I love this soup because it captures everything I adore about rustic French cooking — wholesome vegetables, fresh herbs, and honest flavor. It’s hearty yet light, nourishing yet elegant. Whether I serve it as a cozy main dish or a starter, it always feels comforting and special. Plus, it’s a fantastic way to celebrate seasonal produce and a fun nod to one of my favorite movie moments.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 large eggplant, peeled and cubed 2 zucchini, chopped 2 yellow squash, chopped 1 (28-ounce) can crushed tomatoes 1 (15-ounce) can tomato sauce 4 cups vegetable broth 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon red pepper flakes (optional) Salt and black pepper, to taste Fresh basil leaves, for garnish Optional: a swirl of cream or a dollop of ricotta cheese for serving
Directions
I start by prepping all the vegetables — chopping the onion, mincing the garlic, and cutting the peppers, eggplant, zucchini, and yellow squash into even pieces. Having everything ready makes the cooking process smooth and enjoyable.
In a large pot or Dutch oven, I heat the olive oil over medium heat. When it shimmers, I add the onion and sauté it for about 5–7 minutes until soft and translucent. I stir in the minced garlic and cook for another minute, just until fragrant.
Next, I add the chopped red and yellow bell peppers, letting them soften for about 5 minutes. Once they start to release their sweetness, I stir in the eggplant, zucchini, and yellow squash. I cook everything together for about 8–10 minutes, stirring occasionally, until the vegetables begin to soften and caramelize slightly.
Then I pour in the crushed tomatoes, tomato sauce, and vegetable broth. I scrape the bottom of the pot to loosen any browned bits — those little bits add so much flavor. I season with dried basil, oregano, thyme, and a pinch of red pepper flakes, along with salt and black pepper.
I bring the soup to a gentle simmer, then lower the heat, cover the pot, and let it cook for at least 30 minutes. I stir occasionally as the flavors deepen and the vegetables become tender.
For a smooth texture, I sometimes use an immersion blender to blend part or all of the soup, depending on my mood. I taste and adjust the seasoning before serving, adding a little more salt or herbs if needed.
Finally, I ladle the soup into bowls, garnish with fresh basil, and add a swirl of cream or a spoonful of ricotta for a touch of richness. It’s a simple yet elegant dish that always reminds me of Remy’s magic in the movie.
Servings and Timing
This recipe serves about 6 people. It takes around 20 minutes to prep and 35–40 minutes to cook, for a total time of roughly 55–60 minutes.
Variations
I love experimenting with this soup depending on what’s in season. Sometimes I roast the vegetables before adding them to the pot for a deeper, smoky flavor. For extra protein, I stir in chickpeas or cooked lentils. If I’m craving something heartier, I add cooked pasta or rice. I also enjoy changing up the herbs — rosemary, parsley, or herbes de Provence all add a lovely twist.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get richer overnight. To reheat, I warm it gently on the stove over medium heat, adding a splash of broth or water if it thickens too much. It also freezes well — I portion it into containers and freeze it for up to 2 months.
FAQs
Can I make this soup ahead of time?
Yes, the flavors improve with time. I often make it a day ahead and reheat it before serving.
Do I need to peel the eggplant?
Peeling is optional, but I like to peel it for a smoother texture and milder flavor.
Can I use fresh tomatoes instead of canned?
Yes, I just blanch and peel about 6–7 large fresh tomatoes, then chop them before adding.
Is this soup vegan?
Yes, as long as I skip the cream or ricotta garnish, it’s completely vegan.
Can I roast the vegetables first?
Absolutely — roasting brings out sweetness and adds a smoky note that elevates the flavor.
What’s the best way to blend the soup safely?
If using a blender, I work in small batches and vent the lid to let steam escape.
Can I add protein to this recipe?
Yes, I sometimes stir in chickpeas, beans, or cooked chicken for a more filling meal.
How do I make it spicier?
I add extra red pepper flakes or a pinch of cayenne for more heat.
What can I serve with this soup?
It pairs beautifully with crusty bread, grilled cheese, or a fresh green salad.
Can I freeze Ratatouille Soup?
Yes, it freezes very well. I cool it completely before storing it in freezer-safe containers.
Conclusion
This Ratatouille Soup from the movie is pure comfort — warm, colorful, and packed with the fresh essence of summer vegetables. I love how it captures the heart of rustic French cooking while staying simple enough for any night of the week. Whether I serve it as a cozy dinner, a light lunch, or a starter for guests, it always brings a bit of Remy’s magic to the table.
This Ratatouille Soup, inspired by Disney Pixar’s *Ratatouille*, is a warm, colorful, and nourishing blend of tender vegetables simmered in a fragrant tomato broth. Bursting with Mediterranean herbs and rustic French flavor, it’s a comforting dish that celebrates simple ingredients made extraordinary.
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 large eggplant, peeled and cubed
2 zucchini, chopped
2 yellow squash, chopped
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
Fresh basil leaves, for garnish
Optional: a swirl of cream or a dollop of ricotta for serving
Instructions
Prep all vegetables by chopping them into even pieces. This ensures even cooking and a smooth, rustic texture.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté for 5–7 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
Add the red and yellow bell peppers and cook for 5 minutes until they begin to soften. Stir in the eggplant, zucchini, and yellow squash, cooking for 8–10 minutes until the vegetables start to caramelize slightly.
Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Scrape the bottom of the pot to release any browned bits — they add great flavor.
Season with dried basil, oregano, thyme, red pepper flakes (if using), salt, and black pepper. Stir well to combine.
Bring the soup to a simmer, then reduce the heat to low. Cover and let it cook for 30–35 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
For a smoother texture, use an immersion blender to puree part or all of the soup. Adjust seasoning as needed.
Serve hot, garnished with fresh basil and an optional swirl of cream or dollop of ricotta. Enjoy with crusty bread for a complete meal.
Notes
Roast the vegetables beforehand for a deeper, smoky flavor.
Add chickpeas, lentils, or cooked pasta to make it heartier.
Use fresh herbs like rosemary or parsley for a fragrant variation.
For a vegan version, omit the cream or ricotta garnish.
The soup tastes even better the next day as the flavors deepen.