Ratatouille 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.
Find it online: https://cookingwithramsay.com/ratatouille-soup/