Ratatouille Soup is a vibrant and hearty take on the classic French vegetable dish, transformed into a comforting and nourishing soup. Packed with fresh summer vegetables like zucchini, eggplant, tomatoes, and bell peppers, this soup is bursting with flavor and nutrients. It’s perfect for a light lunch or a cozy dinner, offering a delicious way to enjoy the bounty of seasonal produce.

Ingredients:

• 1 tablespoon olive oil
  
  

• 1 onion, diced
  
  

• 3 cloves garlic, minced
  
  

• 1 medium eggplant, diced
  
  

• 2 zucchinis, diced
  
  

• 1 red bell pepper, diced
  
  

• 1 yellow bell pepper, diced
  
  

• 4 large tomatoes, chopped (or 1 can diced tomatoes)
  
  

• 4 cups vegetable broth
  
  

• 1 teaspoon dried thyme
  
  

• 1 teaspoon dried basil
  
  

• Salt and pepper, to taste
  
  

• Fresh parsley or basil, chopped (for garnish)
  
  

Directions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic; sauté until translucent and fragrant, about 3-4 minutes.
   
   

2. Add eggplant, zucchinis, and bell peppers. Cook, stirring occasionally, until vegetables start to soften, about 8-10 minutes.
   
   

3. Stir in chopped tomatoes, vegetable broth, thyme, and basil. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until vegetables are tender.
   
   

4. Season with salt and pepper to taste.
   
   

5. Optional: Use an immersion blender to puree part or all of the soup for a creamier texture.
   
   

6. Serve hot, garnished with fresh parsley or basil.
   
   

Nutritional Information (per serving, approx., serves 6):

• Calories: 110 kcal
  
  

• Total Fat: 4 g
  
  

• Saturated Fat: 0.5 g
  
  

• Cholesterol: 0 mg
  
  

• Sodium: 350 mg
  
  

• Total Carbohydrates: 18 g
  
  

• Dietary Fiber: 5 g
  
  

• Sugars: 8 g
  
  

• Protein: 3 g