Ratatouille Soup is a comforting favorite from culinary school: a veggie-packed, olive oil–rich stew-like soup that’s perfect with crusty bread for dipping.
Author’s Notes
Straight From Culinary School to My Kitchen
I recently returned from Le Cordon Bleu in London with a culinary certificate, and this ratatouille soup is one of the recipes I couldn’t wait to recreate at home. At school we served a smaller-dice version under grilled rosemary lamb; here I adapted it into a heartier, soup-like stew that still holds plenty of texture.
I’ve kept the method focused on simplicity and flavor: high-quality tomatoes, good olive oil, and vegetables cooked in batches so they brown rather than steam. Serve it with thick slices of crusty bread—garlic or toasted baguette—and a sprinkle of Parmesan if you like.
Ratatouille Soup Ingredients
| Ingredient | Notes |
|---|---|
| Onion & Garlic | Finely dice the onion and mince the garlic so they blend into the tomato base. |
| Bell Peppers | Use mixed colors for depth of flavor. Cut veggies evenly so they cook uniformly. |
| Zucchini & Eggplant | Remove soft seedy centers before dicing. Salt the eggplant briefly to draw out moisture, then pat dry. |
| Tomato Paste & Crushed Tomatoes | High-quality tomatoes make the base. If tomatoes are acidic, adjust with a pinch of sugar or extra salt. |
| Fresh Herbs | Simmer thyme and bay leaves with the vegetables; stir in basil and fresh thyme right before serving for brightness. |
Quick Tip
Cooking vegetables separately in batches prevents them from steaming, encourages browning, and keeps each vegetable at the right tenderness.
Chelsea’s Notes
Culinary School Tips
Small details matter when making ratatouille-style soup. Here are key points we emphasized in class:
- Don’t crowd the pan: Give veggies space to brown.
- Cook in batches: Searing in portions deepens flavor and prevents mushiness.
- Season as you go: Add a pinch of salt with each batch.
- Don’t overcook: Vegetables should be tender but keep their shape.
- Use good olive oil: It adds richness, so choose one you enjoy.
What To Serve With Ratatouille Soup
My favorite accompaniment is thick slices of baguette or French bread brushed with olive oil, seasoned lightly with garlic powder and Italian seasoning, then broiled until crisp. Right out of the oven, grate a little Parmesan over the bread and use it to scoop up the ratatouille. Other delicious options include a simple garden salad, grilled proteins like chicken or lamb chops, creamy polenta, white beans, or a dollop of burrata or goat cheese.
Quick Tip
If you have extra time, garlic bread or cheesy toast transforms this soup into an indulgent, meal-worthy bowl.
Storage
Store cooled ratatouille soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Flavors often improve after a day as they meld together.
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Ratatouille Soup
Equipment
- Large pot
- Large skillet
Ingredients
- 7 tablespoons extra virgin olive oil, divided
- 1-1/4 cups finely diced yellow onion (1 large onion)
- 1-1/2 tablespoons finely minced garlic (about 4 cloves)
- 5 tablespoons tomato paste
- 3 bell peppers, cut to 1/2-inch cubes (mix of colors)
- 1-1/2 cups diced zucchini (deseeded, 1/2-inch cubes; about 2 small zucchini)
- 1 medium eggplant, deseeded & cut to 1/2-inch cubes (~4 cups)
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup water
- 2 sprigs fresh thyme
- 2 bay leaves
- 3/4 cup fresh basil leaves, loosely packed, thinly sliced
- Salt and pepper to taste
- Garlic bread or thick toasted bread
Instructions
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Prep the vegetables: Cut all vegetables to a consistent size so they cook evenly. Finely dice the onion and mince the garlic. Remove stems and seeds from the peppers and cut into 1/2-inch cubes. Quarter zucchini lengthwise, remove soft centers, then dice into 1/2-inch cubes. Cut eggplant into wedges, remove seedy centers, then dice to 1/2-inch pieces. Place the eggplant in a colander, toss with 1/2 teaspoon salt, let sit 10–15 minutes, then pat dry.
-
Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and a pinch of salt; cook about 5 minutes until softened with lightly golden edges. Reduce heat to low, add garlic and cook, stirring, for 1 minute. Stir in the tomato paste and cook for another minute.
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Pour in the crushed tomatoes and add 1/2 cup water (use the empty tomato can to rinse and add any remaining tomato). Reduce heat to the lowest setting and let the sauce gently simmer while you cook the vegetables.
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In a separate large skillet, heat 2 tablespoons olive oil over medium-high. Add eggplant and cook 4–5 minutes, stirring regularly, until golden on the outside but still slightly firm inside. Transfer the eggplant to the pot, placing it on top of the tomato mixture (no need to stir it in yet).
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Add 1 tablespoon oil to the skillet, then add zucchini with a pinch of salt. Sauté about 3 minutes, stirring only occasionally; the zucchini should be tender but still a bit firm. Transfer to the pot.
-
Add 2 tablespoons oil to the skillet and cook the bell peppers with a generous pinch of salt for 3–4 minutes until lightly softened but not mushy. Transfer to the pot.
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Stir in thyme sprigs and bay leaves, add another pinch of salt and pepper, and simmer uncovered on low for 20–30 minutes. Stir occasionally until the vegetables are tender and the liquid has reduced to a thick, stew-like consistency.
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Remove thyme sprigs and bay leaves. Taste and adjust seasoning—vegetables benefit from a generous amount of salt. Stir in sliced basil and additional fresh thyme leaves if desired.
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Serve hot, dividing among bowls. Finish each serving with a drizzle of olive oil and extra basil or thyme leaves if you like. Offer garlic bread or toasted bread on the side.
Recipe Notes
Note 1: This recipe is tomato-forward, so the quality of the tomatoes matters. Preferably use flavorful canned tomatoes; if they taste too acidic, balance with a pinch of sugar or extra salt.
Note 2: Exact salt amounts vary with the produce. Expect to use roughly 3/4 to 1 teaspoon salt in total (not counting the salt used for the eggplant) and about 1/2 teaspoon pepper, then adjust to taste.
Note 3: Serve with thick toasted French bread or baguette brushed with olive oil, broiled until crisp, and sprinkled with finely grated Parmesan for a classic pairing.
Storage: Leftovers keep up to 4 days refrigerated in an airtight container and often taste even better the next day as flavors meld.
Nutrition
Calories: 250 kcal |
Carbohydrates: 24 g |
Protein: 5 g |
Fat: 16 g |
Fiber: 7 g
Nutrition information is an approximation.