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Remi's Ratatouille Soup

Remi's ratatouille soup is a French-inspired main dish that simmers eggplant, zucchini, yellow squash, and peppers in a vibrant crushed-tomato broth. The vegetables turn very tender for a comforting, spoonable Provençal-style bowl with fresh basil on top.
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Prep Time 20 minutes
Cook Time 40 minutes
rest 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

eggplant
  • 2 eggplants, diced
zucchini
  • 2 zucchini, diced
yellow squash
  • 2 yellow squash, diced
red bell peppers
  • 2 red bell peppers, diced
onion
  • 1 onion, diced
garlic
  • 6 cloves garlic, minced
crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
diced tomatoes
  • 1 can (14 oz) diced tomatoes
vegetable broth
  • 4 cup vegetable broth
olive oil
  • 3 tbsp olive oil
herbs de Provence
  • 2 tsp herbs de Provence
dried basil
  • 1 tsp dried basil
dried thyme
  • 1 tsp dried thyme
red pepper flakes
  • 0.5 tsp red pepper flakes
fresh basil
  • 0.25 cup fresh basil, chiffonade
parmesan
  • 0.25 cup parmesan for serving
salt
  • 0.25 tsp Salt to taste
black pepper
  • 0.25 tsp pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Salt and prep the vegetables
  1. Toss the diced eggplant with salt and let sit for 15 minutes. Visual cue: it should look slightly wet as moisture draws out.
  2. Rinse the salted eggplant and pat it dry. Visual cue: the pieces should no longer look glossy with water.
Build the soup base
  1. Heat the olive oil in a large pot over medium heat. Visual cue: the oil shimmers but does not smoke.
  2. Sauté the onion and red bell peppers for 5 minutes. Visual cue: they soften and start to turn slightly translucent.
  3. Add the garlic and cook for 5 minutes. Visual cue: the garlic becomes fragrant without browning too much.
  4. Add the zucchini and yellow squash and cook for 3 minutes. Visual cue: the vegetables brighten in color and begin to soften.
Simmer until tender
  1. Add the crushed tomatoes, diced tomatoes, vegetable broth, herbs de Provence, dried basil, dried thyme, and red pepper flakes. Visual cue: the pot looks richly red and aromatic.
  2. Simmer for 20-25 minutes until all vegetables are very tender. Visual cue: a spoon easily breaks through eggplant, zucchini, and squash.
Finish and serve
  1. Stir in the fresh chiffonade basil. Visual cue: the soup turns speckled green on top immediately.
  2. Season with salt and pepper to taste. Visual cue: the flavors feel balanced rather than flat.
  3. Finish with a drizzle of good olive oil. Visual cue: you’ll see a glossy sheen across the surface before serving.

Notes

Pro tip: salting the eggplant briefly helps reduce excess bitterness and keeps the soup pleasantly balanced. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove. Freezing is yes—freeze in portions for up to 2 months and thaw overnight before reheating. For a dairy-free option, skip parmesan (the soup is still flavorful with fresh basil and olive oil).