Description
A heartwarming ratatouille soup filled with fresh vegetables and fragrant basil, evoking memories of family gatherings and home-cooked meals.
Ingredients
Scale
- 2 medium zucchinis, diced
- 1 medium eggplant, diced
- 1 bell pepper, diced
- 4 medium ripe tomatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable or chicken broth
- 2 tablespoons olive oil
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Prep your ingredients: Start by washing and chopping all your vegetables into bite-sized pieces.
- Sauté the aromatics: In a large skillet, heat olive oil over medium heat, add onions and sauté until translucent, then add garlic.
- Cook the vegetables: Add eggplant and zucchini, sauté until softened, about 5-7 minutes.
- Add tomatoes and broth: Toss in diced tomatoes and broth, bring to a gentle simmer for 15 minutes.
- Season to taste: Adjust with salt, pepper, and red pepper flakes; add fresh basil just before serving.
- Adjust consistency: Thin with more broth if desired, or mash some vegetables for a rustic texture.
- Serve and enjoy: Garnish with basil and pair with crusty bread.
Notes
This soup can be made with seasonal vegetables. Feel free to make substitutions like butternut squash instead of zucchini or adding coconut milk for creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 8g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: ratatouille, soup, vegetarian, basil, comfort food, family recipe