I am French and ratatouille is this classic French dish that I have been eating all my childhood. My mum also used to make ratatouille soup for me, which is basically a soup made of the same vegetables used in a ratatouille, but roasted in olive oil and blended. It results in a creamy dairy-free soup with wonderful tomato and capsicum flavors. It makes it a great alternative to my Vegan Broccoli Cheddar Soup or Vegan Potato Soup.
Ingredients and Substitutions
Since it’s a veggie soup, you need a few vegetables and herbs and spices.
Eggplant – Adds a creamy texture and subtle bitterness. If you don’t have eggplant, try portobello mushrooms for an earthy flavor or use extra zucchini. Zucchini – Zucchini bring moisture and a mild sweetness. You can swap it with yellow squash or, for a cold version, even cucumber. Red Bell Pepper – For sweetness and a vibrant color. Pimentos or jarred roasted red peppers work just as well. Yellow Bell Pepper – Yellow pepper add a lighter sweetness to the mix. You could also use orange bell peppers, or if you like a bit of bitterness, go with green peppers. Onion – They make the savory base of the soup. If you want a gentler flavor, try shallots. Garlic – Because there’s no savory French dish without garlic. Olive Oil – I use extra-virgin olive oil for the vegetables to roast beautifully. If needed, switch to avocado oil or sunflower oil. Vegetable Stock – It enhances the flavor and smoothness of the soup. If you’re looking for something different, try miso broth or herbal broth. Tomato Paste – To give the soup tomato flavors. You can also use crushed tomatoes or sundried tomato paste for a twist. Rosemary – Rosemary adds so much aroma. If rosemary isn’t your thing, sage or marjoram will give a similar effect. Salt – Brings out the flavors of the ingredients. Sea salt flakes make a great finishing touch. Dried Thyme – A classic herb that adds a savory note. Basil can be a good alternative. Dried Oregano – For full Mediterranean flavors, you need oregano.
How to Make Ratatouille Soup
This is quite an easy recipe to make with the recipe card below. Here are pictures of key steps.
Carine’s Tips
Char the Peppers for Extra Smokiness – To enhance the flavor of your soup, roast the bell peppers until they’re slightly charred. This adds a lovely smoky flavor that can boost the overall taste, making the soup feel perfect. Blend in Small Batches for a Silkier Texture – If your blender has trouble handling large quantities, you can blend the soup in smaller batches. This brings a smoother consistency, allowing for a creamier texture. Use a Hand Blender for Easy Cleanup – Instead of transferring the soup to a traditional blender, you can use an immersion blender in a large bowl. This tool lets you blend the soup directly in the pot, minimizing the mess and making cleanup easier. It’s just a bit longer to reach the right consistency. Save the Vegetable Skins for Broth – Instead of tossing out the vegetable peels and garlic tops, save them to make a homemade vegetable broth. Just simmer the skins in water for about an hour to extract their nutrients and flavors. Add Coconut Milk for Creaminess – For an even richer and creamier texture, stir in a small amount of coconut milk after blending. This not only enhances the creaminess but also adds a subtle sweetness that pairs beautifully with the roasted vegetables. Make it Spicy with Cayenne Pepper or Smoked Paprika – If you enjoy a bit of heat, add a pinch of cayenne pepper or smoked paprika during the blending stage. This will give the soup some zing and add flavors that marry with the Mediterranean herbs perfectly. Garnish Creatively with Roasted Chickpeas or Croutons – For added texture and a delightful crunch, top your soup with roasted chickpeas or homemade croutons. You can easily roast chickpeas in the oven with olive oil and spices until crispy for a nutritious topping. Adjust the Consistency with Broth or Water – If your soup turns out thicker than desired, simply adjust the consistency by gradually adding more vegetable stock or water while blending. Prepare in Advance for Better Flavor – If time allows, prepare the soup a day in advance. The flavors will meld and deepen overnight in the fridge, making the soup even more delicious when you reheat it.
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