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Remi's Ratatouille Soup

Remi's ratatouille soup is a French-American vegetable soup simmered until eggplant, zucchini, and yellow squash are very tender. A Provençal herb base with crushed tomatoes and a fresh basil finish gives the broth a vibrant, garden-fresh look.
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Prep Time 20 minutes
Cook Time 40 minutes
resting 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 2 eggplants Diced.
  • 2 zucchini Diced.
  • 2 yellow squash Diced.
  • 2 red bell peppers Diced.
  • 1 onion Diced.
  • 6 garlic Minced.
Tomatoes and broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup vegetable broth
Seasonings and herbs
  • 3 tbsp olive oil Plus more for serving.
  • 2 tsp herbs de Provence
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 0.5 tsp red pepper flakes
  • 0.25 cup fresh basil Chiffonade; plus more for serving if desired.
  • 0.5 salt To taste.
  • 0.5 black pepper To taste.
To serve
  • 1 parmesan For serving.

Equipment

  • 1 Dutch oven

Method
 

Prep the vegetables
  1. Toss the diced eggplant with salt and let sit for 15 minutes, then rinse and dry.
  2. Dice the onion, red bell peppers, zucchini, yellow squash, and mince the garlic so everything is ready to add in sequence.
Build the soup
  1. Heat 3 tbsp olive oil in a large pot over medium heat, then sauté the onion and bell peppers until softened, about 5 minutes.
  2. Add the minced garlic and diced eggplant, cooking for 5 minutes until the eggplant begins to soften.
  3. Add the diced zucchini and yellow squash and cook for 3 minutes to warm them through.
Simmer
  1. Add the crushed tomatoes, diced tomatoes, vegetable broth, herbs de Provence, dried basil, dried thyme, and red pepper flakes.
  2. Bring to a simmer and cook for 20-25 minutes, stirring occasionally, until all vegetables are very tender.
Finish and serve
  1. Stir in the chiffonade fresh basil and season with salt and black pepper to taste.
  2. Finish with a drizzle of good olive oil and top with parmesan to serve.

Notes

Pro tip: salt the eggplant first to reduce bitterness, then rinse and dry so the soup simmers without excess moisture. Store in the fridge up to 4 days; freezer: yes, cool completely and freeze in portions. For a lighter option, use reduced-sodium vegetable broth and fresh herbs instead of part of the dried herbs for a brighter flavor.