Ingredients
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium eggplant, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried thyme
- ½ tsp dried oregano
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté for 3-4 minutes until softened.
2. Cook the Vegetables
- Stir in garlic and cook for 1 minute, stirring frequently.
- Add eggplant, zucchini, and bell pepper.
- Cook for 5-6 minutes, until the vegetables start to soften.
3. Add Tomatoes & Herbs
- Stir in cherry tomatoes, canned diced tomatoes (with juice), vegetable broth, basil, thyme, and oregano.
- Mix well to combine.
4. Simmer the Soup
- Bring to a boil, then reduce heat and let it simmer for 20-25 minutes, until vegetables are tender.
5. Season & Serve
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley.
- Serve warm and enjoy!
Notes
- Make it heartier: Add chickpeas, white beans, or lentils for protein.
- Add a spicy kick: Stir in red pepper flakes or cayenne pepper.
- Creamy version: Blend a portion of the soup for a thicker texture.
- Top with cheese: Sprinkle Parmesan or vegan cheese for extra richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: French-Inspired
