Description
This Rustic Mediterranean Vegetable Ratatouille Soup is a hearty and flavorful dish that combines fresh vegetables and aromatic herbs in a warm, comforting broth. Perfect for a healthy lunch or dinner, this soup offers a delightful blend of Mediterranean flavors and makes a nutritious, vegetarian meal.
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 & Broth
- 2 tablespoons olive oil
- 1 can (14 oz) of crushed tomatoes
- 4 cups vegetable broth
Herbs & 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
- Heat the olive oil: 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 the 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 richer flavor, use homemade vegetable broth.
- You can add a pinch of red chili flakes for some heat.
- Serve the soup with crusty bread or a side salad for a complete meal.
- This soup is best enjoyed fresh but can be refrigerated for up to 3 days.
- Reheat gently on the stovetop to preserve the texture of the vegetables.
