This Roasted Ratatouille Soup is easy to throw together and packed with healthy vegetables. Serve with salad and crusty bread, and enjoy for lunch or dinner. This plant-based soup is creamy and super flavorful. Keep leftovers on hand for up to five days, or freeze for future meals.
We just experienced what felt like a polar vortex, and it’s definitely soup season around here. It was so cold that the kids had a late start to school one morning, which never happens around here. It doesn’t get much cozier than roasted vegetables and soup, and this Roasted Ratatouille Soup falls into both categories. The flavors in this recipe are inspired by traditional ratatouille, which is a stewed vegetable dish that originated in France. If you love vegetables, this is pure comfort food!
Why You’ll Love This Easy Ratatouille-Inspired Soup
- It’s mostly hands-off – Some veggie chopping is required, but other than that, the oven and blender do most of the work. This is basically a sheet-pan meal turned into a soup.
- It’s warm and cozy – All soups are warm and cozy, but I especially love it when they’re packed with roasted vegetables and blended until smooth and creamy. This roasted ratatouille soup is perfect for serving with crusty bread for a hearty vegan meal.
- Minimal ingredients needed – Besides the vegetables, canned tomatoes, veggie broth, olive oil, and spices are needed to make this flavorful soup recipe. Ratatouille uses specific types of vegetables, but you can always add in any additional veggies you have on hand.
Why Your Body Will Love This Cozy Vegetable Soup
- Antioxidants – This soup is filled with colorful vegetables, such as bell peppers, eggplant, and zucchini, all of which are packed with antioxidants. Antioxidants protect our bodies from damage caused by free radicals and unstable molecules that can increase disease risk.
- Fiber – All vegetables contain fiber, but eggplant is particularly high in soluble and non-soluble fiber. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to the bile in the digestive tract, carrying out toxins that would otherwise recirculate throughout the body. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.
- Folate – Bell peppers are a good source of folate, also known as folic acid or vitamin B9. Red bell peppers contain more folate than green. Folate helps our bodies make new cells, including red blood, brain, and skin cells. This is especially important for pregnant women, as it helps prevent birth defects and can prevent anemia, which is common in pregnancy.
Roasted Ratatouille Soup Recipe Ingredients
- Eggplant – This recipe calls for about 2 cups of chopped eggplant. I used a globe eggplant, which is a common type sold in the US, but any kind of eggplant will work well.
- Bell Peppers – You can use any color of bell peppers you like for this recipe. I used a mixture of red, green, and orange, which are typically sweeter than green peppers, so it’s nice to have a mix of colors if possible. Otherwise, it is totally OK to use just one color.
- Zucchini – I used one medium-sized zucchini, which was about 2 cups once diced. You can also use yellow summer squash in its place (or in addition).
- Red Onion – I love roasted red onion because it gets nice and sweet when roasted, but any color onion will work.
- Canned Tomatoes – I used fire-roasted diced canned tomatoes because they add extra flavor, but regular canned tomatoes work great, too.
- Garlic – I added four garlic cloves to this soup, but you can use less if you prefer.
- Fresh Herbs – The vegetables are roasted with a few sprigs of fresh thyme. Once the soup is blended, I add some fresh parsley and blend it again.
- Lemon Juice – A squeeze of fresh lemon juice at the end adds a nice freshness. You can also substitute white or apple cider vinegar to help brighten it up.
How To Make Vegetarian Ratatouille Soup
- Heat oven to 450 degrees F. Roughly chop all vegetables into bite-sized pieces and add them to a large baking sheet. Add the garlic cloves, fresh thyme, salt, pepper, and olive oil.
- Use your hands to mix everything together until the vegetables are fully coated with oil and seasonings. Place sheet pan in the oven and roast vegetables until softened and lightly browned, 30-35 minutes, flipping halfway through.
- Allow vegetables to cool for a few minutes, and then add them to a blender or food processor. Next, add one can of fire-roasted tomatoes, including the liquid.
- Turn the blender on low speed and slowly add in 1-2 cups vegetable broth or water (to ensure the soup is blendable) while turning the blender up to high speed. The amount of broth or water you add will depend on how thick you like your soup. Next, add in the lemon juice and fresh parsley and blend again for about 30 seconds.
- Pour the soup into a pot and heat over medium heat until it’s completely hot. Add in any extra veggie broth, salt, or pepper to taste. Once the soup is heated, you can enjoy it immediately or allow it to simmer for up to 30 minutes.
Recipe Frequently Asked Questions
- This soup recipe is already vegan and gluten-free.
- How much soup does this recipe make? It makes about four servings but can easily be doubled if you want to make more soup.
- Can different vegetables be used? I used traditional ratatouille vegetables, but feel free to add any other soup-friendly vegetables you have on hand.
- How long does this soup stay good for? When stored in an air-tight container in the refrigerator, leftovers should stay fresh for up to five days. Reheat in the microwave or in a pot on the stovetop.
- Can I freeze this soup? Yes, this soup is very freezer-friendly. Freeze the whole soup or smaller portions for up to three months. Use an air-tight, freezer-friendly container and thaw in the refrigerator or at room temperature. Reheat it in a microwave or in a pot on the stovetop.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Easy Vegetarian Soup Recipes?
Creamy Pinto Bean Pumpkin Soup
Lemony White Bean Soup with Quinoa
Veggie Packed Creamy Broccoli Cheddar Soup
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Roasted Ratatouille Soup
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This Roasted Ratatouille Soup is easy to throw together and packed with tons of healthy vegetables. Serve with salad and crusty bread, and enjoy for lunch or dinner. This plant based soup is creamy and super flavorful. Keep leftovers on hand for up to 5 days, or freeze for future meals.
Ingredients
Scale
- 2 cups chopped eggplant
- 1 medium zucchini, about 2 cups when chopped
- 3 small sized bell peppers, I used red, green and yellow
- 1 small red onion, diced
- 3–4 cloves garlic, peeled
- 2–3 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil, or oil of choice
- 1 (14.5 oz) can diced fire roasted tomatoes
- 2 tablespoons fresh parsley
- 1 small squeeze fresh lemon juice, or apple cider vinegar
- 1 1/2 – 2 cups vegetable broth, or water
Instructions
- Heat oven to 450 degrees F. Roughly chop all vegetables into bite sized pieces and add them to a large baking sheet. Add on the garlic cloves, fresh thyme, salt, pepper and olive oil.
- Use your hands to mix everything together until vegetables are fully coated with oil and seasonings. Place sheet pan in the oven and roast vegetables until softened and lightly browned, 30-35 minutes, flipping halfway through.
- Allow vegetables to cool for a few minutes and then add to a blender, or food processor. Next, add in one can of fire roasted tomatoes, including the liquid.
- Turn the blender on low speed and slowly add in your vegetable broth, or water, while turning the blender up to high speed. You will need to add between 1-2 cups of veggie broth, or water, (depending on how thick you like your soup) to make sure the soup is blend-able. Next, add in the lemon juice and fresh parsley and blend again, for about 30 seconds.
- Pour the soup into a soup pot and heat over medium heat until soup is completely hot. Add in any extra veggie broth, salt or pepper needed. Once soup is heated up, you can enjoy immediately or allow to simmer for up to 30 minutes.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Soup, Vegetarian
- Method: Oven, Stovetop
- Cuisine: American
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