Go Back
A top-down macro shot of a creamy beige ratatouille soup in a rustic bowl, showing the smooth texture and vegetable flecks. This healthy vegetable soup is easy to make.

Ratatouille Soup Recipe (Easy & Creamy)

This Ratatouille Soup recipe transforms the classic French stew into a comforting, creamy, and easy-to-make meal. It's packed with roasted eggplant, zucchini, and tomatoes for a deep, rich flavor that's perfect for any night of the week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Lunch, Main Course, Soup
Cuisine: French, Mediterranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 2 tbsp Olive Oil divided
  • 1 large Eggplant diced
  • 2 medium Zucchini diced
  • 1 Red Bell Pepper diced
  • 1 Yellow Onion chopped
  • 4 cloves Garlic minced
  • 28 oz Canned Crushed Tomatoes
  • 4 cups Vegetable Broth
  • 1 tbsp Herbs de Provence
  • 0.25 cup Heavy Cream optional, or coconut cream for vegan
  • 0.25 cup Fresh Basil chopped
  • Salt and Black Pepper to taste

Equipment

  • 1 Baking sheet
  • 1 Large Dutch oven or pot
  • 1 Immersion blender or regular blender

Instructions
 

  1. Preheat oven to 400°F (200°C). On a large baking sheet, toss the diced eggplant, zucchini, and red bell pepper with 1 tbsp of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized.
  2. While the vegetables are roasting, heat the remaining 1 tbsp of olive oil in a large Dutch oven or pot over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
  3. Add the minced garlic and cook for one more minute until fragrant.
  4. Pour in the crushed tomatoes, vegetable broth, and Herbs de Provence. Stir to combine, bring to a simmer, and cook for 10 minutes.
  5. Add the roasted vegetables from the oven to the pot. Return to a simmer and cook for an additional 10-15 minutes to let the flavors meld.
  6. Use an immersion blender to blend about half of the soup until creamy, leaving the other half chunky for texture. Alternatively, carefully transfer half the soup to a blender, blend until smooth, and return it to the pot.
  7. Stir in the optional heavy cream and fresh basil. Season with salt and pepper to taste. Serve hot.

Notes

Tip 1: For the best flavor, do not skip roasting the vegetables. It makes a huge difference!
Tip 2: This soup tastes even better the next day.
Tip 3: To make this soup vegan, omit the heavy cream or substitute with full-fat coconut cream.
QR Code linking back to recipe