Ratatouille Soup (Roasted Veggies) is the cozy French comfort dish you never knew you needed—until now. This easy roasted vegetable soup is like a warm hug in a bowl: creamy, full of garden-fresh flavor, and ready in just 35 minutes. Whether you’ve got a fridge full of late-summer veggies or you’re just craving something that tastes like a trip to Provence (without the airfare), this soup delivers.
With juicy roasted eggplant, bell peppers, zucchini, and tomatoes, plus a punch of Mediterranean herbs, this dish hits the sweet spot between rustic and refined. Oh, and did we mention it’s all made in one blender? Yep, this is weeknight cooking at its finest. So grab your sheet pan, a good glug of olive oil, and let’s get roasting!
Table of Contents
What is Ratatouille Soup?
Ratatouille Soup (Roasted Veggies) is a creamy twist on the classic French vegetable stew, ratatouille. Traditionally, ratatouille involves a medley of chopped summer vegetables sautéed or stewed until tender. But here’s where things take a delicious turn: we roast the veggies instead, coaxing out those caramelized, smoky flavors that only an oven can provide, then blend everything into a silky soup. It’s bold, bright, and a little bit fancy without being fussy. Think of it as the elevated cousin to tomato soup—perfect for pairing with crusty bread or a melty grilled cheese. And yes, it’s naturally vegetarian (even vegan!), gluten-free, and full of fiber, so it’ll nourish your soul and your stomach.
Reasons to Try Ratatouille Soup (Roasted Veggies)
Let’s be real—most of us don’t have time to stand over the stove babysitting dinner. That’s why Ratatouille Soup (Roasted Veggies) is such a game-changer. First off, the oven does most of the work. Just chop, roast, blend, and boom—you’ve got dinner. Secondly, it’s the kind of dish that pleases picky eaters and veggie lovers alike. Even if your kids claim to “hate eggplant,” they’ll never know it’s hiding in this creamy blend. Plus, it’s perfect for using up odds and ends from your veggie drawer. Want more reasons? It’s make-ahead friendly, freezer-friendly, and surprisingly filling without feeling heavy. Whether you’re meal-prepping for the week or just trying to survive a Monday night, this one’s a winner.
Ingredients Needed to Make Ratatouille Soup
- 1 medium eggplant, halved (skin on, trimmed)
- 2 medium zucchini, roughly chopped
- 1 red bell pepper, deseeded
- 1 yellow bell pepper, deseeded
- 3 Roma tomatoes, halved
- 1 large onion, peeled and halved
- 1 whole head garlic, top trimmed
- ⅓ cup olive oil
- ½ cup vegetable stock (plus more as needed)
- 2–3 tbsp tomato paste
- 1 sprig rosemary or 1 tsp dried rosemary
- ½ tsp salt
- ½ tsp dried thyme
- ½ tsp dried oregano
Instructions to Make Ratatouille Soup
Creating this Ratatouille Soup (Roasted Veggies) is surprisingly easy, even if you’re short on time or not totally confident in the kitchen. Follow this step-by-step guide to get it right the first time and every time after that. From prepping your veggies to blending up that creamy, savory goodness, this method keeps things simple and stress-free.
Step 1: Preheat and Prep Your Veggies
First, preheat your oven to 420°F (210°C)—we want high heat to get those vegetables nice and caramelized.
Grab a large baking dish or sheet pan. Start by trimming and halving the eggplant (no need to peel), roughly chopping the zucchini, and deseeding both the red and yellow bell peppers. Halve the Roma tomatoes and slice the onion in two. For the garlic, trim just the top off a whole head so the cloves are exposed (you’ll thank yourself later when they’re soft and buttery).
This is where a little planning goes a long way—check out our kitchen prep tips to make chopping faster and safer, especially on hectic weeknights.
Step 2: Arrange and Season for Roasting
Place all your chopped veggies into the baking dish. Tuck in the garlic head and nestle in a fresh rosemary sprig (or sprinkle 1 tsp dried rosemary if you don’t have fresh). Then drizzle ⅓ cup of olive oil evenly over everything—don’t skimp! It helps caramelize the edges and deepens the flavor.
Give everything a gentle toss with your hands or a spatula to make sure the oil coats each piece. You’re not just roasting—you’re building layers of flavor that make this soup sing.
Step 3: Roast Until Tender and Golden
Slide your veggie-packed tray into the oven and roast for 25 to 30 minutes, or until the vegetables are soft and slightly charred on the edges. That golden brown color means deep, concentrated flavor—exactly what makes this version of ratatouille soup shine.
While you wait, you can check out this roasted tomato basil soup for another roasted veggie hit you might want to try next time.
Step 4: Cool Slightly Before Blending
Once roasted, pull the dish from the oven and let the vegetables rest for 10–15 minutes. This quick cooling step isn’t just about safety—it also helps the flavors settle, which makes the soup even more balanced once blended.
Trust us, blending piping hot veggies can lead to a kitchen mess (or worse, burns). If you’re new to blending hot ingredients, take a peek at our safe blending tips.
Step 5: Transfer to a Blender
Scoop the softened veggies—eggplant, zucchini, tomatoes, peppers, and onion—into the jug of a high-speed blender. Hold the garlic head and gently squeeze from the base; the sweet roasted cloves will pop right out. Add those in too.
If you used fresh rosemary, strip the roasted leaves off the stem and discard the woody stalk. Then add:
- ½ cup vegetable stock
- ½ tsp salt
- ½ tsp dried thyme
- ½ tsp dried oregano
Now blend until the mixture becomes smooth, creamy, and cohesive. If it feels too thick for your taste, add a splash more stock or warm water. The beauty of this soup? You can adjust it on the fly.
Step 6: Simmer and Finish the Flavor
Pour the blended soup into a medium saucepan and set it over medium heat. Stir in 2 to 3 tablespoons of tomato paste—this little addition gives the soup a bolder tomato flavor and brings all the roasted notes together.
Warm the soup through, stirring gently to avoid sticking. This final simmer only takes about 5–7 minutes, just enough to let everything meld beautifully.
Step 7: Serve and Garnish Like a Pro
Ladle the velvety soup into bowls and give each serving a drizzle of garlic-infused olive oil, a sprinkle of fresh parsley, and a few flakes of sea salt if you’re feeling fancy. For bonus flavor, try topping with homemade croutons or shredded Parmesan cheese.
Want more soup topping inspiration? Our guide on how to dress up your soup is packed with ideas from crunchy to creamy.
What to Serve with Ratatouille Soup (Roasted Veggies)
You’ve got a bowl of this golden, savory Ratatouille Soup (Roasted Veggies)—now what? Well, the soup is creamy enough to stand alone, but it shines when paired with the right sidekick. Think thick slices of sourdough toast, gooey grilled cheese, or a chickpea salad for extra protein. If you’re going low-carb, a side of roasted cauliflower or a simple cucumber salad works beautifully. For something heartier, try a hunk of baguette with herbed butter or even a scoop of rice or quinoa tossed in. Want to keep it French? Pair with a glass of red wine and some olives and call it your own little bistro night.
Key Tips for Making Ratatouille Soup (Roasted Veggies)
- Roast generously – Don’t be shy with the olive oil; it helps the veggies caramelize and adds richness.
- Let it cool before blending – Hot liquids + blender = steamy explosion. Give it a few minutes.
- Customize the herbs – Fresh thyme, basil, or even tarragon can change the flavor vibe.
- Use high-speed blender – A good blender makes this soup restaurant-smooth.
- Add heat if you want – A pinch of red pepper flakes gives this cozy soup a subtle kick.
Storage and Reheating Tips for Ratatouille Soup
This soup is a meal prep dream. It keeps in the fridge for 4 to 5 days in an airtight container. Reheat on the stove over low heat or in the microwave (just cover to avoid splatter). Want to freeze it? Go ahead—this one freezes like a champ. Let it cool fully, then transfer to freezer bags or containers. Freeze for up to 3 months. When you’re ready, thaw overnight in the fridge or pop it into a pot straight from frozen and heat gently. Add a splash of water or stock to loosen if needed.
FAQs
Can I make it without a blender?
You can use an immersion blender right in the pot or mash everything for a chunkier texture—but a high-speed blender gives that velvety finish.
Is this soup vegan?
Yes! It’s naturally vegan and gluten-free, too.
Can I add protein?
Definitely. Stir in some white beans or top with a poached egg for a protein boost.
Can I double the recipe?
Absolutely. Just grab a bigger roasting tray and maybe roast in batches.
Can I use canned tomatoes?
Sure, if you’re in a pinch. Just roast them with the rest of the veggies for a bit of depth.
Final Thoughts
If you’re craving something comforting, flavorful, and just a little bit special, this Ratatouille Soup (Roasted Veggies) is your next go-to. It’s weeknight-easy but elegant enough for guests, and it’s bursting with that roasted veggie magic we all secretly love. Whether you’re batch-cooking for busy days or savoring it solo with crusty bread and a glass of wine, this soup is a solid win. Hungry for more cozy bowls? Try our roasted tomato basil soup or curried sweet potato soup next!
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
PrintRatatouille Soup (Roasted Veggies) – Quick French Comfort
This ratatouille soup is an easy roasted vegetable soup ready in 35 minutes with a rich, creamy texture and robust tomato and capsicum flavors. Infused with Mediterranean herbs like thyme, rosemary, and garlic, it’s a comforting French-inspired dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasting, Blending
- Cuisine: French
- Diet: Vegan
Ingredients
- 1 medium eggplant, trimmed, halved, unpeeled
- 2 medium zucchini, trimmed, unpeeled, roughly chopped
- 1 red bell pepper, deseeded
- 1 yellow bell pepper, deseeded
- 3 Roma tomatoes, halved
- 1 large onion, peeled, halved
- 1 head garlic, top trimmed off
- 1/3 cup olive oil
- 1/2 cup vegetable stock
- 2–3 tablespoons tomato paste
- 1 large rosemary strand (or 1 teaspoon dried rosemary)
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
1. Preheat the oven to 420°F (210°C).
2. In a large baking dish, add deseeded bell pepper, chopped onion, chopped zucchini, eggplant halves, halved tomatoes, garlic head, and rosemary strands.
3. Drizzle olive oil over the vegetables and bake for 25–30 minutes, or until roasted and tender.
4. Remove from oven and let cool at room temperature for 15 minutes.
5. Transfer roasted vegetables to a high-speed blender: bell pepper, zucchini, onion, tomatoes, and eggplant.
6. Squeeze the garlic head to release the roasted cloves into the blender.
7. Strip the roasted rosemary leaves from the stalk and add to the blender.
8. Add vegetable stock, salt, dried oregano, and dried thyme.
9. Blend on high speed until smooth and creamy. Add more stock or water to thin if needed.
10. Pour the soup into a saucepan over medium heat, stir in tomato paste, and cook until warmed through.
11. Serve with garlic-infused olive oil, fresh parsley, and sea salt flakes.
Notes
For extra depth of flavor, use fire-roasted tomatoes or char the bell peppers under a broiler before blending.
You can swap rosemary for basil or marjoram depending on preference.
Use more vegetable stock or water to reach your desired soup consistency.
This soup keeps well refrigerated for up to 4 days and freezes for up to 2 months.
Top with a swirl of vegan cream or a spoonful of pesto for a finishing touch.
