Description
A hearty and healthy Ratatouille Soup packed with fresh vegetables and aromatic herbs, simmered to perfection. This flavorful soup blends eggplant, zucchini, bell pepper, and tomatoes in a savory vegetable broth, offering a comforting meal perfect for any season.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium eggplant, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried thyme
- ½ tsp dried oregano
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat Olive Oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté Onion: Add the chopped onion and cook it for 3-4 minutes until softened, which brings out its sweetness and enhances flavor.
- Add Garlic: Stir in minced garlic and cook for 1 minute while stirring frequently to release its aroma without burning.
- Add Vegetables: Add diced eggplant, zucchini, and bell pepper to the pot.
- Sauté Vegetables: Cook these vegetables for 5-6 minutes, stirring occasionally, until they start to soften.
- Add Tomatoes and Broth: Stir in halved cherry tomatoes, canned diced tomatoes with their juice, vegetable broth, dried basil, thyme, and oregano.
- Combine Ingredients: Mix everything well to ensure the herbs and vegetables are evenly distributed.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20-25 minutes until the vegetables are tender and flavors meld together.
- Season Soup: Taste and season with salt and pepper to adjust the flavor to your liking.
- Garnish and Serve: Ladle the soup into bowls, garnish with freshly chopped parsley, serve warm, and enjoy a comforting bowl of ratatouille soup.
Notes
- For a spicier kick, add a pinch of red chili flakes when sautéing the garlic.
- Use fresh herbs if available for a more vibrant flavor.
- Serve with crusty bread or a side salad for a complete meal.
- This soup keeps well in the refrigerator for up to 3 days and can be frozen for longer storage.
- To make the soup smoother, you can blend part of it before serving.
