Description
A comforting, hearty soup that captures the essence of traditional ratatouille, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, chopped
- 1 eggplant, diced
- 2 tomatoes, diced
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large pot, heat olive oil over medium heat until shimmering.
- Add chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Stir in the diced bell pepper, zucchini, and eggplant. Cook for about 5-7 minutes, until the vegetables start to soften.
- Add the diced tomatoes, vegetable broth, dried thyme, and dried basil. Bring everything to a boil, then reduce the heat.
- Let the mixture simmer for 20 minutes, stirring occasionally, allowing the flavors to meld beautifully.
- Season with salt and pepper to taste, adjusting for your preference.
- Serve hot, garnished with fresh basil for a touch of brightness.
Notes
Experiment with herbs like oregano or rosemary for a different taste profile. For added protein, feel free to toss in some beans or lentils.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg