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Creamy Ratatouille Soup – Fresh Vegetables & Soulful Flavor

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A warm and nourishing take on classic ratatouille, transformed into a chunky, wholefood soup with eggplant, zucchini, bell peppers, tomatoes, and fresh herbs. Naturally vegan and gluten-free.

Ingredients

Scale

  • 1 medium eggplant, diced

  • 1 zucchini, sliced into half-moons

  • 1 red bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 1½ cups chopped fresh tomatoes (or 1 can crushed tomatoes)

  • 1 carrot, chopped (optional)

  • 1 celery stalk, chopped (optional)

  • 4–5 cups vegetable broth

  • 2 tbsp olive oil

  • 1 tsp sea salt

  • ½ tsp black pepper

  • ¼ tsp crushed red pepper flakes (optional)

  • 1 tsp chopped fresh thyme (or ½ tsp dried)

  • ¼ cup chopped fresh basil

  • Optional: 1 can chickpeas or white beans, drained

Instructions

  • Heat olive oil in a large pot. Sauté onion, carrots, and celery for 5–6 minutes.

  • Add garlic, eggplant, and bell peppers. Cook 5–7 minutes until softened.

  • Stir in zucchini, tomatoes, salt, pepper, thyme, and red pepper flakes.

  • Add broth and bring to a boil. Reduce heat and simmer uncovered for 25–30 minutes.

  • Stir in beans (if using) and fresh basil during the last 5 minutes.

  • Adjust seasoning and serve hot, garnished with more herbs or a drizzle of olive oil.

Notes

  • For thicker soup, blend 1–2 cups and stir back in.

  • Add quinoa, rice, or lentils for extra body.

  • Serve warm or chilled with crusty bread or salad.

Find it online: https://dryrecipes.com/creamy-ratatouille-soup-fresh-vegetables-soulful-flavor/