If you have been following along since the beginning of my culinary school journey, you already know that I bought my Remy the Rat headband before my very first quarter purely to entertain myself and channel even a fraction of his impeccable French cooking energy in the kitchen. What started as a small joke quickly turned into a full commitment. So when Halloween rolled around, I took it one step further and cooked alongside Remy while dressed as Linguini, completely shocking my Friday night breakfast class with both my egg cooking skills and my unwavering dedication to the bit.
Today, I am back with another Lexi x Remy creation, Ratatouille soup. Whether you are looking for a cozy, healthy dish or simply want an excuse to practice your knife skills, this recipe is for you. Grab your apron, turn on some Parisian music, and remember that anyone can cook, especially with a tiny rat cheering you on.
Topics
Recipe Notes and Substitutions
- Even, Consistent Cuts: Aim to cut all of the vegetables to a similar size so they cook evenly and create a balanced texture throughout the soup.
- Save Your Scraps: Any excess vegetables can be rough chopped and stored in a sealed container or bag. Freeze them to use later for homemade vegetable stock.
- Add a Protein Boost: Shredded chicken can be stirred into the soup for added protein. Shrimp or tofu are also excellent alternatives and pair beautifully with the flavors of this dish.
Select one of the buttons below to follow along with a step-by-step recipe demo!
Ratatouille Soup
Serving Size:
6-8 servings
Time:
1 hour
Difficulty:
Easy
Ingredients
- 1/2 medium yellow onion, small diced
- 3 cloves garlic, minced
- 1/2 yellow bell pepper, small diced
- 1/2 red bell pepper, small diced
- 1/2 zucchini, small diced
- 1/4 eggplant, small diced
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 4 cups vegetable broth
- 2 Tbsp olive oil
- Salt to taste
- Black pepper to taste
- Garlic powder to taste
- Dried thyme to taste
- Dried basil to taste
- Dried oregano to taste
- Shredded chicken to taste (optional)
- Parsley to taste (optional)
Directions
- Small dice the onion, yellow bell pepper, red bell pepper, zucchini, and eggplant, then set aside. Mince the garlic and set aside separately.
- In a large pot over medium heat, add 1 tablespoon of olive oil and the onion. Cook for 3 to 5 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the garlic and cook for about 1 minute, or until fragrant.
- Stir in the yellow and red bell peppers and cook for 3 to 5 minutes, until they begin to soften.
- Add the zucchini and eggplant and cook for another 2 to 3 minutes, until slightly tender.
- Add the remaining tablespoon of olive oil and salt to taste, then continue cooking for 3 to 5 minutes, stirring occasionally, until the vegetables are lightly browned.
- Pour in the crushed tomatoes and tomato sauce, stirring well to combine.
- Add the vegetable broth and spices to taste, then bring the soup to a boil. Reduce to a simmer.
- Let the soup cook for 30 to 45 minutes, until slightly reduced and flavorful. Skim the surface occasionally to remove any excess oil.
- Adjust the seasonings to taste.
- Serve warm with shredded chicken for added protein and garnish with fresh parsley if desired.
- Use immediately or refrigerate or freeze for future use.
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