Description
Experience the vibrant flavors of classic ratatouille transformed into a comforting soup! This Ratatouille Soup is packed with fresh vegetables and aromatic herbs, making it a perfect light meal or starter.
Ingredients
Scale
- 1 firm, glossy eggplant, diced into ½-inch cubes
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow onion, finely diced
- Several cloves of garlic, minced
- 1 (28-ounce) can of good quality diced tomatoes
- 1 (15-ounce) can of crushed tomatoes
- 6–8 cups of low-sodium vegetable broth
- Dried Herbs de Provence
- 1–2 bay leaves
- A handful of fresh basil, torn or roughly chopped
- 2 tablespoons of extra virgin olive oil
- 1 pound of lean ground beef or pre-cooked, diced stew beef (optional)
- Balsamic vinegar or red wine vinegar (1-2 tablespoons)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prep Your Veggies: Dice the onion, eggplant, zucchini, and bell peppers into roughly ½-inch pieces. Mince the garlic.
- Sauté the Aromatics: In a large pot, heat about 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Introduce the Harder Vegetables: Add the diced eggplant and bell peppers to the pot. Cook for about 8-10 minutes, stirring frequently, until they start to soften slightly.
- Add the Zucchini and Seasoning: Stir in the diced zucchini along with the dried Herbs de Provence and the bay leaf. Cook for another 3-5 minutes, seasoning generously with salt and pepper.
- Incorporate Tomatoes and Broth: Pour in the diced tomatoes (with their juices) and crushed tomatoes. Stir well to combine, then add the vegetable broth.
- Optional Beef Addition: If using ground beef, brown it separately, drain excess fat, and stir it into the soup. If using pre-cooked stew beef, add it now.
- Simmer and Develop Flavors: Bring the soup to a gentle boil, reduce heat to low, cover partially, and let it simmer for at least 30-40 minutes.
- Finish and Adjust: Once the vegetables are tender, remove and discard the bay leaf. Stir in fresh basil and a splash of balsamic or red wine vinegar. Adjust seasonings as needed.
- Serve: Ladle the hot soup into bowls and serve immediately, garnished with a drizzle of olive oil and fresh basil.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 40 mg
Keywords: Don't rush the sautéing process to build flavor. Uniform chopping ensures even cooking. Taste throughout cooking to adjust seasonings, and consider blending part of the soup for a creamier texture.