This Ratatouille Soup is an easy roasted vegetable soup ready in 35 minutes with a delicious, rich, and creamy texture, tomato and capsicum flavors enhanced with Mediterranean herbs and spices like thyme, rosemary, and garlic.
I am French and ratatouille is this classic French dish that I have been eating all my childhood. My mum also used to make ratatouille soup for me, which is basically a soup made of the same vegetables used in a ratatouille, but roasted in olive oil and blended.
It results in a creamy dairy-free soup with wonderful tomato and capsicum flavors. It makes it a great alternative to my Vegan Broccoli Cheddar Soup or Vegan Potato Soup.
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
Since it’s a veggie soup, you need a few vegetables and herbs and spices.
- Eggplant – Adds a creamy texture and subtle bitterness. If you don’t have eggplant, try portobello mushrooms for an earthy flavor or use extra zucchini.
- Zucchini – Zucchini bring moisture and a mild sweetness. You can swap it with yellow squash or, for a cold version, even cucumber.
- Red Bell Pepper – For sweetness and a vibrant color. Pimentos or jarred roasted red peppers work just as well.
- Yellow Bell Pepper – Yellow pepper add a lighter sweetness to the mix. You could also use orange bell peppers, or if you like a bit of bitterness, go with green peppers.
- Onion – They make the savory base of the soup. If you want a gentler flavor, try shallots.
- Garlic – Because there’s no savory French dish without garlic.
- Olive Oil – I use extra-virgin olive oil for the vegetables to roast beautifully. If needed, switch to avocado oil or sunflower oil.
- Vegetable Stock – It enhances the flavor and smoothness of the soup. If you’re looking for something different, try miso broth or herbal broth.
- Tomato Paste – To give the soup tomato flavors. You can also use crushed tomatoes or sundried tomato paste for a twist.
- Rosemary – Rosemary adds so much aroma. If rosemary isn’t your thing, sage or marjoram will give a similar effect.
- Salt – Brings out the flavors of the ingredients. Sea salt flakes make a great finishing touch.
- Dried Thyme – A classic herb that adds a savory note. Basil can be a good alternative.
- Dried Oregano – For full Mediterranean flavors, you need oregano.
How to Make Ratatouille Soup
This is quite an easy recipe to make with the recipe card below. Here are pictures of key steps.
Slice the veggies and place them in a baking dish.
Roast the veggies in the oven for about 25 minutes at 420 °F (210 °C).
Transfer the veggies to a blender with the spices, herbs, and stock.
Blend until it reaches the consistency you like.
Carine’s Tips
- Char the Peppers for Extra Smokiness – To enhance the flavor of your soup, roast the bell peppers until they’re slightly charred. This adds a lovely smoky flavor that can boost the overall taste, making the soup feel perfect.
- Blend in Small Batches for a Silkier Texture – If your blender has trouble handling large quantities, you can blend the soup in smaller batches. This brings a smoother consistency, allowing for a creamier texture.
- Use a Hand Blender for Easy Cleanup – Instead of transferring the soup to a traditional blender, you can use an immersion blender in a large bowl. This tool lets you blend the soup directly in the pot, minimizing the mess and making cleanup easier. It’s just a bit longer to reach the right consistency.
- Save the Vegetable Skins for Broth – Instead of tossing out the vegetable peels and garlic tops, save them to make a homemade vegetable broth. Just simmer the skins in water for about an hour to extract their nutrients and flavors.
- Add Coconut Milk for Creaminess – For an even richer and creamier texture, stir in a small amount of coconut milk after blending. This not only enhances the creaminess but also adds a subtle sweetness that pairs beautifully with the roasted vegetables.
- Make it Spicy with Cayenne Pepper or Smoked Paprika – If you enjoy a bit of heat, add a pinch of cayenne pepper or smoked paprika during the blending stage. This will give the soup some zing and add flavors that marry with the Mediterranean herbs perfectly.
- Garnish Creatively with Roasted Chickpeas or Croutons – For added texture and a delightful crunch, top your soup with roasted chickpeas or homemade croutons. You can easily roast chickpeas in the oven with olive oil and spices until crispy for a nutritious topping.
- Adjust the Consistency with Broth or Water – If your soup turns out thicker than desired, simply adjust the consistency by gradually adding more vegetable stock or water while blending.
- Prepare in Advance for Better Flavor – If time allows, prepare the soup a day in advance. The flavors will meld and deepen overnight in the fridge, making the soup even more delicious when you reheat it.
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Ratatouille Soup
This ratatouille soup is an easy roasted vegetable soup ready in 35 minutes with a delicious, rich, and creamy texture, tomato and capsicum flavors enhanced with Mediterranean herbs and spices like thyme, rosemary, and garlic.
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Servings: 4 servings
Calories: 248 kcal
Ingredients
- 1 medium Eggplant - trimmed, halved, unpeeled
- 2 medium Zucchini - trimmed, unpeeled, roughly chopped
- 1 Red Bell Pepper - deseeded
- 1 Yellow Bell Pepper - deseeded
- 3 Roma tomatoes - halved
- 1 large Onion - peeled, halved
- 1 head Garlic - top trimed off
- ⅓ cup Olive Oil
- ½ cup Vegetable Stock
- 2-3 tablespoon Tomato Paste
- 1 large Rosemary Strand - or 1 teaspoon dried rosemary
- ½ teaspoon Salt
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Oregano
Instructions
- Preheat the oven to 420 °F (210 °C).
- In a large baking dish, add deseeded bell pepper, chopped onion, chopped zucchini, eggplant halves, halved tomatoes, head of garlic, and rosemary strands.
- Drizzle some olive oil all over the vegetables and bake them for 25-30 minutes until all the vegetables are roasted and tender.
- Remove the baking dish from the oven and let the veggies cool down at room temperature for 15 minutes.
- When the vegetables are less warm, place them in the jug of a high speed blender: bell pepper, zucchini, onion, tomatoes, and eggplants.
- Press the garlic head to release the roasted garlic cloves in the jug.
- Pull on the roasted strands of rosemary to release the roasted leaves in the blender without keeping the stalk.
- Add vegetable stock, salt, dried oregano, and dried thyme.
- Blend on high speed until smooth and creamy. If too thick to your liking, simply blend in a bit more vegetable stock, or water to thin it out.
- Pour the soup in a saucepan, and bring to medium heat. Stir and cook until warm, stir in tomato paste for a stronger tomato flavor.
- Serve with a drizzle of garlic infused olive oil, fresh parsley and sea salt flakes.
Nutrition
Serving: 1serving | Calories: 248kcal | Carbohydrates: 20.2g | Protein: 3.7g | Fat: 18.7g | Saturated Fat: 2.6g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 13.2g | Sodium: 483.4mg | Potassium: 710.4mg | Fiber: 6.2g | Sugar: 9.7g | Vitamin A: 1330.3IU | Vitamin C: 112.5mg | Calcium: 56mg | Iron: 1.5mg | Magnesium: 43.6mg | Phosphorus: 93.6mg | Zinc: 0.7mg
This looks so good. Does it freeze well?
Yes you can freeze it quite easily!
Looks amazing- I’ll be making this
The ingredients list doesn’t have tomatoes in it, but in the instructions and the pictures you have tomato halves. How many tomatoes?
Look again, the tomatoes are there, between the bell pepper and onions 🙂