Ratatouille soup

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉

Doing something delicious with the leftovers is a great feeling. This Ratatouille soup does exactly that. But it doesn't feel like leftovers! It's a delicious, creamy and healthy soup from the unused ends of my ratatouille!

However, it is one of those things that you have to celebrate. Personally, I think my family should exclaim with delight that I made a delicious, creamy and healthy soup with the unused ends of my ratatouille vegetable and the little leftovers from the meal. Don't get me wrong, I'm happy that everyone finished their soup and even demanded seconds.

But wouldn't it be nice to get a ‘WHAT? FOR REAL? did you do this out of the blue out of pieces that were going to be thrown away? that's great! I am so impressed with your wit! " Maybe a little too much to expect from a four-year-old and an eight-year-old, but maybe it will happen someday.

So this meal is for all of you who use your leftovers, who save the environment, who save money and who use the resources of their imagination to put a meal on the table out of nowhere. WELL DONE! I think you are brilliant!

First of all, I'm going to suggest that you do Ratatouille for dinner one night. Try my Ratatouille with Feta Croutons, it is a tasty and nutritious meal, perfect for "meatless Mondays". Once you're in the oven, assess what is left over. If you have divided and measured everything perfectly and you have a tomato slice left, then I salute you. You are a better person than me.

However, you will not have Ratatouille soup.

Follow us on PINTEREST!

If you are left with varying heaps of the less beautiful vegetable slices, then you are a winner. Just put the vegetables in a pan with a tablespoon. of olive oil and fry them gently for a few minutes. Then add some red lentils (about 1 tablespoon per person), cover with broth, and boil for about 15-20 minutes. Then shake it with a hand mixer, add a little cheese, salt and pepper and your soup will be ready for lunch tomorrow. If you can save a few slices of cooked ratatouille, it has a nice filling with a little sprinkled cheese. You can distribute the soup in bowls, let it cool, cover with a little of the leftover ratatouille. Then cover and refrigerate until the next day.

For the detailed recipe and instructions below, I am going to give steps to make the soup. This is for those of you who just want to make the soup who haven't made the ratatouille beforehand. Also, it is a little difficult to write a recipe without giving an idea of ​​the quantities! Don't worry too much about the amounts of vegetables. If you have more or less something in your pile of leftovers, just put it in anyway. If you think you don't have enough vegetables, add a couple of carrots or bell peppers.

The Ratatouille soup recipe:

Ratatouille soup

A delicious, creamy and healthy soup made from leftover ratatouille vegetables.

Course: lunch

Cuisines: British, French



  • 1 tablespoon of olive oil
  • 1/2 a large zucchini / chopped zucchini
  • 1/2 regular pumpkin, peeled, seeded, and chopped
  • 1/2 red onion, peeled and chopped
  • 3 medium tomatoes, chopped
  • 4 tablespoons rinsed red lentils
  • 1 liter of hot chicken or vegetable broth use gluten-free powdered broth
  • 80 g grated strong cheddar cheese
  • a pinch of salt and pepper


  • Optional leftover ratatouille vegetables
  • 20 g of strong grated cheddar cheese

United Kingdom (metric) – ** Convert to US measurements USA **


  • Heat the oil in a large skillet. Add zucchini / zucchini, squash, and red onion and cook over medium heat for 2-3 minutes, stirring a few times. Add tomatoes and lentils, stir well, and cook for one more minute. Add the broth, stir, boil, and simmer for 15-20 minutes until the lentils are very soft. Remove the pan from the heat and mix the contents with a mixer. Stir in cheese and salt and pepper.

  • Divide into four bowls and top with any remaining ratatouille and remaining cheese.

Recipe Notes

The soup can be eaten immediately or can be chilled, covered and refrigerated quickly. Eat within 2 days. Reheat on the counter or in the microwave until hot, alternatively you can freeze this soup for up to 2 months. Thaw before fully reheating.

p style = ”text-align: center;”> Nutrition facts obtained from caloriecount.about.com – Based on 4 servings not including ratatouille filling. (A quarter of this ratatouille (without feta cheese croutons) divided by four servings of soup will add an additional 50 calories per serving.)


Hi, I'm Nicky

I love to cook and I want to share with you my favorite, delicious and familiar recipes. I want to inspire you to create a fantastic meal for your family every day.

read more


0 Compartir