Description
A silky blended vegetable soup topped with tender ratatouille veggies for the perfect comforting bowl.
Ingredients
Scale
- 1 Eggplant
- 2 Zucchini
- 4 Tomatoes
- 1 Onion
- 3 cloves Garlic
- 2 tbsp Olive oil
- 4 cups Vegetable broth
- 1 tsp Thyme
- 1 tsp Basil
- Salt & pepper to taste
- Parmesan (optional garnish)
Instructions
- Sauté onion and garlic in olive oil until soft and fragrant.
- Add chopped eggplant, zucchini, and tomatoes; season with thyme, basil, salt, and pepper.
- Cook until vegetables soften and release juices.
- Pour in vegetable broth and simmer for 10–15 minutes.
- Remove half the cooked vegetables and set aside for topping.
- Blend the remaining soup until smooth and creamy; return to pot.
- Ladle into bowls and top with the reserved veggies, herbs, and optional Parmesan.
Notes
- For a vegan version, omit the Parmesan.
- Feel free to add other vegetables like bell peppers or carrots.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg