Roasted ratatouille soup

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

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!

roasted ratatouille soup slimming world syn free


My Recipe

Serves: 8
Syns: none
Healthy Extra:


  • 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!)

Additional Info

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

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