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Remi's Ratatouille Soup

Remi's ratatouille soup is a Provençal-style vegetable soup with tender zucchini and eggplant simmered in crushed tomatoes and herbs de Provence. Finish with fresh basil and a drizzle of olive oil for a bright, lightly peppery broth.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

eggplant
  • 2 small eggplants
  • 0.5 salt
  • 0.25 pepper
  • 3 tbsp olive oil For sautéing and finishing.
zucchini and yellow squash
  • 2 zucchini Diced.
  • 2 yellow squash Diced.
peppers and aromatics
  • 2 red bell peppers Diced.
  • 1 onion Diced.
  • 6 cloves garlic Minced.
tomatoes and broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup vegetable broth
herbs and seasonings
  • 3 tbsp olive oil Use in the soup base.
  • 2 tsp herbs de Provence
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 0.5 tsp red pepper flakes
  • 0.25 cup fresh basil, chiffonade Swirled in at the end.
serving
  • 1 parmesan For serving.
  • 1 olive oil Drizzle to finish.

Equipment

  • 1 large pot

Method
 

Salt the eggplant
  1. Toss the diced eggplant with salt and let sit for 15 minutes. Rinse and dry the eggplant after the rest.
Build the soup base
  1. Heat olive oil in a large pot over medium heat. Sauté the onion and red bell peppers for 5 minutes, until softened and glossy.
  2. Add the minced garlic and diced eggplant to the pot. Cook for 5 minutes, stirring occasionally, until the eggplant starts to soften.
  3. Add the diced zucchini and yellow squash. Cook for 3 minutes, stirring, until they begin to brighten in color.
Simmer and finish
  1. Add the crushed tomatoes, diced tomatoes, vegetable broth, herbs de Provence, dried basil, dried thyme, and red pepper flakes to the pot. Bring to a gentle simmer.
  2. Simmer for 20-25 minutes, stirring once or twice, until all vegetables are very tender. The broth should look lightly thickened and cohesive.
  3. Stir in the chiffonade fresh basil and season with salt and pepper to taste. Turn off the heat once the basil is just wilted.
  4. Finish by drizzling good olive oil over the soup before serving. Serve hot with parmesan on top.

Notes

Pro tip: salting the eggplant first helps it stay tender without turning the broth watery. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove. Freezing is not recommended because zucchini and squash can soften too much. For a dairy-free option, skip the parmesan or use a vegan parmesan alternative.