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Ratatouille Soup

Ratatouille Soup

A delicious soup packed with lots of vegetables, herbs, parmesan and rice, that's ready in 30 minutes.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Soup
Cuisine French
Servings 6 people
Calories 185 kcal


  • 3 tbsp extra virgin olive oil
  • 1 large onion  (diced)
  • 4 garlic cloves (smashed)
  • kosher salt to taste
  • 1 small eggplant (diced)
  • 1 small zucchini (diced)
  • 1 8 oz package of mushrooms (chopped)
  • 1 yellow bell pepper (diced)
  • 1 28 oz can whole tomatoes (crushed)
  • 4 cups chicken or vegetable stock (divided)
  • 1 handful fresh basil leaves (torn)
  • 1 cup parmesean cheese (grated)
  • 1 cup white or brown rice


  • In a large pot on medium-high heat, add olive oil, onion and garlic. Cook until soft about 3 minutes.
  • Add seasonings, eggplant, zucchini, bell pepper and sauté for 5 minutes. Add tomatoes, 2 cups stock and ½ the basil. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • In a small saucepan, cook the rice in the remaining 2 cups of stock for 20 minutes.
  • Serve rice and soup in a shallow bowl and garnish with grated parmesan, fresh basil and a sprinkle of cajun seasoning.


Pro-Tip: Use the highest quality canned tomatoes you can find. San Marzano tomatoes are a perfect choice as they are sweet, have low acidity and are a deep beautiful red color. Fire roasted tomatoes would be good too.
Keyword Quick & Easy