Description
A comforting and flavorful vegetable soup with a delightful mix of eggplant, zucchini, bell peppers, and fresh basil.
Ingredients
Scale
- 1 medium Eggplant
- 2 Zucchini
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 4 Ripe Tomatoes
- 1 Onion
- 4 cloves Garlic
- 1 cup Fresh Basil
- 4 cups Vegetable Broth
- 2 tbsp Olive Oil
- Salt to taste
- Pepper to taste
Instructions
- Dice the onion, mince the garlic, and chop the eggplant, zucchini, and bell peppers into bite-sized pieces.
- In a large pot, heat olive oil over medium heat and sauté the onions until translucent.
- Add garlic and cook for an additional minute until fragrant.
- Incorporate the eggplant, zucchini, and bell peppers, sautéing for 10-15 minutes until softened.
- Add diced tomatoes and vegetable broth, bringing to a boil before reducing to a simmer.
- Season with salt, pepper, and chopped basil, and simmer for 30 minutes.
- Adjust seasoning as needed before serving hot, garnished with basil and a drizzle of olive oil.
Notes
Feel free to customize with leftover vegetables or add mushrooms for extra umami!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegetable soup, ratatouille soup, fall soup, comfort food