Ratatouille Soup is one of my favorite recipes from culinary school. It’s comforting, full of vegetables, and finished with good olive oil and crusty bread for dipping.
Author’s Notes
Straight From Culinary School to My Kitchen
I recently returned from London with my culinary certificate. My time at Le Cordon Bleu reignited my excitement for cooking and inspired a number of recipes I can’t wait to share. One of the first things I made after class was this ratatouille soup — a dish that embodies classic French flavors and comfort.
At school we often used a very fine dice, serving the vegetables beneath grilled rosemary lamb. For this home version I enlarged the pieces slightly and turned it into a thick, stew-like soup. It reduces as it simmers until it becomes rich, concentrated, and spoonable — you could serve it on a plate if you like.
I love it with a really good crusty bread, either simply toasted with olive oil or transformed into garlic bread. A little grated Parmesan on top is my favorite finishing touch, even though it’s not strictly traditional.
Ratatouille Soup Ingredients
| Ingredient | Notes |
|---|---|
| Onion & Garlic | Finely dice the onion and mince the garlic so they melt into the tomato base. |
| Bell Peppers | Use a mix of colors for visual appeal and layered sweetness. Cut evenly so they cook at the same rate. |
| Zucchini & Eggplant | Remove soft, seedy centers and cut into uniform cubes. Salt the eggplant briefly to draw out excess moisture. |
| Tomato Paste & Crushed Tomatoes | High-quality tomatoes make the dish. If tomatoes are acidic, a pinch of sugar balances the flavor. |
| Fresh Thyme, Bay Leaves & Basil | Simmer thyme and bay leaves with the vegetables; stir in fresh basil at the end for brightness. |
Quick Tip
Cooking vegetables in separate batches is worth the extra step. Each vegetable has a different cooking time and water content. Sautéing them separately helps them brown instead of steam, preserves texture, and concentrates flavor.
Chelsea’s Notes
Culinary School Tips
A few practical tips to get the best results when making this ratatouille soup:
- Don’t crowd the pan: Give pieces room to brown and develop flavor.
- Cook in batches: Separate sautéing prevents soggy vegetables and builds better caramelization.
- Season as you go: Add a little salt to each batch to enhance flavor throughout.
- Don’t overcook: Vegetables should be tender but still retain shape.
- Use good olive oil: A quality olive oil contributes richness and a fruity finish to the dish.
What To Serve With Ratatouille Soup
My favorite accompaniment is a thick slice of baguette or French bread toasted until crisp. Brush each slice with olive oil, sprinkle with a little garlic powder and Italian seasoning, then broil carefully until golden. Finish with finely grated Parmesan if you like. The bread makes a perfect vehicle for scooping up the thick, vegetable-packed soup.
Other excellent options include a simple green salad, creamy polenta, white beans, roasted chicken, or a spoonful of burrata or goat cheese for added richness.
Quick Tip
Leftovers often taste better the next day as the flavors mingle. Reheat gently to preserve texture.
Storage
Store cooled ratatouille soup in an airtight container in the refrigerator for up to four days. Reheat slowly on the stovetop or in the microwave. The texture holds up well, and the flavors deepen after resting.
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Ratatouille Soup
Video
A short video demonstrating the technique is available on the original recipe page.
Equipment
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Large pot
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Large skillet
Ingredients
- 7 tablespoons extra virgin olive oil best quality, divided
- 1-1/4 cups finely diced yellow onion 1 large onion
- 1-1/2 tablespoons finely minced garlic 4 cloves
- 5 tablespoons tomato paste best quality
- 3 bell peppers cut to 1/2-inch cubes (mix of colors)
- 1-1/2 cups diced zucchini deseeded & cut to 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 best quality
- 1/2 cup water
- 2 sprigs fresh thyme plus more for garnish
- 2 fresh bay leaves
- 3/4 cup fresh basil leaves loosely packed, thinly sliced
- Salt and pepper to taste
- 1 batch garlic bread or crusty loaf
Instructions
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Prep the vegetables: Cut vegetables to consistent sizes so they cook evenly. Finely dice the onion and mince the garlic. Remove stems and seeds from bell peppers and cut into 1/2-inch cubes. Quarter zucchini lengthwise, remove soft centers, then cut into 1/2-inch cubes. Cut eggplant into wedges, remove the soft seedy core, then dice into 1/2-inch pieces. Place the diced eggplant in a colander, sprinkle with 1/2 teaspoon salt, toss, and let sit for 10–15 minutes. Pat dry with paper towels.
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Build the tomato base: 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 and slightly golden. Reduce heat to low, add garlic and cook for 1 minute, then stir in the tomato paste and cook another minute to deepen the flavor. Pour in the crushed tomatoes and add 1/2 cup water (use the tomato can to rinse any remaining paste). Reduce heat to low and let the base gently simmer while you cook the vegetables.
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Sauté eggplant: In a large skillet, heat 2 tablespoons olive oil over medium-high. Add eggplant and cook 4–5 minutes until golden on the outside but still slightly firm. Transfer the eggplant to the tomato pot, placing it on top rather than stirring it in immediately.
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Sauté zucchini: Add 1 tablespoon oil to the skillet, then the zucchini and a pinch of salt. Sauté about 3 minutes, leaving the center slightly firm. Transfer to the pot.
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Sauté peppers: Add 2 tablespoons oil to the skillet, then the bell peppers and a generous pinch of salt. Cook 3–4 minutes until slightly softened but still with bite. Transfer to the pot.
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Simmer together: Add thyme sprigs, bay leaves, and another pinch of salt and pepper to the pot. Simmer uncovered over low heat for 20–30 minutes, stirring occasionally, until the vegetables are tender and the liquid has reduced to a thick, stew-like consistency.
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Finish and serve: Remove thyme sprigs and bay leaves. Taste and adjust seasoning — vegetables benefit from generous seasoning. Stir in sliced basil and optional fresh thyme leaves. Serve immediately with a drizzle of extra virgin olive oil, extra basil for garnish, and warm garlic or crusty bread.
Recipe Notes
Tomato quality: This dish is very tomato-forward; use the best tomatoes you can find. If your tomatoes are acidic or lacking sweetness, a small pinch of sugar and extra salt can balance the flavor.
Salt amounts: Vegetables vary, so salt to taste. A typical range for the recipe is about 3/4 to 1 teaspoon salt total (not including the salt used for eggplant), and around 1/2 teaspoon pepper, adjusted to preference.
Serving suggestion: Thickly sliced toasted French bread or garlic bread is ideal. Brush with olive oil, broil until crisp, then finish with grated Parmesan. Spoon the ratatouille over the bread for a rustic presentation.
Storage: Keep cooled leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop to preserve texture; flavors often improve after resting overnight.
Nutrition
Serving: 1 serving | Calories: 250 kcal | Carbohydrates: 24 g | Protein: 5 g | Fat: 16 g | Fiber: 7 g
Nutrition information is an estimate and should be used as a guideline.