Rustic Ratatouille Soup: Hearty Vegetable Medley (Print Version)

Rustic Ratatouille Soup simmers fresh garden veggies into a rich, flavorful broth. My simple recipe brings French country charm to your kitchen, no fuss.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: French
Dietary: Vegetarian, Vegan, Gluten-Free

# Ingredients:

→ Garden Fresh Vegetables

01 - 1 large eggplant, diced (about 3 cups)
02 - 2 medium zucchini, diced (about 3 cups)
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 (28 ounce) can diced tomatoes, undrained

→ Aromatics & Broth

06 - 1 large yellow onion, chopped
07 - 4 cloves garlic, minced
08 - 4 cups vegetable broth

→ Flavor Boosters & Finishing Touches

09 - 1/4 cup fresh basil, chopped
10 - 2 tablespoons fresh parsley, chopped
11 - 3 tablespoons olive oil, plus more for drizzling
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon freshly ground black pepper, or to taste

# Instructions:

01 - First things first, get all those beautiful vegetables ready. Dice your eggplant, zucchini, and bell peppers into roughly 1-inch pieces. Chop your onion and mince that garlic. I always make sure everything is roughly the same size so it cooks evenly. Honestly, this is where my kitchen can get a little messy, with veggie scraps everywhere, but it's part of the fun, right? Don't forget to drain your canned tomatoes if they're whole, or just open up those diced ones.
02 - Grab a large pot or Dutch oven, drizzle in a couple of tablespoons of olive oil, and heat it over medium. Toss in your chopped onion and let it soften, stirring occasionally, for about 5-7 minutes. You want them translucent and sweet, not browned. Then, add your minced garlic and cook for just another minute until it's fragrant. Don't let it burn; garlic goes from perfect to bitter in a flash, a mistake I've made more times than I care to admit!
03 - Now, it's time for the stars of the show! Add your diced eggplant, zucchini, and bell peppers to the pot. Stir everything together, letting the vegetables get acquainted with the onion and garlic. Cook for about 8-10 minutes, stirring now and then, until they start to soften slightly and develop a bit of color. This step is crucial for building those deep flavors, so don't rush it!
04 - Pour in your canned diced tomatoes, vegetable broth, and a good pinch of salt and pepper. Give it all a good stir to combine. Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 20-25 minutes. This is where the magic happens, and all those flavors meld together. I sometimes let it go a bit longer, maybe 30-40 minutes, for an even deeper flavor. The smell filling the kitchen at this point? Heavenly, I swear!
05 - Once your veggies are tender and the flavors have deepened, give your soup a taste. This is your moment to adjust the seasonings. Does it need more salt? A little more pepper? Maybe a tiny dash of something spicy? Stir in your fresh basil and parsley. The vibrant green against the rich red of the soup just makes me so happy. If you like a slightly thicker soup, you can mash some of the vegetables gently against the side of the pot.
06 - Ladle your warm, inviting soup into bowls. I like to add a final drizzle of good olive oil over the top and maybe a sprinkle of extra fresh herbs for presentation. A crusty piece of bread for dipping is pretty much mandatory, in my opinion. It's truly a simple, wholesome meal that feels incredibly satisfying. The colors are so bright, it just looks like sunshine in a bowl!

# Notes:

01 - Don't overcrowd the pot when sautéing your veggies; work in batches if you need to, or they'll steam instead of brown, and you miss out on flavor.
02 - This Ratatouille Soup freezes beautifully for up to 3 months; just thaw overnight and reheat gently. So handy for meal prep!
03 - If you're out of fresh bell peppers, roasted red peppers from a jar can add a lovely smoky depth, a substitution I discovered by accident once.
04 - Serving with a good, crusty baguette for dipping is non-negotiable for me, and a drizzle of quality olive oil makes it extra special.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - cutting board
03 - sharp knife
04 - ladle

# Nutrition (Per Serving):

Calories: 250
Total Fat: 12g
Total Carbohydrate: 30g
Protein: 8g

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