Roasted ratatouille soup


Rich, satisfying soup that is perfect for eating freshly made and for freezing in batches

10 mins

1 hour

73 kcals

serves 8



If you’ve tried my Easy roasted ratatouille recipe then this may seem familiar. I love making a big batch of ratatouille because it’s such a versatile dish- I serve it as a side to lots of different meals, on its own with freshly baked bread and pureed as a pasta sauce! It also makes a fabulous soup- the rich flavours from the roasted vegetables work so well as a soup.

If you make up a nice big batch and freeze into portions it makes a lovely easy lunch, and if you want to add some filling power, cook some orzo to add in to the soup!

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Roasted ratatouille soup

  • Author: Pip Payne
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x


Rich, satisfying soup that is perfect for eating freshly made and for freezing in batches



  • 2 red onions (sliced into thin wedges)
  • 12 garlic cloves (peeled but whole)
  • 1 aubergine chopped into chunks
  • 3 courgettes chopped into chunks
  • 1 large bottle passata (690g)
  • 1 red (and 1 yellow pepper deseeded and chopped)
  • 1 tbsp thyme (dried)
  • 1 tbsp rosemary (dried)
  • 2 tbsp balsamic vinegar
  • salt and pepper
  • 1 litre vegetable stock


  1. Pre-heat the oven to 180c
  2. Put everything apart from the vegetable stock into a deep baking tray and mix together
  3. Pop into the oven and bake for 1 hour, stirring once half way through
  4. Pop the ratatouille into a large, deep pan, season to taste with salt and pepper and pour in the vegetable stock.
  5. Using a hand blender, blend up the vegetables into the soup. Double check the seasoning (if it tastes a little flat you may need some more salt!)


This is extra delicious with parmesan freshly grated over the tops and a little more black pepper ground over the top!

  • Prep Time: 10 minutes
  • Cook Time: 1 hour

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