Rustic Mediterranean Vegetable Ratatouille Soup
Rustic Mediterranean Vegetable Ratatouille Soup is a vibrant and hearty dish brimming with fresh vegetables and aromatic herbs. Perfect for any occasion, this soup combines the sweetness of ripe tomatoes, the earthiness of eggplant, and the freshness of basil into a warm, comforting bowl. Enjoy it hot or cold as a delightful addition to family gatherings or cozy nights in.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Sautéing
- Cuisine: Mediterranean
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium eggplant, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can (28 oz) San Marzano tomatoes
- 4 cups low-sodium vegetable broth
- Fresh basil leaves for garnish
Instructions
- In a large pot over medium heat, add olive oil and sauté the chopped onion for about 5 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- Stir in diced zucchini, eggplant, and bell peppers. Cook for approximately 7 minutes until slightly softened.
- Pour in the canned tomatoes with their juice and the vegetable broth. Stir to combine and let simmer for about 20 minutes.
- Season with salt, pepper, and additional herbs to taste.
- Serve hot in bowls garnished with fresh basil leaves and a drizzle of olive oil.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180
- Sugar: 7g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: - Customize by adding your favorite vegetables or beans for added protein. - For a spicy kick, include red pepper flakes. - This soup freezes well; store in airtight containers for up to three months.