Rustic Vegetable Soup — French Ratatouille Style

Vegetable Soup lovers seeking a warm, flavorful bowl will adore this French ratatouille style rendition. This rustic vegetable soup bursts with the classic Provençal mix of eggplant, zucchini, and bell peppers steeped in tomato-herb broth. It brings the heart of Provence into your kitchen, while remaining simple, healthy, and perfect for cooler seasons.

Ingredients

• 1 medium eggplant, diced
• 2 zucchinis, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 large tomatoes (or 1 can crushed tomato)
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil (or fresh basil leaves)
• Salt & pepper, to taste
• Fresh basil or parsley for garnish

Instructions

1. Sauté vegetables. In a large pot, heat olive oil over medium heat. Add onion and garlic, cook until softened (2–3 min).
2. Add eggplant & peppers. Stir in eggplant and bell peppers, sauté for about 5 minutes until they begin to soften.
3. Add zucchini & tomatoes. Add zucchini and tomatoes (fresh or canned). Stir to combine.
4. Pour broth and simmer. Add vegetable broth, thyme, and basil. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until all veggies are tender.
5. Adjust consistency. For a smoother texture, you can blend half the soup and return it to the pot (optional).
6. Season & garnish. Taste and season with salt and pepper. Serve in bowls, garnish with fresh basil or parsley.

Health Benefits

• Low in fat but nutrient-rich: Olive oil gives healthy fats, and vegetables provide fiber, vitamins A & C.
• Antioxidants & phytonutrients: From tomato, bell peppers, zucchini, eggplant.
• Plant-forward & filling: A vegetarian soup recipe that satisfies.
• Season-friendly: Great as a fall or winter soup — hearty but not heavy.

Tips & Variations

• Roast vegetables first on a baking sheet to deepen flavor, then add to the soup.
• Stir in a small dollop of white bean purée or mild cream (or plant-based cream) for a creamy vegetable soup variation.
• Add a pinch of red pepper flakes for a little heat.
• Serve with crusty bread or a side salad.
• Leftovers keep well in fridge up to 3–4 days; reheat gently.

Conclusion

This rustic French ratatouille vegetable soup is a beautiful, comforting bowl you’ll return to season after season. It marries the brightness of summer vegetables with cozy warmth, making it a perfect “Fall Soup Recipes” or “Winter Soup” option. Save the pin, try the recipe, and enjoy a nourishing, colorful bowl anytime.