Remy’s Ratatouille Soup

When it comes to comfort food that’s both nourishing and beautiful, Remy’s Ratatouille Soup checks all the boxes. Inspired by the charming Pixar film Ratatouille, this soup is a rustic twist on the traditional French vegetable dish that’s both cozy and surprisingly elegant. It’s packed with vibrant, garden-fresh veggies simmered to perfection in a savory broth—and let me tell you, it’s as soul-warming as it sounds.

This soup became a favorite in our home after one especially chilly weekend when I had a few veggies hanging around in the fridge and a serious craving for something warm, but not too heavy. What started as a throw-together meal turned into a comforting go-to, and now, it’s the one I make every time I want to feel like I’m sitting in a cozy French bistro (without leaving my kitchen).

Whether you’re a fan of the movie or just love a good veggie-packed soup, this recipe brings a little magic to your dinner table—no culinary rat required.

Why You’ll Love This Ratatouille-Inspired Soup

Aside from its deliciously deep flavors, this soup is:

• Quick to prep – Just 15 minutes of chopping and it’s ready to simmer.

• Full of nourishing veggies – Zucchini, eggplant, peppers, and more.

• Naturally vegetarian and easily vegan – Just use plant-based broth.

• Incredibly flexible – Want to toss in some beans or grains? Go for it!

It’s one of those dishes that feels fancy enough to serve to guests, but easy enough to whip up on a weeknight. Plus, leftovers taste even better the next day. Seriously, it’s a win-win.

Ingredients You’ll Need

Here’s everything you’ll need to make this soup come to life:

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 3 garlic cloves, minced

• 1 small eggplant, peeled and cubed

• 1 zucchini, sliced into half-moons

• 1 yellow squash, sliced into half-moons

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 can (14.5 oz) diced tomatoes with juice

• 2 tablespoons tomato paste

• 4 cups vegetable broth

• 1 teaspoon herbes de Provence or Italian seasoning

• Salt and black pepper to taste

• Fresh basil or parsley for garnish

This list might seem a little long, but don’t let that intimidate you. It’s mostly simple veggies and pantry staples, and once everything’s chopped, it all comes together in one big pot.

STEP 1: Start With the Aromatics

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once hot, add the diced onion and sauté for about 4 to 5 minutes until it starts to soften and turn slightly golden. Then, stir in the minced garlic and cook for another minute—just until that wonderful garlicky aroma starts to bloom.

This first step sets the tone for the entire soup. Let the onion and garlic do their thing without rushing it; this is where the base flavor starts to build.

STEP 2: Add in the Eggplant

Next, add the cubed eggplant to the pot. Let it cook for about 5 to 7 minutes, stirring occasionally so it softens without sticking to the bottom. Eggplant acts like a sponge—it’ll soak up that olive oil and onion-garlic goodness, and help give the soup a rich, velvety texture later on.

Tip: If your eggplant seems to soak up all the oil and starts to dry out, feel free to add an extra splash to keep everything moving.

STEP 3: Time for the Remaining Veggies

Now it’s time to bring in the rest of the vegetable goodness. Stir in the zucchini, yellow squash, red bell pepper, and yellow bell pepper. Cook everything together for another 5 minutes. You want the vegetables to start softening, but not turn mushy—remember, they’ll keep cooking once the broth is added.

This is the point when your kitchen starts smelling amazing, and you realize just how fresh and colorful this dish really is. It’s honestly a feast for the senses.

If you’ve followed along so far, you’ve already built a beautiful, fragrant base with sautéed onions, garlic, eggplant, zucchini, squash, and bell peppers. Your kitchen is probably already smelling like a dream—and now it’s time to transform all of those gorgeous veggies into a comforting, flavorful soup.

This next part is all about building depth of flavor and letting the ingredients simmer together until they become rich, tender, and well-blended. The best part? It’s mostly hands-off from here.

STEP 4: Add the Tomatoes, Broth & Seasonings

Now that your veggies are softening, it’s time to turn this into a soup.

Pour in the diced tomatoes with their juices, along with the tomato paste. Give it a good stir to incorporate everything, then slowly add the vegetable broth. Stir again, scraping up any bits from the bottom of the pot (that’s where a lot of flavor lives!).

Next, sprinkle in the herbes de Provence (or Italian seasoning, if that’s what you have), and season with salt and black pepper to taste.

Bring everything to a gentle boil, then immediately reduce the heat to a simmer. Let the soup cook uncovered for 25 to 30 minutes, stirring occasionally.

As it simmers, the vegetables will become tender, and the flavors will meld into something truly magical. If you’re the kind of cook who likes to sneak a taste here and there—this is the time. Adjust your seasonings if needed as the soup develops.

STEP 5: Choose Your Texture – Rustic or Smooth

Once the soup has finished simmering, you’ve got a choice to make: keep it chunky for that rustic, traditional ratatouille vibe, or partially blend it for a smoother, cozier texture.

Here are your options:

• Chunky and Hearty: Just give the soup a final stir and serve it as-is. You’ll get tender bites of each vegetable in every spoonful.

• Partially Pureed: Use an immersion blender to blend just part of the soup. This thickens the broth while still leaving some pieces whole. It’s a lovely middle ground.

• Fully Smooth: If you prefer a velvety soup, go ahead and blend the entire pot until silky smooth. Just be careful—hot liquids can splash if blended too quickly. Let the soup cool slightly if you’re using a traditional blender.

Personally, I like a balance. I’ll give it a few quick pulses with the immersion blender so the base is thick and comforting, but there are still plenty of visible veggies.

STEP 6: Garnish and Serve

Ladle the hot soup into bowls and top each serving with a generous sprinkle of fresh basil or parsley. A drizzle of good-quality olive oil or a spoonful of pesto can also elevate the presentation (and taste) if you want to get a little fancy.

And don’t forget the crusty bread—this soup begs to be served with a slice (or two) of warm, toasty bread on the side. Whether it’s a rustic sourdough, a buttery baguette, or even garlic toast, you’ll want something to soak up every last bit.

Tips and Variations

This recipe is wonderful on its own, but if you’re looking to mix things up, here are a few tried-and-true ways to make it your own:

• Add white beans – Cannellini or great northern beans work beautifully here. Stir in a drained can during the last 10 minutes of simmering for added protein and heartiness.

• Make it spicy – A pinch of red pepper flakes or a chopped fresh chili can add a gentle kick.

• Toss in cooked quinoa or pasta – To make this more of a full meal, you can stir in cooked grains or small pasta like orzo just before serving.

• Use roasted veggies – For a deeper flavor, roast the eggplant, zucchini, and peppers first, then add them to the pot. This adds a subtle smokiness that’s incredible.

Storing and Reheating Tips

If you’re lucky enough to have leftovers (which you probably will if you’re not feeding a crowd), here’s how to make the most of them:

• Store in an airtight container in the fridge for up to 4 days.

• Reheat gently on the stove over medium-low heat, adding a splash of broth or water if it’s too thick.

• Freeze for later – This soup freezes beautifully. Just let it cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat when ready.

Honestly, this soup might even taste better the next day. The flavors have more time to mingle, and it’s one of those dishes that makes you feel like you’ve got a little treasure waiting in the fridge.