Description
This Rustic Mediterranean Vegetable Ratatouille Soup is a hearty, flavorful blend of fresh vegetables and aromatic herbs simmered to perfection. Combining classic Mediterranean ingredients like zucchini, eggplant, bell peppers, and tomatoes with fragrant herbs, this soup offers a comforting and nutritious meal perfect for any season.
Ingredients
Scale
Vegetables
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, sliced
- 1 medium eggplant, diced
- 4 ripe tomatoes, chopped
Liquids and Broth
- 2 tablespoons olive oil
- 1 can (14 oz) of crushed tomatoes
- 4 cups vegetable broth
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add Garlic: Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Cook Vegetables: Stir in the red and yellow bell peppers, zucchini, and eggplant. Cook for about 7 minutes or until the vegetables are slightly softened.
- Add Tomatoes and Broth: Add the chopped ripe tomatoes, crushed tomatoes, and vegetable broth. Stir in the thyme, oregano, salt, and pepper.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the soup gently simmer for 30 minutes to allow the flavors to meld.
- Add Fresh Herbs: Stir in the fresh basil and parsley before serving.
- Season and Serve: Taste and adjust seasoning as needed. Serve hot with crusty bread.
Notes
- For a thicker consistency, cook the soup uncovered during the last 10 minutes to reduce excess liquid.
- Serve with crusty bread or a side salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For added protein, consider stirring in cooked beans or lentils before the final simmer.
