Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 small eggplant, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 cups diced tomatoes (or 1 can crushed)
- 2 cups vegetable stock
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh basil leaves, torn, for serving
Instructions
- Heat olive oil in a pot and sauté onion and garlic until translucent.
- Add eggplant, pepper, and zucchini; cook 5–7 minutes until starting to soften.
- Stir in tomatoes and herbs; season with salt and pepper. Simmer 15–20 minutes until tender.
- Blend part of the soup for a velvety texture, or keep it rustic; return to a gentle simmer.
- Adjust seasoning, finish with a drizzle of olive oil and fresh basil; serve hot with crusty bread.
Notes
- For a smoother soup, blend longer and add more stock to reach desired consistency.
- Use vegetable stock to keep it vegetarian and gluten-free.
- For a creamier version, swirl in a splash of dairy or coconut cream before serving.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 120 Kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
