Go Back

Remi's Ratatouille Soup

Remi's ratatouille soup is a vibrant Provençal-style vegetable soup where diced eggplant and summer squash simmer until very tender. It’s built with crushed and diced tomatoes, herbs de Provence, and a finishing swirl of fresh basil with a drizzle of olive oil.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
resting 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 eggplants, diced
  • 2 zucchini, diced
  • 2 yellow squash, diced
  • 2 red bell peppers, diced
  • 1 onion, diced
  • 6 garlic, minced
  • 0.25 cup fresh basil, chiffonade
Soup base
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup vegetable broth
  • 3 tbsp olive oil
  • 2 tsp herbs de Provence
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 0.5 tsp red pepper flakes
  • Salt and pepper to taste
  • Olive oil and parmesan for serving

Equipment

  • 1 Dutch oven

Method
 

Prep the eggplant
  1. Toss the eggplant with salt and let sit for 15 minutes. Rinse and dry thoroughly so the soup simmers without excess moisture.
Sauté aromatics
  1. Heat the olive oil in a large pot over medium heat until shimmering. Sauté the onion and bell peppers for 5 minutes, stirring, until slightly softened.
  2. Add the minced garlic and the eggplant, then cook for 5 minutes. Keep stirring so the eggplant begins to soften and pick up flavor.
  3. Add the zucchini and yellow squash and cook for 3 minutes. Continue cooking just until they start to turn vibrant and tender-crisp.
Simmer the soup
  1. Add the crushed tomatoes, diced tomatoes, vegetable broth, herbs de Provence, dried basil, dried thyme, and red pepper flakes. Bring the mixture to a gentle simmer.
  2. Simmer for 20-25 minutes until all vegetables are very tender. Leave the pot uncovered or partially covered to maintain a soup-like consistency.
Finish and serve
  1. Stir in the fresh basil, then season with salt and pepper. Taste and adjust so the flavors pop.
  2. Finish with a drizzle of good olive oil. Serve with parmesan for topping if desired.

Notes

Pro tip: after salting and rinsing the eggplant, make sure it’s fully dry before it hits the pot—this helps the vegetables soften evenly without watery results. Store leftovers in the refrigerator for 3-4 days and reheat gently on the stove. Freezing is yes: cool completely, freeze in portions, and thaw overnight in the fridge. For a dietary swap, you can keep it vegetarian by using vegetable broth without meat-derived ingredients.