Ingredients
Scale
- 2 tbsp extra-virgin olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 medium eggplant, diced (about 2 cups)
- 2 medium zucchinis, diced (about 2 cups)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 (15 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup fresh basil, chopped
- 2 tbsp nutritional yeast (optional, for umami depth)
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
- Add garlic and cook for 30 seconds until fragrant. <li id="instruction-step-3" stir in eggplant, zucchini, and bell peppers. Cook for 8–10 minutes, stirring occasionally, until vegetables begin to soften.
- Add crushed tomatoes, diced tomatoes with juice, vegetable broth, thyme, oregano, red pepper flakes (if using), salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes until vegetables are tender.
- Stir in fresh basil and nutritional yeast (if using). Adjust seasoning to taste.
- Serve warm with crusty bread or over cooked quinoa for added protein.
Notes
- For a thicker soup, mash some of the vegetables with a spoon before serving.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Add cooked white beans or lentils for extra protein.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: French
- Diet: Vegan, Vegetarian, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 140 Kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
