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Ratatouille Soup with Eggplant and Zucchini

Elina James
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soups
Cuisine French
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • Vegetables
  • 1 medium eggplant, diced
  • 2 medium zucchini, sliced into half moons
  • 1 large red bell pepper, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 large ripe tomatoes, chopped (or 1 can crushed tomatoes, 400g)
  • 1 cup carrots, diced (optional but recommended!)
  • Broth u0026 Seasoning
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme or 1 tbsp fresh
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt u0026 black pepper, to taste
  • A handful of fresh basil, torn or chopped (for serving)
  • Optional finish: a splash of aged balsamic vinegar or lemon juice

Instructions
 

  • Prepare veggies : Dice eggplant and sprinkle lightly with salt; let sit 10 minutes, then pat dry (helps reduce bitterness).
  • Cook onion and peppers : Heat olive oil in a large pot. Add onion and bell pepper; sauté until softened.
  • Add garlic and root vegetables : Stir in garlic and carrots; cook 1–2 minutes until fragrant.
  • Add eggplant and zucchini : Cook 5–7 minutes, stirring occasionally, until they soften and brown slightly.
  • Build the soup base : Add tomatoes, broth, bay leaf, thyme, oregano, salt, and pepper. Stir well.
  • Simmer : Bring to a boil, reduce heat, simmer 30 minutes until vegetables are tender and flavors deepen.
  • Finish : Remove bay leaf, taste, and adjust seasonings. Add fresh basil just before serving.