Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 1 eggplant, diced
- 1 (28 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup chopped fresh basil (optional)
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Step 2: Add the diced zucchini, yellow squash, red bell pepper, and eggplant to the pot. Cook, stirring occasionally, until the vegetables have softened slightly, about 5-7 minutes.
- Step 3: Stir in the crushed tomatoes, vegetable broth, thyme, and oregano. Season with salt and pepper to taste. Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 20 minutes, or until the vegetables are tender.
- Step 4: Use an immersion blender to partially blend the soup, leaving some texture. Alternatively, carefully transfer the soup in batches to a regular blender and blend until desired consistency is reached. (Be cautious when blending hot liquids).
- Step 5: Taste and adjust seasoning as needed. Stir in fresh basil (if using) before serving. Serve warm.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, stirring occasionally, to avoid scorching.
- Serve with crusty bread for dipping, or a dollop of crème fraîche for a luxurious touch.
- For deeper flavor, roast the eggplant and bell pepper before adding them to the pot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American