Ratatouille Soup

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons extra-virgin olive oil, plus more for brushing

1 large onion, diced

4 cloves garlic, smashed

3 to 4 teaspoons herbes de Provence

Kosher salt

1 small Japanese eggplant, diced

1 small zucchini, diced

1 yellow bell pepper, diced

1 28-ounce can whole San Marzano tomatoes, crushed

2 cups low-sodium chicken or vegetable broth

Large handful of fresh basil leaves, torn

8 thick slices baguette

1 cup coarsely grated gruyere or Swiss cheese

Freshly ground pepper


  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes. 
  2. Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted. 
  3. Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.

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