Ratatouille Soup

Posted on 15 Jul 2018
Yield approx. 2 litres soup
Total Time 50 minutes - 1 hour
Equipment sheet pan, microplane grater, heavy-bottomed pot with lid, immersion blender

Ratatouille is a classic Mediterranean vegetable stew that’s very flavourful and healthy, but I’m personally not a fan of the texture of eggplant, which is where my idea to adapt the stew into a soup came from.

Instead of only softening the vegetables in preparation for a braise, this recipe roasts them quite significantly to remove a lot of the moisture and brown them significantly and I also opt to use tomato paste instead of whole tomatoes.

Then, with addition of chicken or vegetable stock and a quick trip through a blender, this would-be ratatouille goes from a stew into a delicious soup.


Roasted Vegetables

Amount Ingredient Notes
2 regular zucchini/courgettes
1 regular eggplant/aubergine or 2 if it’s the thinner Asian variety
2 cloves garlic or 1 tablespoon granulated garlic
3-4 tablespoons olive oil enough to aid in roasting
1-1½ tablespoons salt
several twists black pepper

In the past, I roasted the bell pepper and onion too, but I found that it doesn’t survive as well in the oven for the long roast (you could do it separately but who has that sort of time?)

Soup Base

Amount Ingredient Notes
2 tablespoons olive oil
1 bell pepper not a green one
1 large-ish onion
2-3 tablespoons tomato paste
3 cups/1 litre stock chicken or vegetable, take your preference
1 tablespoon salt
water only for adjusting the consistency of the soup
heavy cream optional, for finishing
grated Parmesan optional, for finishing


Roasted Vegetables

Soup Base

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