Slow Cooker Ratatouille Soup

Melissa King Recipes, Soups

I have a new slow cooker recipe for you!  This time it’s slow cooker ratatouille soup.  One can never have too many soup recipes right?  Especially when they are healthy soup recipes.  Even better if they are slow cooker recipes.  This slow cooker ratatouille soup will not disappoint.  It’s loaded with flavor.  I hope you enjoy it as much as I did.

Ratatouille Soup - My Whole Food Life

If you wanted to add more protein to this soup, I could see white beans or kidney beans going real well in here.  This soup is great on it’s own though.  Plus the house will smell amazing!  Unlike most soup recipes, this one contains no broth.  Most of the vegetables release so much water in the cooking process, that there was no need for broth.  This recipes makes a very large amount of soup.  It’s quite budget friendly.  I store mine in serving sized containers in the freezer for easy meals on those busy days.

Slow Cooker Ratatouille Soup

Slow Cooker Ratatouille Soup

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Prep Time 10 min Cook Time 6 hr Serves 7-10 cups     adjust servings

A healthy and comforting slow cooker soup!

Ingredients

  • 8 tomatoes, boiled, skinned and chopped (see notes)
  • 2 red bell peppers (chopped)
  • 2 yellow bell peppers (chopped)
  • 2 green bell peppers (chopped)
  • 2 small zucchini (chopped)
  • 1 yellow squash (chopped)
  • 1 eggplant (peeled and cubed)
  • 1 yellow onion (chopped)
  • 1/4 cup olive oil
  • 2 tsp minced garlic
  • 2 T fresh basil chopped
  • 2 T fresh parsley
  • sea salt to taste

Instructions

  1. Throw everything in a slow cooker and cook for at least 6 hours. Cook on high for the first hour and then turn down to low for the remaining hours. Feel free to cook it longer than 6 hours if you like. I think the longer a soup cooks, the more the flavors develop.

by

Recipe Notes

**To peel the tomatoes, core them and and place them in a saucepan of boiling water. After a minute or two, pull them out and place them in an ice water bath. The skin should easily come off. You can try leaving the skins on for this soup, but they may get tough while cooking so long. Don't throw the skins away though. You can save them with all your other scraps for homemade vegetable broth . Enjoy!

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64 thoughts to “Slow Cooker Ratatouille Soup”

  7. I make a baked ratatouille and never thought about the slow cooker! The whole house loves the baked so I'm sure the crockpot will be a hit. Thanks!
    Reply
  8. I understand that you don't add broth and that the vegetables have a lot of water in them but if i don't put any water in the crock pot won't they all burn up? i am very new to cooking.
    Reply
    1. Ours did not. You can always check on them and stir them around a bit if you are concerned. The vegetables will release the water pretty quickly. Especially if you put the tomatoes and eggplant on the bottom.
      Reply
  12. So simple and so good! Veggies are easily swapped for what's available or what you like/don't like. I buy from a neighborhood stand and ended up adding corn and hot peppers. I like that it's all "above ground" veggies at the time of year a hot meal tastes good but before the root veggies take over meals. A good transitional dinner! The 6 hours is correct, if anyone is thinking that's too long. it all melds and mushes, but cut in big chunks, holds its shape. I think next time I might add some red wine to the broth. Otherwise, perfectly seasoned. Thank you! Great dinner with lunches to come!
    Reply
  13. This is in my crockpot right now and looks great! I needed to use up some zucchini and squash that my neighbor gave me from her garden. I've tried something like this before served with a little drizzle of balsamic vinegar, and it adds the perfect touch. I'm packing this in my work lunches this week!
    Reply
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  15. I have made this soup 3 times and it is AWESOME! I love the mix of flavors. We put ours over rice to make it more of a hardy meal. I seriously crave this dish....thanks for sharing this great recipe.
    Reply
  16. Hi, this soup looks wonderful:) I saw in the comments that you thought it would be ok to use canned tomatoes, how many cans would I use. I wonder if the fire roasted tomatoes in the 15 ounce can would be ok, thanks:)
    Reply
  17. Love this soup-just made it for the third time today! Have experimented a little (canned tomatoes, Japanese eggplant) due to issues with availability of produce, but your unmodified recipe is the best. I have been adding cooked quinoa to it, and that just helps fill us up just a little more. Love your recipes!
    Reply
  18. I am making this soup tonight. I'm going to add quinoa to it as suggested above. I can't wait to try it! I'll let you know how it turned out tomorrow :)
    Reply
  19. Oh em gee! This soup is so flavorful and better than what I expected. I decided not to put in quinoa as stated above because I do like broth in my soups. I added 2 large cans of diced tomatoes for a more brothy consistency (and as time saver) and added Italian seasoning, tyme and rosemary to it because I didn't have basil on hand and it is the most delicious soup I've ever tasted. Thank you so much Melissa for sharing all your wonderful recipes with us. I can't wait to try your other soup recipes!
    Reply
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