Remy’s Ratatouille Soup (from the movie)

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Remy’s Ratatouille Soup (from the movie)

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Delicious remy’s ratatouille soup (from the movie) recipe with detailed instructions and nutritional information.

• Total Time: 35 minutes
• Yield: 4 servings

Ingredients

• Yellow bell pepper, 1 large
• Red bell pepper, 1 large
• Zucchini, 2 medium
• Yellow squash, 2 medium
• Tomato, 4 medium
• Garlic cloves, 4 minced
• Vegetable broth, 4 cups
• Olive oil, 2 tablespoons

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Instructions

1. Step 1: Roast the bell peppers over an open flame or under a broiler until the skins are blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove the seeds, and roughly chop the peppers.
2. Step 2: Dice the zucchini, yellow squash, and tomatoes into roughly 1/2-inch pieces.
3. Step 3: Heat olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
4. Step 4: Add the diced zucchini, yellow squash, tomatoes, and roasted bell peppers to the pot. Stir to combine.
5. Step 5: Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
6. Step 6: Use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, carefully transfer the soup to a regular blender in batches. Season with salt and pepper to taste. Serve hot.

Notes

• For optimal flavor, store leftover soup in an airtight container in the refrigerator for up to 3 days.
• When reheating, add a splash of extra broth or water if the soup has thickened too much.
• Garnish each bowl with a swirl of pesto or a dollop of crème fraîche for added richness and presentation.
• Roasting the bell peppers is key to a smoky flavor, so don't skip that step!

• Author: Maya Rose
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Method: Stovetop
• Cuisine: American