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Ratatouille Soup Flavorful and Healthy Vegetable Dish

by on December 21, 2024

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If you crave a warm, tasty, and healthy dish, Ratatouille Soup is for you. With fresh vegetables like eggplant, zucchini, and tomatoes, it’s packed with flavor and nutrients. Cooking this soup is easy and fun! I’ll walk you through the steps to create a comforting bowl that warms both body and soul. Let’s dive in and make this flavorful vegetable dish together!

- 1 medium eggplant - 2 medium zucchinis - 1 bell pepper - 1 large onion - 3 cloves garlic - 4 medium tomatoes or 1 can of diced tomatoes - 4 cups vegetable broth - Dried herbs: basil, oregano, thyme - Olive oil - Salt and black pepper - Fresh basil leaves for serving Ratatouille soup is a vibrant dish packed with fresh, healthy vegetables. The main ingredients make this soup colorful and tasty. The eggplant gives it a rich flavor. Zucchinis add a nice crunch. Bell peppers bring sweetness, while onions and garlic add depth. You can use fresh tomatoes or canned ones. Canned tomatoes work great when fresh ones aren't in season. The broth forms a warm base for the soup. I recommend low-sodium vegetable broth for a healthier option. For seasonings, dried herbs like basil, oregano, and thyme create a lovely aroma. Olive oil adds richness. A pinch of salt and black pepper enhances the flavors. To serve, fresh basil leaves add a bright touch. They also give a fresh taste that balances the soup. Enjoy this dish as a warm meal or a starter. It is perfect for any day, bringing comfort and joy to your table. {{ingredient_image_2}} Start by preparing your vegetables. Dice one medium eggplant into small cubes. Next, take two medium zucchinis and chop them into bite-sized pieces. Choose a bell pepper, any color you like, and dice it too. Now, finely chop one large onion and mince three cloves of garlic. If you use fresh tomatoes, chop four medium tomatoes into small chunks. In a large pot, pour in two tablespoons of extra virgin olive oil and heat it over medium heat. Once hot, add the finely chopped onion. Sauté the onion while stirring for about five minutes. It should turn translucent. After that, add the minced garlic. Sauté for just one more minute. You want the garlic to smell great but not burn. Now it’s time to get the eggplant into the pot. Cook it for about five minutes, stirring occasionally. The eggplant should start to soften. After that, add the chopped zucchinis, bell pepper, and tomatoes. Stir everything well. Let it cook together for another five minutes. This helps all the flavors mix nicely. Next, pour in four cups of vegetable broth. Then sprinkle in one teaspoon of dried basil, one teaspoon of dried oregano, and half a teaspoon of dried thyme. Add salt and freshly ground black pepper to taste. Stir everything until the seasonings spread out evenly. Bring the mixture to a gentle boil. Once it boils, reduce the heat to low. Let the soup simmer uncovered for about 20 to 25 minutes. You want the vegetables to become tender and the flavors to deepen. If you prefer a smoother soup, grab an immersion blender. You can blend the soup directly in the pot until it’s as smooth as you like. If you don’t have one, carefully transfer the soup to a standard blender in small batches. Blend until smooth. Now, ladle the hot soup into bowls. Don’t forget to garnish it with fresh basil leaves. They add a pop of color and extra flavor. Enjoy your delicious Ratatouille Soup! Adjusting seasoning is key to making ratatouille soup taste great. Start with salt and pepper, but don’t stop there. Taste your soup as it cooks. Add more herbs if you like. Fresh herbs can boost the flavor even more. Choosing ripe vegetables makes a big difference too. Look for firm eggplant and shiny zucchinis. A bell pepper should feel heavy for its size, and tomatoes should smell sweet. The better the veggies, the better your soup will taste. You can make ratatouille soup in different ways. A slow cooker works well if you want to set it and forget it. Just mix all the ingredients in and let it cook for several hours. The flavors will meld beautifully. Using an Instant Pot is another great option. It speeds up cooking time a lot. Just sauté the aromatics first, then add everything else. Seal it up, and cook on high pressure for about 10 minutes. Quick and easy! Serving your soup well makes it more inviting. Use nice bowls to ladle the soup into. A sprinkle of fresh basil on top adds color and flavor. Pair the soup with crusty bread for dipping. A drizzle of olive oil over the soup adds richness and looks great. Enjoy your meal! Pro Tips Choose Fresh Vegetables: Always opt for the freshest vegetables you can find. They will enhance the flavor and texture of your soup significantly. Prep Ahead: To save time, you can prep all the vegetables the day before and store them in the refrigerator. This way, your soup will come together quickly! Adjust Thickness: If you prefer a thicker soup, blend more of the vegetables or reduce the amount of broth. Conversely, for a thinner soup, add additional broth until you reach the desired consistency. Flavor Boost: Enhance the soup's flavor by adding a splash of balsamic vinegar or a pinch of red pepper flakes for a little heat just before serving. {{image_4}} You can boost the soup’s nutrition by adding protein. Beans and lentils work well. For beans, consider using chickpeas or black beans. Just rinse and add them to the pot. For lentils, red or green ones cook quickly and add a nice texture. Toss them in after sautéing the vegetables. Ratatouille soup is great for using seasonal veggies. In summer, add fresh tomatoes and peppers. In fall, try butternut squash or carrots. Each vegetable brings a unique taste. Feel free to mix and match based on what you find at the market. To keep the soup vegan, use vegetable broth. Look for low-sodium options to control salt. If you need it gluten-free, most vegetable broths work. Just check the label to be sure. You can also skip the olive oil and use water for sautéing if needed. This keeps it light and healthy. To keep your Ratatouille Soup fresh, store it in airtight containers. Allow the soup to cool to room temperature first. This step helps prevent condensation, which can make the soup watery. Place the containers in the fridge if you plan to eat the soup within a few days. For longer storage, freeze the soup in portions. This way, you can enjoy it later without losing flavor. Reheat your soup on the stove for the best taste. Pour the desired amount into a pot. Heat it over medium-low heat, stirring often. This method warms the soup evenly. If you’re in a hurry, you can microwave the soup. Use a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between, until hot throughout. In the fridge, Ratatouille Soup lasts about 3 to 5 days. If you freeze it, the soup can last up to 3 months. Just remember to label your containers with the date. This helps you keep track of how long it has been stored. Always check for any off smells or changes in color before eating leftovers. Yes, you can use frozen vegetables. They save time and are easy to use. However, frozen vegetables may change the soup's texture. They often have more water than fresh ones. This can make the soup a bit watery. To counter this, you can use less broth or cook it a bit longer. The flavor might be less bright, but it will still taste good. To spice up your Ratatouille Soup, try adding red pepper flakes. Start with a pinch and add more based on your taste. You can also use diced jalapeños for a fresh kick. Another option is to add a dash of hot sauce while cooking. If you love garlic, try using more minced garlic. These additions can boost the flavor and warmth of your dish. Yes, Ratatouille Soup is great for meal prep. You can cook a large batch and store it. Divide the soup into individual containers for easy meals. Let it cool before sealing to keep it fresh. In the fridge, it lasts for about 4 to 5 days. You can also freeze it for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again. This blog post detailed how to make a delicious Ratatouille Soup. We covered all the key ingredients, including vegetables, seasonings, and garnishes. You learned step-by-step instructions, tips for perfecting flavor, and variations to try. Remember, you can customize with protein or different vegetables. Store leftovers properly for freshness. Cooking can be fun, and this soup is a great way to enjoy healthy ingredients. I hope you feel inspired to create your version of this tasty dish!

Why I Love This Recipe

  1. Fresh Ingredients: This soup is packed with seasonal vegetables, making it a healthy and vibrant choice for any meal.
  2. Versatile Flavor: The combination of herbs like basil, oregano, and thyme brings a wonderful depth of flavor that can be enjoyed warm or cold.
  3. Easy to Make: This recipe is straightforward and requires minimal prep, making it perfect for busy weeknights.
  4. Satisfying and Comforting: With its hearty ingredients and rich broth, this soup is both filling and comforting, perfect for any occasion.

Ingredients

Main Ingredients

– 1 medium eggplant

– 2 medium zucchinis

– 1 bell pepper

– 1 large onion

– 3 cloves garlic

– 4 medium tomatoes or 1 can of diced tomatoes

– 4 cups vegetable broth

Seasonings and Oils

– Dried herbs: basil, oregano, thyme

– Olive oil

– Salt and black pepper

Garnishes

– Fresh basil leaves for serving

Ratatouille soup is a vibrant dish packed with fresh, healthy vegetables. The main ingredients make this soup colorful and tasty. The eggplant gives it a rich flavor. Zucchinis add a nice crunch. Bell peppers bring sweetness, while onions and garlic add depth.

You can use fresh tomatoes or canned ones. Canned tomatoes work great when fresh ones aren’t in season. The broth forms a warm base for the soup. I recommend low-sodium vegetable broth for a healthier option.

For seasonings, dried herbs like basil, oregano, and thyme create a lovely aroma. Olive oil adds richness. A pinch of salt and black pepper enhances the flavors.

To serve, fresh basil leaves add a bright touch. They also give a fresh taste that balances the soup. Enjoy this dish as a warm meal or a starter. It is perfect for any day, bringing comfort and joy to your table.

Step-by-Step Instructions

Preparation of Vegetables

Start by preparing your vegetables. Dice one medium eggplant into small cubes. Next, take two medium zucchinis and chop them into bite-sized pieces. Choose a bell pepper, any color you like, and dice it too. Now, finely chop one large onion and mince three cloves of garlic. If you use fresh tomatoes, chop four medium tomatoes into small chunks.

Cooking Aromatics

In a large pot, pour in two tablespoons of extra virgin olive oil and heat it over medium heat. Once hot, add the finely chopped onion. Sauté the onion while stirring for about five minutes. It should turn translucent. After that, add the minced garlic. Sauté for just one more minute. You want the garlic to smell great but not burn.

Combining Ingredients

Now it’s time to get the eggplant into the pot. Cook it for about five minutes, stirring occasionally. The eggplant should start to soften. After that, add the chopped zucchinis, bell pepper, and tomatoes. Stir everything well. Let it cook together for another five minutes. This helps all the flavors mix nicely.

Next, pour in four cups of vegetable broth. Then sprinkle in one teaspoon of dried basil, one teaspoon of dried oregano, and half a teaspoon of dried thyme. Add salt and freshly ground black pepper to taste. Stir everything until the seasonings spread out evenly. Bring the mixture to a gentle boil.

Simmering the Soup

Once it boils, reduce the heat to low. Let the soup simmer uncovered for about 20 to 25 minutes. You want the vegetables to become tender and the flavors to deepen.

Blending the Soup (Optional)

If you prefer a smoother soup, grab an immersion blender. You can blend the soup directly in the pot until it’s as smooth as you like. If you don’t have one, carefully transfer the soup to a standard blender in small batches. Blend until smooth.

Serving Suggestions

Now, ladle the hot soup into bowls. Don’t forget to garnish it with fresh basil leaves. They add a pop of color and extra flavor. Enjoy your delicious Ratatouille Soup!

Tips & Tricks

Perfecting the Flavor

Adjusting seasoning is key to making ratatouille soup taste great. Start with salt and pepper, but don’t stop there. Taste your soup as it cooks. Add more herbs if you like. Fresh herbs can boost the flavor even more.

Choosing ripe vegetables makes a big difference too. Look for firm eggplant and shiny zucchinis. A bell pepper should feel heavy for its size, and tomatoes should smell sweet. The better the veggies, the better your soup will taste.

Alternative Cooking Methods

You can make ratatouille soup in different ways. A slow cooker works well if you want to set it and forget it. Just mix all the ingredients in and let it cook for several hours. The flavors will meld beautifully.

Using an Instant Pot is another great option. It speeds up cooking time a lot. Just sauté the aromatics first, then add everything else. Seal it up, and cook on high pressure for about 10 minutes. Quick and easy!

Presentation Tips

Serving your soup well makes it more inviting. Use nice bowls to ladle the soup into. A sprinkle of fresh basil on top adds color and flavor. Pair the soup with crusty bread for dipping. A drizzle of olive oil over the soup adds richness and looks great. Enjoy your meal!

Pro Tips

  1. Choose Fresh Vegetables: Always opt for the freshest vegetables you can find. They will enhance the flavor and texture of your soup significantly.
  2. Prep Ahead: To save time, you can prep all the vegetables the day before and store them in the refrigerator. This way, your soup will come together quickly!
  3. Adjust Thickness: If you prefer a thicker soup, blend more of the vegetables or reduce the amount of broth. Conversely, for a thinner soup, add additional broth until you reach the desired consistency.
  4. Flavor Boost: Enhance the soup’s flavor by adding a splash of balsamic vinegar or a pinch of red pepper flakes for a little heat just before serving.

Variations

Adding Protein

You can boost the soup’s nutrition by adding protein. Beans and lentils work well. For beans, consider using chickpeas or black beans. Just rinse and add them to the pot. For lentils, red or green ones cook quickly and add a nice texture. Toss them in after sautéing the vegetables.

Different Vegetable Options

Ratatouille soup is great for using seasonal veggies. In summer, add fresh tomatoes and peppers. In fall, try butternut squash or carrots. Each vegetable brings a unique taste. Feel free to mix and match based on what you find at the market.

Vegan and Gluten-Free Alternatives

To keep the soup vegan, use vegetable broth. Look for low-sodium options to control salt. If you need it gluten-free, most vegetable broths work. Just check the label to be sure. You can also skip the olive oil and use water for sautéing if needed. This keeps it light and healthy.

Storage Info

Storing Leftovers

To keep your Ratatouille Soup fresh, store it in airtight containers. Allow the soup to cool to room temperature first. This step helps prevent condensation, which can make the soup watery. Place the containers in the fridge if you plan to eat the soup within a few days. For longer storage, freeze the soup in portions. This way, you can enjoy it later without losing flavor.

Reheating Instructions

Reheat your soup on the stove for the best taste. Pour the desired amount into a pot. Heat it over medium-low heat, stirring often. This method warms the soup evenly. If you’re in a hurry, you can microwave the soup. Use a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between, until hot throughout.

Shelf Life

In the fridge, Ratatouille Soup lasts about 3 to 5 days. If you freeze it, the soup can last up to 3 months. Just remember to label your containers with the date. This helps you keep track of how long it has been stored. Always check for any off smells or changes in color before eating leftovers.

FAQs

Can I use frozen vegetables for this soup?

Yes, you can use frozen vegetables. They save time and are easy to use. However, frozen vegetables may change the soup’s texture. They often have more water than fresh ones. This can make the soup a bit watery. To counter this, you can use less broth or cook it a bit longer. The flavor might be less bright, but it will still taste good.

How can I make Ratatouille Soup spicier?

To spice up your Ratatouille Soup, try adding red pepper flakes. Start with a pinch and add more based on your taste. You can also use diced jalapeños for a fresh kick. Another option is to add a dash of hot sauce while cooking. If you love garlic, try using more minced garlic. These additions can boost the flavor and warmth of your dish.

Is Ratatouille Soup suitable for meal prep?

Yes, Ratatouille Soup is great for meal prep. You can cook a large batch and store it. Divide the soup into individual containers for easy meals. Let it cool before sealing to keep it fresh. In the fridge, it lasts for about 4 to 5 days. You can also freeze it for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again.

This blog post detailed how to make a delicious Ratatouille Soup. We covered all the key ingredients, including vegetables, seasonings, and garnishes. You learned step-by-step instructions, tips for perfecting flavor, and variations to try. Remember, you can customize with protein or different vegetables. Store leftovers properly for freshness. Cooking can be fun, and this soup is a great way to enjoy healthy ingredients. I hope you feel inspired to create your version of this tasty dis

- 1 medium eggplant - 2 medium zucchinis - 1 bell pepper - 1 large onion - 3 cloves garlic - 4 medium tomatoes or 1 can of diced tomatoes - 4 cups vegetable broth - Dried herbs: basil, oregano, thyme - Olive oil - Salt and black pepper - Fresh basil leaves for serving Ratatouille soup is a vibrant dish packed with fresh, healthy vegetables. The main ingredients make this soup colorful and tasty. The eggplant gives it a rich flavor. Zucchinis add a nice crunch. Bell peppers bring sweetness, while onions and garlic add depth. You can use fresh tomatoes or canned ones. Canned tomatoes work great when fresh ones aren't in season. The broth forms a warm base for the soup. I recommend low-sodium vegetable broth for a healthier option. For seasonings, dried herbs like basil, oregano, and thyme create a lovely aroma. Olive oil adds richness. A pinch of salt and black pepper enhances the flavors. To serve, fresh basil leaves add a bright touch. They also give a fresh taste that balances the soup. Enjoy this dish as a warm meal or a starter. It is perfect for any day, bringing comfort and joy to your table. {{ingredient_image_2}} Start by preparing your vegetables. Dice one medium eggplant into small cubes. Next, take two medium zucchinis and chop them into bite-sized pieces. Choose a bell pepper, any color you like, and dice it too. Now, finely chop one large onion and mince three cloves of garlic. If you use fresh tomatoes, chop four medium tomatoes into small chunks. In a large pot, pour in two tablespoons of extra virgin olive oil and heat it over medium heat. Once hot, add the finely chopped onion. Sauté the onion while stirring for about five minutes. It should turn translucent. After that, add the minced garlic. Sauté for just one more minute. You want the garlic to smell great but not burn. Now it’s time to get the eggplant into the pot. Cook it for about five minutes, stirring occasionally. The eggplant should start to soften. After that, add the chopped zucchinis, bell pepper, and tomatoes. Stir everything well. Let it cook together for another five minutes. This helps all the flavors mix nicely. Next, pour in four cups of vegetable broth. Then sprinkle in one teaspoon of dried basil, one teaspoon of dried oregano, and half a teaspoon of dried thyme. Add salt and freshly ground black pepper to taste. Stir everything until the seasonings spread out evenly. Bring the mixture to a gentle boil. Once it boils, reduce the heat to low. Let the soup simmer uncovered for about 20 to 25 minutes. You want the vegetables to become tender and the flavors to deepen. If you prefer a smoother soup, grab an immersion blender. You can blend the soup directly in the pot until it’s as smooth as you like. If you don’t have one, carefully transfer the soup to a standard blender in small batches. Blend until smooth. Now, ladle the hot soup into bowls. Don’t forget to garnish it with fresh basil leaves. They add a pop of color and extra flavor. Enjoy your delicious Ratatouille Soup! Adjusting seasoning is key to making ratatouille soup taste great. Start with salt and pepper, but don’t stop there. Taste your soup as it cooks. Add more herbs if you like. Fresh herbs can boost the flavor even more. Choosing ripe vegetables makes a big difference too. Look for firm eggplant and shiny zucchinis. A bell pepper should feel heavy for its size, and tomatoes should smell sweet. The better the veggies, the better your soup will taste. You can make ratatouille soup in different ways. A slow cooker works well if you want to set it and forget it. Just mix all the ingredients in and let it cook for several hours. The flavors will meld beautifully. Using an Instant Pot is another great option. It speeds up cooking time a lot. Just sauté the aromatics first, then add everything else. Seal it up, and cook on high pressure for about 10 minutes. Quick and easy! Serving your soup well makes it more inviting. Use nice bowls to ladle the soup into. A sprinkle of fresh basil on top adds color and flavor. Pair the soup with crusty bread for dipping. A drizzle of olive oil over the soup adds richness and looks great. Enjoy your meal! Pro Tips Choose Fresh Vegetables: Always opt for the freshest vegetables you can find. They will enhance the flavor and texture of your soup significantly. Prep Ahead: To save time, you can prep all the vegetables the day before and store them in the refrigerator. This way, your soup will come together quickly! Adjust Thickness: If you prefer a thicker soup, blend more of the vegetables or reduce the amount of broth. Conversely, for a thinner soup, add additional broth until you reach the desired consistency. Flavor Boost: Enhance the soup's flavor by adding a splash of balsamic vinegar or a pinch of red pepper flakes for a little heat just before serving. {{image_4}} You can boost the soup’s nutrition by adding protein. Beans and lentils work well. For beans, consider using chickpeas or black beans. Just rinse and add them to the pot. For lentils, red or green ones cook quickly and add a nice texture. Toss them in after sautéing the vegetables. Ratatouille soup is great for using seasonal veggies. In summer, add fresh tomatoes and peppers. In fall, try butternut squash or carrots. Each vegetable brings a unique taste. Feel free to mix and match based on what you find at the market. To keep the soup vegan, use vegetable broth. Look for low-sodium options to control salt. If you need it gluten-free, most vegetable broths work. Just check the label to be sure. You can also skip the olive oil and use water for sautéing if needed. This keeps it light and healthy. To keep your Ratatouille Soup fresh, store it in airtight containers. Allow the soup to cool to room temperature first. This step helps prevent condensation, which can make the soup watery. Place the containers in the fridge if you plan to eat the soup within a few days. For longer storage, freeze the soup in portions. This way, you can enjoy it later without losing flavor. Reheat your soup on the stove for the best taste. Pour the desired amount into a pot. Heat it over medium-low heat, stirring often. This method warms the soup evenly. If you’re in a hurry, you can microwave the soup. Use a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between, until hot throughout. In the fridge, Ratatouille Soup lasts about 3 to 5 days. If you freeze it, the soup can last up to 3 months. Just remember to label your containers with the date. This helps you keep track of how long it has been stored. Always check for any off smells or changes in color before eating leftovers. Yes, you can use frozen vegetables. They save time and are easy to use. However, frozen vegetables may change the soup's texture. They often have more water than fresh ones. This can make the soup a bit watery. To counter this, you can use less broth or cook it a bit longer. The flavor might be less bright, but it will still taste good. To spice up your Ratatouille Soup, try adding red pepper flakes. Start with a pinch and add more based on your taste. You can also use diced jalapeños for a fresh kick. Another option is to add a dash of hot sauce while cooking. If you love garlic, try using more minced garlic. These additions can boost the flavor and warmth of your dish. Yes, Ratatouille Soup is great for meal prep. You can cook a large batch and store it. Divide the soup into individual containers for easy meals. Let it cool before sealing to keep it fresh. In the fridge, it lasts for about 4 to 5 days. You can also freeze it for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again. This blog post detailed how to make a delicious Ratatouille Soup. We covered all the key ingredients, including vegetables, seasonings, and garnishes. You learned step-by-step instructions, tips for perfecting flavor, and variations to try. Remember, you can customize with protein or different vegetables. Store leftovers properly for freshness. Cooking can be fun, and this soup is a great way to enjoy healthy ingredients. I hope you feel inspired to create your version of this tasty dish!

Ratatouille Soup

A delicious and hearty vegetable soup inspired by the classic ratatouille dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine French
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 medium eggplant, diced into small cubes
  • 2 medium zucchinis, diced into bite-sized pieces
  • 1 bell pepper diced (your choice of color)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 4 medium tomatoes, chopped (or substitute with 1 can of diced tomatoes)
  • 4 cups vegetable broth (preferably low-sodium)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried thyme
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • for garnish Fresh basil leaves

Instructions
 

  • Prepare the Vegetables: Start by dicing the eggplant, zucchinis, and bell pepper into small, uniform pieces. Finely chop the onion and mince the garlic. If you’re using fresh tomatoes, chop them into small chunks as well.
  • Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté, stirring occasionally, until it turns translucent, approximately 5 minutes. Then, add the minced garlic and continue to sauté for another minute, until the garlic becomes fragrant.
  • Cook the Eggplant: Introduce the diced eggplant to the pot. Cook for about 5 minutes, stirring occasionally, until the eggplant begins to soften and absorb the flavors.
  • Incorporate Remaining Vegetables: Add the diced zucchinis, bell pepper, and chopped tomatoes to the pot. Stir the mixture well, allowing it to cook together for an additional 5 minutes; this helps the flavors to meld beautifully.
  • Add Liquid and Seasoning: Pour in the vegetable broth, then sprinkle in the dried basil, oregano, thyme, along with salt and pepper to taste. Stir until the seasonings are well distributed, then bring the mixture to a gentle boil.
  • Simmer the Soup: Once the soup reaches a boil, reduce the heat to low and let it simmer uncovered for approximately 20 to 25 minutes, or until all the vegetables are tender and the flavors have fully developed.
  • Blend (Optional): If you prefer a smoother texture, use an immersion blender to blend the soup directly in the pot to your desired consistency. Alternatively, you can carefully transfer the soup in batches to a standard blender to achieve a smooth blend.
  • Serve: Ladle the steaming soup into bowls and garnish generously with fresh basil leaves for a pop of color and flavor.

Notes

Serve with crusty bread and a drizzle of olive oil for extra richness.
Keyword ratatouille, soup, vegetable

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