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Mediterranean Vegetable Ratatouille Soup

Vibrant Mediterranean Vegetable Ratatouille Soup Recipe

This delightful Mediterranean Vegetable Ratatouille Soup is a comforting blend of fresh vegetables and herbs, perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Olive oil Substitute with avocado oil for a different flavor.
  • 1 large Onion, chopped Can use shallots for a milder taste.
  • 2 cloves Garlic, minced Adjust quantity based on preference.
  • 4 cups Vegetable broth Any vegetable or homemade broth works.
For the Vegetables
  • 1 Red bell pepper, diced Substitute with orange or yellow bell pepper.
  • 1 Yellow bell pepper, diced
  • 1 medium Zucchini, sliced Can be replaced with yellow squash.
  • 1 medium Eggplant, diced
  • 4 Ripe tomatoes, chopped Use canned tomatoes if out of season.
  • 1 can (14 oz) Crushed tomatoes
For the Seasoning
  • 1 tsp Dried thyme Fresh thyme can be used for a brighter flavor.
  • 1 tsp Dried oregano
  • Salt and pepper Adjust to taste.
For the Fresh Touch
  • ¼ cup Fresh basil, torn Substitute with fresh oregano if preferred.
  • 2 tbsp Fresh parsley, chopped

Equipment

  • Large pot

Method
 

Cooking Steps
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 large chopped onion and sauté for about 5 minutes until translucent.
  2. Stir in 2 cloves of minced garlic and sauté for 1 minute until fragrant.
  3. Add 1 diced red bell pepper, 1 diced yellow bell pepper, 1 medium sliced zucchini, and 1 medium diced eggplant to the pot. Cook for about 7 minutes, stirring occasionally.
  4. Add 4 chopped ripe tomatoes, 1 can of crushed tomatoes (14 oz), and 4 cups of vegetable broth. Season with 1 teaspoon each of dried thyme and oregano, along with salt and pepper to taste.
  5. Increase heat to high and bring to a boil. Once boiling, reduce heat to low, cover the pot, and let simmer for 30 minutes.
  6. Stir in ¼ cup of torn fresh basil and 2 tablespoons of chopped fresh parsley. Let it simmer for an additional 5 minutes.
  7. Before serving, taste your soup and adjust any seasonings as necessary.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 20IUVitamin C: 60mgCalcium: 5mgIron: 10mg

Notes

Allow the soup to rest for 10 minutes after cooking for richer flavor. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.

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