Description
A comforting and hearty ratatouille soup made with fresh vegetables.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 eggplant, diced
- 2 tomatoes, diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add zucchini, bell pepper, and eggplant; cook for 5 minutes.
- Add tomatoes, vegetable broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend the soup for a smoother texture, if desired.
- Serve hot, garnished with fresh herbs.
Notes
- Use fresh herbs for better flavor.
- Adjust the thickness by adding more or less broth.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Ratatouille Soup, Vegetable Soup, French Recipe