Ratatouille Soup

0:45 m

Some things can only be solved with soup. Hot, cold, smooth, chunky, it's the answer to most of life's problems. We're pretty sure our Ratatouille soup - packed with delicious roast veg and herby tomato flavours - could solve even the most complicated of dilemmas. This is a super healthy vegan soup recipe and guaranteed to warm the cockles on a cold day. One of the best plant based soups we have ever made for sure!

Start cooking ➞




For the roast vegetables

<item-todo-done>2 aubergines<item-todo-done><item-todo-done>2 red bell peppers<item-todo-done>

For the soup

<item-todo-done>1 tbsp sun-dried tomato oil - from the jar<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tsp mixed Italian herbs<item-todo-done><item-todo-done>3 banana shallots<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>400g cherry tomatoes<item-todo-done><item-todo-done>400g Passata<item-todo-done><item-todo-done>400ml low-sodium vegetable stock<item-todo-done><item-todo-done>1 bay leaf<item-todo-done><item-todo-done>100g spinach<item-todo-done><item-todo-done>10g basil leaves<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>2 courgettes<item-todo-done><item-todo-done>2 sun-dried tomatoes<item-todo-done>

To serve

<item-todo-done> sourdough<item-todo-done><item-todo-done> hummus & plant-based pesto<item-todo-done>

Before you start

Preheat oven to 180°C | Baking sheet lined with parchment | Microplane | Stock pot | Potato masher

First, prep your roast veggies

  • Trim the aubergines and courgettes and cut into bite sized chunks
  • Halve, trim, core and cut the peppers into bite sized chunks
  • Spread the vegetables out on a baking sheet, put the sheet in the oven and roast the vegetables for 18-20 minutes

Now, prep the rest of the ingredients

  • Peel and dice the shallots
  • Peel and grate the garlic
  • Halve the tomatoes
  • Dice the sun dried tomatoes

Making the stock

  • Warm the olive oil and the sun dried tomato oil in a large stockpot over a medium heat, add the shallots and a pinch of salt to the pan and stir for 4-5 minutes
  • Add the sun dried tomatoes and garlic and stir for 2 minutes
  • Add the cherry tomatoes to the pan and stir for 2-3 minutes until the skins start to split
  • Add the Italian herbs and stir to combine
  • Add the passata, stock and bay leaf to the pan, stir for 30 seconds and leave to simmer for 4-5 minutes

Add the roasted veg

  • Take the roasting vegetables out of the oven, add them to the pan and fold them into the soup
  • Turn the heat down and leave the soup to simmer for 18-20 minutes, stirring occasionally to prevent catching
  • Add the spinach, half the basil and the juice of half a lemon to the pan and fold them into the soup for 1 minute
  • Taste the soup and season to perfection with salt and pepper

Time to serve

  • Spoon the soup into 4 bowls, top with basil leaves (and hummus and vegan pesto, if using) and serve with fresh, crusty sourdough bread
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