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A top-down view of a rustic ceramic bowl filled with chunky French vegetable soup, also known as ratatouille soup. The vibrant colors of zucchini, tomatoes, and peppers are visible.

Ratatouille Soup: The Ultimate Recipe for a Hearty French Classic

This Ratatouille Soup recipe transforms the classic French vegetable stew into a hearty, healthy, and incredibly flavorful meal. It's packed with fresh eggplant, zucchini, tomatoes, and herbs for a comforting and easy-to-make dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: French, Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive Oil plus more for serving
  • 1 large Yellow Onion chopped
  • 1 Celery Rib chopped
  • 4 cloves Garlic minced
  • 1 medium Eggplant cut into 1-inch cubes
  • 1 Red Bell Pepper chopped
  • 1 Yellow Bell Pepper chopped
  • 2 tbsp Tomato Paste
  • 28 oz Crushed Tomatoes one large can
  • 4 cups Vegetable Broth
  • 2 medium Zucchini cut into 1-inch cubes
  • 2 sprigs Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 1 Bay Leaf
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly ground, or to taste
  • 1/4 cup Fresh Parsley chopped, for garnish

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Chef's knife

Instructions
 

  1. Heat olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for one more minute until fragrant. Add the eggplant and bell peppers. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, vegetable broth, and zucchini. Tie the thyme and rosemary sprigs together with kitchen twine and add the bundle to the pot along with the bay leaf.
  4. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 25-30 minutes, or until all the vegetables are tender.
  5. Remove the herb bundle and bay leaf. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Notes

For a smoother consistency, use an immersion blender to partially blend the soup, leaving some chunks for texture.
The flavors of this soup deepen overnight, so it's even better the next day!
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