Description
This Best Ratatouille Soup is a hearty and flavorful French-inspired vegetable soup packed with tender eggplant, zucchini, yellow squash, red bell pepper, and a rich tomato base. Slowly simmered on the stovetop with aromatic herbs and a splash of balsamic vinegar, this vegan and gluten-free soup is perfect for a healthy, comforting meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 medium eggplant, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, chopped
Liquids and Canned Goods
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon balsamic vinegar
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped
Instructions
- Sauté onions: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent.
- Add garlic: Stir in minced garlic and cook for another minute until fragrant, careful not to let it burn.
- Cook vegetables: Add diced eggplant, zucchini, yellow squash, and chopped red bell pepper. Stir occasionally and cook for 5 to 7 minutes until the vegetables start to soften.
- Incorporate tomato paste: Stir in the tomato paste and cook for 1 to 2 minutes to deepen the flavor and slightly caramelize.
- Add liquids and herbs: Pour in diced tomatoes and vegetable broth. Add dried thyme, dried basil, salt, black pepper, and bay leaf. Stir well to combine all ingredients.
- Simmer soup: Bring the soup to a boil, then reduce heat to low and let it simmer uncovered for 25 to 30 minutes until the vegetables are tender and flavors meld together.
- Finish and season: Remove the bay leaf, stir in the balsamic vinegar, and taste to adjust seasoning if needed.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- For a smoother texture, blend part or all of the soup to desired consistency.
- Add a pinch of red pepper flakes to introduce a subtle heat.
- The soup tastes even better the next day as the flavors continue to develop.
