Ratatouille soup with pistou

Turn the traditional vegetable stew into a tasty soup and elevate it with a fresh basil pistou.

  • 20 mins preparation
  • 35 mins cooking
  • Serves 6
  • Print


Ratatouille soup
  • 2 tablespoon extra virgin olive oil
  • 2 medium red onions (340g), chopped coarsely
  • 1 medium eggplant (300g), chopped coarsely
  • 2 medium red capsicums (400g), chopped coarsely
  • 4 clove garlic, chopped finely
  • 2 medium green zucchini (240g), chopped coarsely
  • 800 gram can diced tomatoes
  • 1 litre (4 cups) vegetable stock
  • 2 x 110g mini french bread sticks
  • 300 gram ricotta
  • 1/2 cup (40g) finely grated parmesan
  • 2 clove garlic, peeled
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 cup loosely packed fresh basil leaves


Ratatouille soup with pistou
  • 1
    Heat oil in a large saucepan over medium heat; cook onion, stirring, 5 minutes or until soft. Add eggplant, capsicum and garlic; cook, covered, over low heat, 20 minutes or until soft.
  • 2
    Add zucchini, tomatoes and stock; simmer, covered, 10 minutes or until zucchini is tender. Season to taste.
  • 3
    Meanwhile, make pistou. Blend or process garlic, olive oil and basil until almost smooth; season to taste. Transfer to a small bowl; cover tightly with plastic wrap.
  • 4
    Preheat grill. Split bread lengthways, then in half crossways. Spread with 2 tablespoons of the pistou then ricotta; sprinkle with parmesan. Place on an oven tray under the grill until browned lightly.
  • 5
    Ladle soup into serving bowls; top with remaining pistou. Serve with bread.

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