Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and sauté until they turn translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant. Watch carefully and do not let the garlic brown.
- Add the chopped bell pepper and sauté for another 3–4 minutes until it begins to soften.
- Incorporate the eggplant cubes and cook for about 5 minutes, stirring occasionally.
- Add the diced zucchini and cook for another 3 minutes, stirring gently to blend the vegetable medley.
- Stir in the diced tomatoes, vegetable broth, and water. Season the mixture generously with dried thyme, dried basil, crushed red pepper flakes (if using), salt, and black pepper.
- Increase the heat until the soup comes to a steady boil. Immediately reduce the heat to low, cover the pot, and let the soup simmer for 30–35 minutes. Stir occasionally.
- After simmering, taste the soup and adjust the salt, pepper, or herbs as needed. For a smoother consistency, use an immersion blender to partially blend the soup to your desired texture.
- Ladle the soup into warm bowls and garnish each with a generous sprinkle of fresh chopped basil leaves.
Notes
Peeling the fresh tomatoes is highly recommended for a silkier broth; blanch them briefly in boiling water, then transfer to an ice bath to easily remove the skins. If the soup is too watery, simmer uncovered for an additional $10text{–}15text{ minutes}$. For a heartier meal, serve over steamed rice or quinoa, or add canned white beans during the last $15text{ minutes}$ of simmering.