried thyme
• 0.25 tsp red pepper flakes (optional)
• salt and black pepper, to taste
• fresh basil leaves, for garnish

Equipment

• large pot

Method

 

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté 3–4 minutes until fragrant.
2. Add red and yellow bell peppers, zucchini, and chopped eggplant. Cook 5–6 minutes until they begin to soften.
3. Stir in crushed tomatoes, tomato sauce, vegetable broth, dried oregano, basil, thyme, and red pepper flakes (if using). Season with salt and pepper. Stir to combine.
4. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until all vegetables are tender and flavors meld.
5. Taste and adjust seasoning (salt, pepper, herbs). Garnish with fresh basil leaves before serving.

Nutrition

Calories: 210kcalCarbohydrates: 26gProtein: 5gFat: 10gSaturated Fat: 1.5gSodium: 580mgFiber: 7gSugar: 10gVitamin A: 35IUVitamin C: 95mgCalcium: 8mgIron: 15mg

Notes

• Use uniform chopping for even cooking.
• For deeper flavor, you can roast some vegetables before adding them to the soup.
• To make it heartier, stir in beans or grains. Leftovers taste great — flavors deepen overnight.

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