Remi’s Ratatouille Soup is a bright and comforting bowl filled with tender chunks of zucchini, eggplant, tomatoes, and bell peppers, all simmered together with fresh herbs. This soup captures the fresh, garden flavors of the classic ratatouille dish but makes it cozy and easy to enjoy anytime. It’s a colorful and inviting way to eat your veggies, full of warm, familiar tastes that bring a smile.
I love making this soup when I want something light but flavorful. It’s one of those recipes where the simple ingredients really shine, and the smell of garlic and herbs filling the kitchen feels like a mini celebration. I usually skip heavy cream or cheese, letting the vegetables create all the richness, and sometimes I add a splash of balsamic vinegar to brighten it up even more.
My favorite way to serve Remi’s Ratatouille Soup is with crusty bread for dipping, or a little dollop of plain yogurt on top to add a cool creaminess. It’s perfect for a weekday lunch or a cozy dinner when you want something that feels both nourishing and a little special. If you’re a fan of fresh veggies and warm meals, this soup is definitely worth making and sharing with people you care about.
Key Ingredients & Substitutions
Eggplant: Peeled and diced to blend well into the soup. If eggplant isn’t your favorite, try using more zucchini or mushrooms as a mild substitute.
Vegetables: The mix of zucchini, yellow squash, and red bell pepper gives color and texture. You can swap yellow squash for more zucchini if needed.
Potato: Adds a comforting texture and slight creaminess. For a lighter option, you can leave potatoes out or replace with diced carrots.
Herbs: The blend of thyme, basil, and oregano brings classic ratatouille flavor. Use fresh herbs if available for a brighter taste.
Broth: Vegetable broth is my favorite for a rich but light base. Water works fine too, but adding broth powder or cubes can deepen flavor.
How Do I Cook the Vegetables So They Stay Tender But Don’t Turn to Mush?
Start by cooking onions and garlic until soft but not browned. Then add the diced vegetables in stages. Cook on medium heat, stirring often so pieces soften gently without breaking apart.
- Cook eggplant, zucchini, squash, bell pepper, and potatoes together but keep an eye on tenderness.
- Simmer the soup covered to let the flavors blend and veggies cook through without stirring too much.
- Check at 25 minutes. Vegetables should be fork-tender but still hold shape.
Patience here is key to keep the soup chunky and fresh-tasting, not mushy! Using even-sized dice across veggies helps them cook evenly. I like to remove the bay leaf before serving—it gives flavor but isn’t pleasant to eat.
Equipment You’ll Need
- Large heavy-bottomed pot – it cooks the soup evenly and helps prevent veggies from sticking.
- Sharp chef’s knife – makes chopping all the vegetables quick and precise.
- Cutting board – a sturdy one gives you a safe surface for dicing the veggies.
- Wooden spoon – perfect for stirring without scratching your pot.
- Ladle – makes serving the soup neat and easy.
Flavor Variations & Add-Ins
- Add cooked sausage or diced ham for a meaty boost that adds heartiness.
- Stir in fresh chopped basil or thyme at the end for a brighter, herby flavor.
- Mix in cooked lentils or chickpeas for extra protein and texture.
- Toss in a pinch of smoked paprika or red pepper flakes if you like a little heat.
How to Make Remi’s Ratatouille Soup?
Ingredients You’ll Need:
Vegetables:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 small eggplant, peeled and diced
- 1 medium zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 2 medium tomatoes, chopped
- 1 small potato, peeled and diced
For the Soup Base & Seasoning:
- 2 tablespoons olive oil
- 4 cups vegetable broth or water
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh herbs (such as chives or parsley), for garnish
How Much Time Will You Need?
This soup takes about 15 minutes for preparation and sautéing vegetables, plus 25 to 30 minutes to simmer until all vegetables are tender. Overall, expect around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Aromatics:
Heat olive oil in a large pot over medium heat. Add diced onions and cook for about 5 minutes until softened but not browned. Stir in the minced garlic and cook 1 more minute until fragrant.
2. Sauté the Vegetables:
Add the diced eggplant, zucchini, yellow squash, red bell pepper, and potatoes. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables start to soften.
3. Add Tomatoes and Seasonings:
Stir in the chopped tomatoes, dried thyme, basil, oregano, bay leaf, and season with salt and pepper. Mix well to combine the flavors.
4. Simmer the Soup:
Pour in the vegetable broth or water and bring the mixture to a boil. Then reduce the heat to low, cover, and let it simmer gently for 25 to 30 minutes, or until the vegetables are tender but still hold their shape.
5. Finish and Serve:
Remove the bay leaf. Taste the soup and adjust salt and pepper if needed. Ladle the soup into bowls and garnish with fresh herbs like chives or parsley. Serve hot with crusty bread for dipping if you like.
Can I Use Frozen Vegetables for This Soup?
Yes! Frozen vegetables work well and can save prep time. Just add them a bit earlier in the cooking process to ensure they soften properly. No need to thaw before adding.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Make This Soup Vegan?
Absolutely! This recipe is naturally vegan as written, using vegetable broth and fresh veggies. Just double-check your broth ingredients if using store-bought.
What Can I Substitute for Eggplant?
If you’re not a fan of eggplant, mushrooms or extra zucchini make great substitutes. They add a similar texture and absorb the flavors nicely.
