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Remi's Ratatouille Soup

Remi's ratatouille soup is a French-inspired Provençal vegetable soup with tender zucchini, eggplant, and tomatoes simmered until silky. Finished with fresh basil and a drizzle of olive oil, it tastes like a classic ratatouille turned into a spoonable broth.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 small eggplants Diced.
  • 2 zucchini Diced.
  • 2 yellow squash Diced.
  • 2 red bell peppers Diced.
  • 1 onion Diced.
  • 6 cloves garlic Minced.
Soup base
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 3 tbsp olive oil For sautéing and finishing drizzle (plus more to serve, if desired).
  • 2 tsp herbs de Provence
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 0.5 tsp red pepper flakes
Finishing
  • 0.25 cup fresh basil Chiffonade.
  • 1 parmesan For serving.
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Prep the eggplant
  1. Toss the diced eggplant with salt and let it sit for 15 minutes, then rinse and dry.
Sauté the aromatics
  1. Heat 3 tablespoons olive oil in a large pot over medium heat; sauté the onion and red bell peppers for 5 minutes, stirring until softened and fragrant.
  2. Add the minced garlic and diced eggplant, then cook for 5 minutes, stirring to coat.
Cook the vegetables
  1. Add the zucchini and yellow squash, then cook for 3 minutes, stirring so they begin to soften but keep their shape.
Build the soup
  1. Add the crushed tomatoes, diced tomatoes, vegetable broth, herbs de Provence, dried basil, dried thyme, and red pepper flakes, then bring to a simmer.
  2. Simmer for 20-25 minutes until all vegetables are very tender.
Finish and season
  1. Stir in the chiffonaded fresh basil, then season with salt and black pepper to taste.
  2. Finish with a drizzle of good olive oil and serve with parmesan.

Notes

For the best texture, rinse and dry the salted eggplant so it doesn’t release extra liquid later. Store leftovers in the refrigerator up to 4 days; rewarm gently to avoid over-softening the vegetables. Freezing is not recommended because zucchini and squash can get watery when thawed. If you want it dairy-free, skip the parmesan and serve with extra olive oil and a pinch of black pepper.