Go Back

Remi's Ratatouille Soup

Remi's ratatouille soup is a French-American main dish with tender, diced eggplant and summer squash simmered in a Provençal tomato broth. The recipe builds flavor by sautéing onion, peppers, and garlic, then finishing with fresh basil and a drizzle of olive oil.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Diced eggplant
  • 2 eggplants small, diced
  • 1 salt to taste; for tossing eggplant
Diced zucchini and yellow squash
  • 2 zucchini diced
  • 2 yellow squash diced
Sauté base
  • 2 red bell peppers diced
  • 1 onion diced
  • 6 clove garlic minced
  • 3 tbsp olive oil for sautéing and serving
Tomato and broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup vegetable broth
Herbs and heat
  • 2 tsp herbs de Provence
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 0.5 tsp red pepper flakes
Finishing and seasoning
  • 0.25 cup fresh basil chiffonade
  • 1 pepper to taste
  • 1 parmesan for serving

Equipment

  • 1 large pot

Method
 

Prep the eggplant
  1. Toss the diced eggplant with salt and let sit 15 minutes. Rinse and dry thoroughly so the soup simmers instead of steaming.
Sauté the vegetables
  1. Heat olive oil in a large pot over medium heat, then add the diced onion and red bell peppers. Sauté for 5 minutes until the onion softens and turns translucent.
  2. Add the minced garlic and the prepared eggplant, then cook for 5 minutes. Stir frequently until the eggplant edges look lightly browned.
  3. Add the zucchini and yellow squash and cook for 3 minutes. Keep stirring so the vegetables stay bright and start to soften.
Simmer the ratatouille soup
  1. Add the crushed tomatoes, diced tomatoes, vegetable broth, herbs de Provence, dried basil, dried thyme, and red pepper flakes. Stir well to combine.
  2. Simmer for 20-25 minutes, stirring occasionally, until all vegetables are very tender. Look for a thick, cohesive broth with no crunchy spots.
Finish and serve
  1. Stir in the chiffonade fresh basil, then season with salt and pepper to taste. The basil should wilt quickly and stay speckled throughout the soup.
  2. Finish with a drizzle of good olive oil, then serve as is or with parmesan on top. The surface should look lightly glossy.

Notes

Pro tip: after salting the eggplant, rinse and dry it well—this helps the soup develop depth during sautéing rather than releasing excess water. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze for up to 3 months (omit fresh basil until reheating, or add it after thawing for best color). For a dairy-free option, skip the parmesan and serve with extra olive oil and a squeeze of lemon if you like.