Description
A delightful and comforting vegan Ratatouille Soup recipe that showcases the rich flavors of traditional French vegetable stew in a warm and satisfying bowl. This hearty soup is bursting with colorful vegetables and aromatic herbs, making it a perfect meal for any day of the week.
Ingredients
Scale
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium eggplant, cut into 1/2-inch cubes
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, with juice
Broth and Seasonings:
- 4 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup chopped fresh basil, plus extra for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened. Stir in garlic.
- Cook Vegetables: Add eggplant, zucchini, yellow squash, and bell peppers. Cook until vegetables begin to soften.
- Add Remaining Ingredients: Pour in diced tomatoes, vegetable broth, thyme, oregano, red pepper flakes, salt, and pepper. Simmer until vegetables are tender.
- Finish and Serve: Stir in fresh basil before serving. Adjust seasoning, ladle into bowls, and garnish with basil.
Notes
- For a heartier meal, serve with crusty bread or over cooked quinoa.
- You can blend a portion of the soup for a thicker texture or leave it chunky and rustic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 130
- Sugar: 8g
- Sodium: 390mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
