Ready in: 1 hour · Serves: 6 · Technique: Stovetop · Storage: Refrigerate for up to 4 days or freeze for up to 3 months.Quick Answer
This soup is a hearty blend of vibrant vegetables simmered in flavorful broth, perfect for cozy gatherings.With the crisp air of autumn in New York City, I'm turning to warm, hearty dishes that embrace seasonal produce and comfort. As Thanksgiving and Christmas approach, this Rustic Mediterranean Vegetable Ratatouille Soup is not only a perfect way to make use of the bounty of fall vegetables, but it also adds a splash of cheer to my holiday table. This soup, with its vibrant vegetables and rich flavors, brings a taste of the Mediterranean to my kitchen.
A Perfect Seasonal Soup
This soup is a delightful way to incorporate fall produce into your meals, making it an ideal choice for holiday gatherings and family dinners.
Why You'll Love This Recipe
- Seasonal Delight: Embrace the flavors of fall with fresh, vibrant vegetables that highlight the season's bounty.
- Comforting Warmth: Perfect for chilly autumn days, this soup offers warmth and heartiness in every bowl.
- Easy to Make: Simple instructions make this recipe accessible for cooks of all skill levels, with minimal prep time.
- Healthy Goodness: Packed with nutritious vegetables, this dish is not only delicious but also good for your health.
- Versatile Serving: Enjoy it with crusty bread, as part of a festive spread, or store leftovers for future meals.
Ingredients
This Rustic Mediterranean Vegetable Ratatouille Soup features a variety of fresh, seasonal ingredients that come together for a warming, hearty dish.
Vegetables and Base
- 2 tablespoons olive oil - Choose a quality extra-virgin olive oil for depth of flavor.
- 1 medium onion, diced - Sweet onions work beautifully here.
- 2 cloves garlic, minced - Fresh garlic is essential for that aromatic scent!
- 1 medium eggplant, diced - Look for one that feels heavy for its size.
- 1 medium zucchini, diced - Try to find firm ones with shiny skins.
- 1 bell pepper, diced - Any color will do, but I love using a mix for a pop of color.
- 1 can (14.5 oz) diced tomatoes - Opt for fire-roasted ones for an added layer of flavor.
- 3 cups vegetable broth - Homemade is best, but store-bought works in a pinch.
- 1 teaspoon dried thyme - Fresh thyme is wonderful if you have it!
- 1 teaspoon dried oregano - This classic herb is a must for a Mediterranean touch.
- Salt and pepper to taste
- Fresh basil and parsley, for garnish - The freshness really brightens the dish.
How to Make Rustic Mediterranean Vegetable Ratatouille Soup (Step-by-Step)
Follow these easy steps to create a flavorful and comforting soup that will warm you from the inside out.
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it turns translucent, about 5 minutes. The sweet aroma of sautéed onion will fill your kitchen, inviting family to gather around.
Step 2: Add Garlic
Stir in the minced garlic and cook for another minute until fragrant-just enough for it to become slightly golden but not burnt.
Step 3: Incorporate the Vegetables
Add the diced eggplant first and allow it to sauté for about 5 minutes, stirring occasionally. This helps develop its flavor. Then, toss in the zucchini and bell pepper. Sauté them all together for an additional 5-7 minutes until they soften.
Step 4: Mix the Base
Pour in the canned tomatoes with their juice, followed by the vegetable broth. Stir in the dried thyme and oregano. The vibrant colors of the soup will make you smile!
Step 5: Simmer
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 25-30 minutes. During this time, you'll want to check the seasoning and add salt and pepper to your liking. The flavors will deepen, and the inviting scent of the simmering soup will weave through your home.
Step 6: Final Touches
Once the vegetables are tender and the flavors melded beautifully, serve the soup hot, garnished with fresh basil and parsley.
Common Mistakes to Avoid
- Skipping the sauté: Don't rush the sautéing process; this is where flavor is built.
- Overcooking eggplant: Make sure to give the eggplant enough time to cook without being mushy; it should have a slightly firm texture.
- Neglecting seasoning: Taste your soup before serving, as the right amount of salt and pepper makes all the difference.
Tips and Tricks for Success
- Feel free to add other seasonal veggies-like carrots or mushrooms-if you have them on hand.
- Leftovers store beautifully in the fridge and can be frozen for up to three months!
- Use quality extra-virgin olive oil for enhanced flavor.
- Fresh herbs like basil and parsley add brightness to the dish.
- Be mindful of the cooking times to retain the texture and flavor of the vegetables.
Variations
- Swap zucchini with yellow squash for a different flavor.
- Use roasted red peppers instead of fresh bell peppers.
- Add lentils or chickpeas for added protein.
- Incorporate different herbs like rosemary or sage for a unique twist.
- Substitute vegetable broth with chicken broth for a non-vegetarian option.
How to Serve
- This Rustic Mediterranean Vegetable Ratatouille Soup pairs wonderfully with crusty bread-think a nice, warm baguette or even homemade focaccia.
- You can also serve it as part of a larger spread with a cheese board.
- Accompany with a light salad for a full family meal during your holiday gatherings.
Make Ahead and Storage
- Make Ahead: You can prepare the soup in advance and store it in the refrigerator.
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stove over low heat, stirring occasionally until warmed through.
- Freezing: Ensure soup is fully cooled before pouring into freezer-safe bags or containers. Freeze for up to three months, thaw overnight in the refrigerator before reheating.
Recipe Notes / What I Learned
Each time I make this soup, I'm reminded of how simple ingredients can transform into something extraordinary. The process of slowly simmering really allows the vegetables to shine, making it a delightful dish for any gathering, from Thanksgiving to Christmas.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~180 calories · 4g protein · 30g carbs · 6g fat
Recipe by:
Rustic Mediterranean Vegetable Ratatouille Soup
Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it turns translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced eggplant first and allow it to sauté for about 5 minutes. Then, toss in the zucchini and bell pepper, sautéing them for an additional 5-7 minutes until softened.
- Pour in the canned tomatoes with their juice and the vegetable broth. Stir in the dried thyme and oregano.
- Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 25-30 minutes. Check the seasoning and add salt and pepper to your liking.
- Serve hot, garnished with fresh basil and parsley.
Notes
FAQs
1. Can I use different vegetables in the ratatouille soup?
Yes! Feel free to incorporate seasonal vegetables like carrots or mushrooms to customize the soup to your liking.
2. How long can I store leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to three months.
3. What type of bread pairs well with the soup?
This soup pairs wonderfully with crusty bread such as a warm baguette or homemade focaccia.
4. Can I make this soup ahead of time?
Absolutely! The flavors deepen as the soup sits, making it a great option for meal prep or holiday gatherings.
5. Is it necessary to sauté the vegetables?
Sautéing the vegetables helps build flavor, so it's an essential step that shouldn't be skipped.
