Description
A cozy, cottagecore-inspired soup blending classic French ratatouille vegetables with cream and fresh basil for a velvety, comforting meal. Perfect for busy weeknights or lazy lunches, this soup is wholesome, easy, and packed with flavor.
Ingredients
Scale
- 1 medium eggplant (about 12 oz), diced
- 2 small zucchini (about 9 oz), sliced
- 1 large red bell pepper (about 5 oz), diced
- 1 medium yellow onion (about 4 oz), chopped
- 3 large garlic cloves, minced
- 3 medium Roma tomatoes (about 14 oz), chopped
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1 1/4 tsp salt, or to taste
- 1/2 tsp freshly cracked black pepper
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 3 cups vegetable broth (low-sodium preferred)
- 1/3 cup fresh basil leaves, loosely packed and torn
- Grated Parmesan or vegan cheese (optional, for serving)
- Extra basil leaves (optional, for garnish)
- Crusty bread (optional, for serving)
Instructions
- Wash and dry all vegetables. Dice eggplant into 1/2-inch cubes, slice zucchini into rounds, chop red bell pepper, onion, and tomatoes. Mince garlic.
- Heat olive oil in a large soup pot over medium heat for about 2 minutes. Add onion and garlic; sauté until fragrant and softened, 3-4 minutes.
- Add eggplant, zucchini, and bell pepper. Season with salt, pepper, thyme, and oregano. Cook, stirring often, until veggies start to soften and edges look golden, about 8-10 minutes. Splash in a tablespoon of broth if veggies stick.
- Stir in chopped tomatoes and pour in vegetable broth. Bring to a gentle boil, then lower heat and simmer uncovered for 20 minutes until veggies are very soft.
- Remove pot from heat and let soup cool for 2 minutes. Use an immersion blender (or transfer to a countertop blender in batches) to blend until completely smooth. Taste and adjust seasoning if needed. For chunkier soup, blend only half.
- Pour in heavy cream (or coconut cream) and stir until fully incorporated. Add torn basil leaves. Simmer for another 2 minutes to meld flavors.
- Ladle soup into bowls, garnish with extra basil, Parmesan, and a drizzle of olive oil if desired. Serve hot with crusty bread.
Notes
For extra flavor, roast the diced eggplant, zucchini, and bell pepper at 400°F for 20 minutes before adding to the pot. Use coconut cream and vegan cheese for a dairy-free/vegan version. Add white beans for more protein and creaminess. Adjust thickness with more broth or by simmering longer. Soup freezes well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: French
Nutrition
- Serving Size: About 1 1/2 cups per serving
- Calories: 170
- Sugar: 8
- Sodium: 650
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 25
- Fiber: 6
- Protein: 5
Keywords: ratatouille soup, creamy vegetable soup, cottagecore recipe, French soup, vegetarian, gluten-free, cozy soup, easy soup, comfort food