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Remi's Ratatouille Soup

Remi's ratatouille soup delivers a vibrant French-inspired Provençal broth packed with tender eggplant, zucchini rounds, yellow squash, and juicy tomatoes. Simmered until very soft, then finished with fresh basil and a drizzle of good olive oil for a bright, comforting bowl.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 eggplants, diced diced into bite-size pieces
  • 2 zucchini, diced diced into bite-size pieces
  • 2 yellow squash, diced diced into bite-size pieces
  • 2 red bell peppers, diced diced into bite-size pieces
  • 1 onion, diced diced
  • 6 garlic, minced minced
Tomatoes and broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup vegetable broth
Seasonings
  • 3 tbsp olive oil for sautéing and finishing
  • 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 reserve some for stirring and finishing
  • 0.5 salt to taste
  • 0.5 pepper to taste
To serve
  • 1 olive oil and parmesan for serving drizzle and sprinkle, to taste

Equipment

  • 1 large pot

Method
 

Salt and prep the vegetables
  1. Toss the eggplant with salt and let sit for 15 minutes, then rinse and dry until the pieces look less wet.
  2. Dice the zucchini, yellow squash, bell peppers, onion, and mince the garlic so everything is ready for quick sautéing.
Build the soup
  1. Heat the olive oil in a large pot over medium-high heat, then sauté the onion and bell peppers for 5 minutes until softened and glossy.
  2. Add the garlic and eggplant and cook for 5 minutes, stirring until the eggplant starts to lose its raw look.
  3. Add the zucchini and yellow squash and cook for 3 minutes, stirring until they brighten slightly in color.
Simmer until tender
  1. Add both tomatoes, vegetable broth, herbs de Provence, dried basil, dried thyme, and red pepper flakes, then bring to a steady simmer.
  2. Simmer for 20-25 minutes until all vegetables are very tender, stirring occasionally so the broth thickens slightly and the pot looks gently bubbling.
Finish and serve
  1. Stir in the fresh basil, then season with salt and pepper to taste for a balanced flavor.
  2. Finish each bowl with a drizzle of good olive oil and a sprinkle of parmesan.

Notes

For the best texture, dry the rinsed eggplant well so the soup simmers instead of steaming. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stovetop. Freezing is okay for up to 2 months, though zucchini can soften further. For a lower-sodium option, use low-sodium vegetable broth and keep the added salt to a minimum.