How to Store Ratatouille Soup:

This soup freezes so well! It tastes just as good defrosted as it does on the first day. I like to freeze in small containers so I can defrost one meal at a time. This soup is so wonderful to rediscover a month later and is one of my busy mom hacks for eating well.

Ratatouille is an iconic baked vegetable dish from Provence made with tomatoes, eggplant, zucchini, onions, summer squash and peppers, seasoned with herbes de Provence. Ratatouille is often served as a side dish with meat.

What are Herbes de Provence?

Herbes de Provence is a signature spice blend from Provence that give a distinctive flavor to grilled meats, vegetables, soups and stocks. Similar in flavor profile to Italian seasoning however there is less oregano and added subtleties from the summer savory, rosemary, thyme and marjoram. We make our own blend at home however this blend is available on amazon and the closest thing to real Herbes de Provence that we have found.

Ratatouille soup with homemade pesto

Description

Ratatouille soup with homemade pesto is very healthy and delicious vegetarian soup that tastes of Provence with peppers, tomatoes, eggplant, zucchini and onions.

Ingredients

Scale

Ingredients for Ratatouille Soup:

1 cup chopped white onion
2 cloves of chopped garlic
2 cups of roma tomatoes, cored & diced
2 cups of diced eggplant (about 1 small eggplant)
2 cups yellow summer squash, diced
1 cup orange bell pepper, diced (about 1 large pepper)
2 cups zucchini, diced
2 cans diced tomatoes (14.5 oz)
1 tsp herbes de provence
1 tsp fleur de sel
8 cups of water
1 tbsp olive oil
Ingredients for the homemade pesto:
The full recipe for my 5 minute simple basil pesto is found here
For the Rataouille Soup with homemade pesto I have halved the recipe as follows:
2 cups of fresh basil
3 cloves of garlic
1/3 of a cup of pine nuts
1/2 cup of grated parmesan
1/2 cup of olive oil

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Instructions

First, chop all of your vegetables into small cubes. You will want little bite sized pieces for this soup.
Then, add the olive oil to your soup pot.
Add the garlic and onions together and let sweat over medium heat for 2 minutes, stirring constantly. Add in the peppers and eggplant as well as the herbes de Provence and fleur de sel. Sautée for 5 minutes, stirring constantly.
Chef's tip : Make sure to let the eggplant cooks well - undercooked eggplant is not good.
Now, add in the tomatoes, canned diced tomatoes, zucchini, yellow summer squash followed by 8 cups of water.
Stir, then let the soup come to a simmer before covering halfway and bringing the heat down to medium low.
Let the soup gently simmer for 1 hour - stirring every 10 minutes or so. Add an additional cup of water if you wish for the desired consistency. Your kitchen will smell incredible!
To make the homemade pesto:
Add the pine nuts and garlic to a food processor. Pulse a few times until they are finely chopped.
Add in the basil (make sure the basil leaves are dry!) as well as the parmesan and olive oil. Pulse a few times more until finely chopped and fully blended.

Notes

To serve the Ratatouille Soup with homemade pesto:

Grate some parmesan cheese into the bottom of each bowl.

Ladle the Ratatouille Soup over the cheese and grate some more cheese onto the top.

Finish with a spoonful of homemade pesto and serve!