Remi’s Ratatouille Soup is a colorful and hearty bowl full of fresh vegetables like zucchini, eggplant, tomatoes, and bell peppers simmered together with herbs and a touch of garlic. It’s like a warm hug in soup form, offering a perfect balance of tender veggies and rich flavors that remind you of summer gardens.
I love making this soup when I want something cozy but still light and healthy. The mix of textures from the soft cooked vegetables and the slightly tangy tomato base always makes me feel like I’m eating something special, even on a busy weeknight. Plus, the aromas while it cooks fill the kitchen with this wonderful, comforting smell that everyone notices.
My favorite way to enjoy Remi’s Ratatouille Soup is with a big slice of crusty bread to dip in, soaking up all the tasty juices. It’s an easy meal to share with family or friends, and it always feels like a little celebration of fresh, simple ingredients coming together. If you’re a fan of veggie-packed meals, this one will quickly become one of your go-to recipes.
Key Ingredients & Substitutions
Olive Oil: A good-quality olive oil adds rich flavor and helps soften the veggies. If you want a different flavor, try avocado oil or sunflower oil.
Onion and Garlic: These are the flavor base. Yellow onions are best, but sweet onions or shallots are fine too. Fresh garlic is good, but garlic powder works in a pinch.
Vegetables: Zucchini, yellow squash, eggplant, carrots, and bell peppers make this soup colorful and full of texture. If you can’t find yellow squash, more zucchini or a bit of sweet potato work well.
Tomatoes: Fresh tomatoes give the soup its light acidity. If out of season, canned diced tomatoes are a handy substitute.
Herbs: Dried thyme and basil lend classic ratatouille flavor. Fresh herbs are beautiful for garnish and add brightness. Rosemary or oregano can be swapped in if you like.
Vegetable Broth: Use homemade or good-quality store broth. For a richer taste, low-sodium chicken broth can work too.
How Can I Keep My Vegetables from Turning Mushy in Ratatouille Soup?
The secret to keeping the veggies tender but still holding their shape is how you add and cook them:
- Start by sautéing onion and garlic to build flavor.
- Add the firmer vegetables like zucchini, squash, eggplant, carrot, and bell pepper next. Cook them for just 5–7 minutes until they soften slightly but don’t fully cook.
- Stir in tomatoes later since they break down quickly and add fresh taste.
- Simmer gently in broth. Avoid boiling hard, which can turn veggies mushy. A slow simmer lets flavors meld while keeping texture.
- Check the soup towards the end and remove from heat as soon as veggies are tender but not falling apart.
This way, each vegetable keeps a bit of bite and the soup stays fresh and lively. Enjoy cooking!
Equipment You’ll Need
- Large soup pot – big enough to cook all the veggies evenly and simmer the soup without spilling.
- Cutting board and sharp knife – for chopping the vegetables cleanly and quickly.
- Wooden spoon or heatproof spatula – to stir the veggies gently without scratching your pot.
- Ladle – makes serving the soup into bowls neat and easy.
- Measuring spoons – for adding herbs and seasonings accurately.
Flavor Variations & Add-Ins
- Add cooked sausage or shredded chicken to boost protein and make the soup heartier.
- Stir in a handful of fresh spinach or kale near the end for extra greens and color.
- Use smoked paprika or a pinch of cayenne for a mild smoky or spicy touch.
- Top each bowl with grated parmesan or crumbled feta for a creamy, salty finish.
How to Make Remi’s Ratatouille Soup?
Ingredients You’ll Need:
Vegetables and Herbs:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, peeled and diced
- 1 medium yellow squash, peeled and diced
- 1 small eggplant, peeled and diced
- 1 medium carrot, diced
- 1 bell pepper (red or yellow), diced
- 2 medium tomatoes, chopped
- 1 teaspoon dried thyme (or fresh sprigs for garnish)
- 1 teaspoon dried basil
- Fresh chives or green herbs, for garnish
Other Ingredients:
- 2 tablespoons olive oil
- 3 cups vegetable broth
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This soup takes about 15 minutes for preparation and chopping, plus 30 minutes cooking time, making it ready in about 45 minutes. It’s a lovely, simple meal to make any day of the week.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Stir and cook until the onion becomes translucent and soft, about 3 to 4 minutes.
2. Add the Vegetables:
Next, add the diced zucchini, yellow squash, eggplant, carrot, and bell pepper to the pot. Cook these vegetables, stirring occasionally, for 5 to 7 minutes until they begin to soften but still hold their shape.
3. Tomatoes and Broth:
Stir in the chopped tomatoes and cook for 2 more minutes. Then pour in the 3 cups of vegetable broth. Add the dried thyme and basil. Season the soup with salt and pepper to your taste.
4. Simmer the Soup:
Bring the soup to a boil. Once boiling, lower the heat to a gentle simmer and let it cook uncovered for about 25 to 30 minutes. The vegetables should become tender, and the flavors will blend beautifully.
5. Final Touches and Serve:
Taste the soup and add more salt or pepper if needed. Ladle the soup into bowls and garnish with fresh chives or an herb sprig for a burst of color and flavor. Serve warm with crusty bread for dipping.
Can I Use Frozen Vegetables for Ratatouille Soup?
Yes, you can use frozen vegetables if fresh ones aren’t available. Just thaw and drain them well before adding to the pot to avoid extra moisture that could dilute the flavor.
How Long Can I Store Leftover Ratatouille Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Make This Soup Vegan?
Absolutely! This recipe is naturally vegan as it uses vegetable broth and no dairy. Just double-check your broth’s ingredients to be sure.
What’s the Best Way to Thicken the Soup?
If you prefer a thicker soup, simmer it longer to reduce the liquid or mash some of the cooked vegetables with a potato masher right in the pot for extra body.
