Animated-Inspired Ratatouille Soup (Print Version)

A vibrant French vegetable soup inspired by cinema, combining eggplant, zucchini, peppers and herbs in a comforting tomato broth.

# Ingredients:

→ Base Ingredients

01 - 2 tablespoons olive oil
02 - 1 large onion, chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, chopped
05 - 1 yellow bell pepper, chopped
06 - 2 medium zucchini, chopped
07 - 1 eggplant, chopped
08 - 1 can (400g) crushed tomatoes
09 - 1 can (425g) tomato sauce
10 - 1 liter vegetable broth

→ Seasonings

11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon red pepper flakes (optional)
15 - Salt and black pepper to taste

→ Garnish

16 - Fresh basil leaves
17 - Crusty bread for serving (optional)

# Steps:

01 - Chop the onion into small dice. Mince the garlic. Remove stems and seeds from bell peppers and chop into bite-sized pieces. Wash and chop zucchini into similar-sized pieces. Chop the eggplant into slightly smaller pieces than the other vegetables.
02 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
03 - Add chopped red and yellow bell peppers to the pot and cook for about 5 minutes, stirring occasionally, until they begin to soften.
04 - Add chopped zucchini and eggplant to the pot and cook for another 5-7 minutes, stirring occasionally, until they start to soften but remain slightly firm.
05 - Pour in crushed tomatoes, tomato sauce, and vegetable broth. Stir well to combine all ingredients.
06 - Add dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Season with salt and black pepper to taste.
07 - Bring the soup to a simmer, then reduce heat to low. Cover the pot and let simmer for at least 30 minutes, or up to an hour, stirring occasionally.
08 - Taste and adjust seasoning as needed, adding more salt, pepper, or herbs according to preference.
09 - Ladle soup into bowls and garnish with fresh basil leaves. Optionally, serve with crusty bread for dipping.

# Notes:

01 - For less bitterness in the eggplant, you can salt it after chopping and let it sit for about 30 minutes, then rinse and pat dry before using.
02 - For a smoother consistency, you can partially blend the soup using an immersion blender after cooking.
03 - The longer the soup simmers, the more developed the flavors will become.

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