Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small zucchini, diced
- 1 small eggplant, diced
- 1 red bell pepper, chopped
- 2 cups chopped tomatoes (or crushed tomatoes)
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
- Heat olive oil in a pot over medium heat; sauté onion and garlic until translucent.
- Add zucchini, eggplant, and bell pepper; cook until vegetables begin to soften, about 5-7 minutes.
- Stir in tomatoes, broth, tomato paste, thyme, and bay leaf; simmer 15-20 minutes until vegetables are tender and flavors meld.
- Season with salt and pepper; remove bay leaf and stir in fresh basil just before serving.
- Ladle into bowls and serve with crusty bread if desired.
Notes
- Make ahead: refrigerate up to 3 days; reheat gently.
- For creamier texture, blend a portion of the soup and swirl back in.
- Serve with crusty bread or a simple grain for a filling meal.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 190 calories
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
