Ratatouille Soup is a favorite from culinary school! It’s pure feel-good comfort food, packed with veggies, rich olive oil, & plenty of crusty bread for dipping.
Author’s Notes
Straight From Culinary School to My Kitchen
Well, I’m back from London with a certificate in hand. I graduated from culinary school! Le Cordon Bleu was truly the experience of a lifetime, and I don’t know if I’ve ever been more excited about cooking and sharing new recipes.
One of the questions I got most often was, “What’s the first thing you’re going to make when you get home?” Well, here it is: ratatouille soup. I can’t think of anything more quintessentially French, and honestly, this was one of the highlight recipes from culinary school.
I’ve tweaked it just a touch from how we made it in class. At Le Cordon Bleu, we served our ratatouille underneath rosemary-marinated grilled lamb chops, so the vegetables were cut into a much smaller dice. Here, I’ve turned it into more of a soup, although it’s really closer to a thick, hearty stew. It should cook down enough that you could even serve it on a plate!
To me, few things beat a bowl of this with really good crusty bread, toasted with butter or drizzled with olive oil. Garlic bread is even better if you have an extra minute. And It is satisfying to a little Parmesan on top too, even if it isn’t exactly traditional!
Ratatouille Soup Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Onion & Garlic | Dice the onion very finely and mince the garlic well so they meld into the tomato base really nice. |
| Bell Peppers | Use a mix of colors for the best flavor. Cut all the veggies as evenly as possible so they cook at the same rate. |
| Zucchini & Eggplant | Remove the soft, seedy centers before dicing. Salting the eggplant briefly helps draw out excess moisture. |
| Tomato Paste & Crushed Tomatoes | Use the best-quality tomatoes you can since they make up the rich base of this ratatouille soup. Cheaper tomatoes can sometimes have a more acidic/sour flavor. |
| Fresh Thyme, Bay Leaves & Basil | Simmer thyme and bay leaves with the vegetables, then mix in fresh basil and thyme right before serving for the freshest flavor. |
Quick Tip
While it might seem annoying to sauté the veggies separately, it’s worth it. Each one cooks at a different rate, and cooking them in batches helps them brown instead of steam, prevents excess water, and keeps everything tender without turning mushy.
the cook’s Notes
Culinary School Tips
Here are a few things we went over in class while making Ratatouille Soup:
- Don’t crowd the pan: Give the veggies room to brown instead of steam.
- Cook in batches: This builds better flavor and keeps the vegetables from getting mushy.
- Season as you go: Add a little salt with each batch of veggies.
- Don’t overcook: The veggies should be tender but still hold their shape.
- Use good olive oil: With such simple ingredients, the olive oil adds a lot of the richness and flavor, so use one you really like.
What To Serve With Ratatouille Soup
Okay, honestly, this is a reliable way to eat it! Grab a fresh baguette or loaf of French bread and cut it into thick slices. Brush both sides generously with olive oil, then sprinkle lightly with garlic powder and Italian seasoning. Broil until nicely toasted, watching closely, then flip and repeat.
Right out of the oven, It is satisfying to adding a little finely grated Parmesan. I basically use the bread as a spoon, dunking it straight into the Ratatouille Soup. SO good!
Quick Tip
Other ideas: Crusty bread, garlic, or cheesy bread is my top pick, but a simple garden salad, grilled chicken or lamb chops, creamy polenta, white beans, or a little burrata or goat cheese would all be satisfying alongside it.
Storage
Store cooled ratatouille soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. It often tastes even better the next day as the flavors meld.
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