Ratatouille Soup From The Movie A Delicious Recipe
A cozy pressure-cooked ratatouille soup with chunks of eggplant, zucchini, peppers and a tomato-herb broth – inspired by the comfort of the beloved movie.
Equipment
- 1 Pressure cooker
- 1 Immersion blender
Ingredients
Main ingredients
- 2 tablespoons olive oil for sauté base
- 1 onion chopped
- 2 cloves garlic minced
- 1 zucchini diced
- 1 eggplant diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 2 tomatoes chopped
- 1 can (14.5 ounces) crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- salt and pepper to taste
- 4 cups vegetable broth
Instructions
Instructions
- Heat olive oil in your pressure cooker on sauté setting until it’s warm and shimmering. Add chopped onion and minced garlic. Sauté for about 5 minutes until onion is soft and fragrant.
- Add in zucchini, eggplant, red and yellow bell peppers. Stir occasionally and cook for 10 minutes until they begin to soften.
- Add chopped fresh tomatoes, crushed tomatoes, thyme, basil, salt, and pepper. Stir everything to combine well.
- Pour in the vegetable broth. Turn off sauté mode and seal the pressure cooker lid.
- Cook on high pressure for 8 minutes.
- Use a slow release to safely drop pressure before opening the lid.
- Use an immersion blender to lightly blend the soup, leaving some chunks for a rustic feel.
- Taste and adjust seasoning if needed. Serve hot and enjoy!
Notes
Prep your veggies the night before for quicker cooking. You can skip the fresh tomatoes and double up the crushed ones for faster prep, too. This soup freezes well!