Description
A creamy, velvety ratatouille soup packed with garden-fresh veggies, perfect for a cozy winter meal. This easy recipe transforms classic ratatouille into a comforting soup with a unique twist.
Ingredients
Scale
- 2 medium zucchini (about 300g / 10.5 oz)
- 1 medium eggplant (about 350g / 12 oz), salted and rinsed
- 1 large red bell pepper (about 200g / 7 oz), roasted (optional)
- 1 large yellow onion (about 150g / 5.3 oz), diced
- 3 cloves garlic, crushed
- 4 medium ripe Roma tomatoes (about 500g / 17.5 oz), chopped or canned whole peeled tomatoes
- 4 cups vegetable broth (950ml / 32 fl oz)
- 3 tablespoons extra virgin olive oil
- ½ cup heavy cream or coconut cream (120ml / 4 fl oz)
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- A handful fresh basil, chopped
- Salt and freshly ground black pepper, to taste
- Optional: crushed red pepper flakes for heat
Instructions
- Chop zucchini, eggplant, bell pepper, and tomatoes into roughly 1-inch pieces. Dice the onion finely and crush the garlic cloves.
- Toss the eggplant cubes with a pinch of salt and let them sit in a colander for 20 minutes to draw out bitterness. Rinse and pat dry.
- Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add onions and cook until translucent and sweet, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Add eggplant, zucchini, and bell pepper to the pot. Cook, stirring occasionally, until they start to soften and brown slightly, about 8-10 minutes.
- Stir in chopped tomatoes, thyme, salt, and pepper. Cook for 5 minutes until tomatoes break down and release juices.
- Pour in vegetable broth, bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until veggies are tender and flavors meld.
- Use an immersion blender to puree the soup until smooth but still a bit chunky. If using a countertop blender, blend in batches carefully.
- Stir in heavy cream or coconut cream and adjust salt and pepper to taste. Warm through but do not boil after adding cream.
- Serve hot, garnished with fresh basil and a drizzle of olive oil or crushed red pepper flakes if desired.
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Ratatouille Soup, Creamy Soup, Winter Soup