Remi’s Ratatouille Soup is a vibrant and hearty dish inspired by the classic French ratatouille. This soup captures the essence of summer vegetables, simmered to perfection with aromatic herbs and spices. It’s a comforting and healthy option that can be enjoyed on its own or paired with crusty bread. Perfect for a cozy dinner or as a light lunch, this soup is sure to impress!
Ingredients List
For the Soup:
- 1 medium eggplant, diced
- 2 medium zucchinis, diced
- 1 bell pepper (red or yellow), diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 large ripe tomatoes, diced (or 1 can of diced tomatoes)
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Timing
Preparing Remi’s Ratatouille Soup takes about 15 minutes of prep time and 30-40 minutes of cooking time. Total time is approximately 45-55 minutes.
Step-by-Step Instructions
Step 1: Prepare the Vegetables
- Chop Vegetables: Dice the eggplant, zucchinis, bell pepper, and onion. Mince the garlic and dice the tomatoes if using fresh.
Step 2: Sauté the Aromatics
- Heat Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
- Sauté Onions and Garlic: Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
Step 3: Cook the Vegetables
- Add Eggplant and Bell Pepper: Stir in the diced eggplant and bell pepper. Cook for another 5 minutes, stirring occasionally.
- Add Zucchini and Tomatoes: Add the diced zucchinis and tomatoes (or canned tomatoes) to the pot. Stir to combine.
Step 4: Add Broth and Seasonings
- Pour in Vegetable Broth: Add the vegetable broth, thyme, basil, bay leaf, salt, and pepper. Bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup simmer for 25-30 minutes, or until the vegetables are tender and the flavors meld together.
Step 5: Blend (Optional)
- Blend for Smoothness: If you prefer a smoother soup, use an immersion blender to blend the soup to your desired consistency. You can also transfer it in batches to a countertop blender.
Step 6: Serve
- Taste and Adjust: Taste the soup and adjust seasoning as needed.
- Garnish: Serve hot, garnished with fresh basil leaves if desired.
Nutritional Information
Here’s a quick glance at the nutritional profile of Remi’s Ratatouille Soup (per serving, assuming 6 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 |
| Protein | 3g |
| Fat | 7g |
| Carbohydrates | 20g |
| Fiber | 5g |
Healthier Alternatives for the Recipe
- Use low-sodium vegetable broth to reduce sodium levels.
- Add more vegetables like carrots or spinach for extra nutrition.
- Substitute olive oil with a cooking spray to reduce fat content.
Serving Suggestions
- Crusty baguette or garlic bread for dipping.
- A fresh green salad for a light meal.
- Grated Parmesan cheese or croutons for added texture.
Common Mistakes to Avoid
- Overcooking the Vegetables: Keep an eye on the cooking time to ensure the vegetables remain tender but not mushy.
- Not Seasoning Enough: Taste the soup as it cooks and adjust the seasoning to enhance the flavors.
- Skipping the Bay Leaf: The bay leaf adds depth to the flavor; don’t forget to include it!
Storing Tips for the Recipe
Remi’s Ratatouille Soup can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat gently on the stove or in the microwave before serving.
Conclusion
In just about 45-55 minutes, you can create a delicious and hearty Remi’s Ratatouille Soup that showcases the best of summer vegetables. This flavorful soup is not only comforting but also a healthy addition to your winter meals!
FAQs
Can I use different vegetables?
Yes! Feel free to add or substitute your favorite vegetables, such as carrots, green beans, or squash.
Can I make this soup vegan?
Yes! This recipe is already vegan as it uses vegetable broth and does not contain any animal products.
How can I make it spicier?
Add a pinch of red pepper flakes or a diced jalapeño for some heat.
What can I do if I have leftovers?
Store leftovers in an airtight container in the refrigerator and enjoy them within 4 days. You can also freeze the soup for future meals.
Remi's Ratatouille Soup: A Flavorful Delight
Ingredients
- For the Soup:
- • 1 medium eggplant, diced
- • 2 medium zucchinis, diced
- • 1 bell pepper (red or yellow), diced
- • 1 medium onion, chopped
- • 2 cloves garlic, minced
- • 4 large ripe tomatoes, diced (or 1 can of diced tomatoes)
- • 4 cups vegetable broth
- • 2 tablespoons olive oil
- • 1 teaspoon dried thyme
- • 1 teaspoon dried basil
- • 1 bay leaf
- • Salt and pepper to taste
- • Fresh basil leaves for garnish (optional)
Instructions
- Chop Vegetables: Dice the eggplant, zucchinis, bell pepper, and onion. Mince the garlic and dice the tomatoes if using fresh.
- Heat Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
- Sauté Onions and Garlic: Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add Eggplant and Bell Pepper: Stir in the diced eggplant and bell pepper. Cook for another 5 minutes, stirring occasionally.
- Add Zucchini and Tomatoes: Add the diced zucchinis and tomatoes (or canned tomatoes) to the pot. Stir to combine.
- Pour in Vegetable Broth: Add the vegetable broth, thyme, basil, bay leaf, salt, and pepper. Bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup simmer for 25-30 minutes, or until the vegetables are tender and the flavors meld together.
- Blend (Optional): If you prefer a smoother soup, use an immersion blender to blend the soup to your desired consistency, or transfer in batches to a countertop blender.
- Taste and Adjust: Taste the soup and adjust seasoning as needed.
- Garnish and Serve: Serve hot, garnished with fresh basil leaves if desired.
