Ingredients
- 4 cups ripe tomatoes, chopped
- 1 eggplant, diced
- 1 zucchini, diced
- 8 ounces cremini mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Dried thyme and oregano, to taste
Instructions
- Wash and chop all vegetables into even cubes.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- Toss in the diced eggplant, zucchini, and sliced mushrooms, stirring gently for 5-7 minutes.
- Add chopped tomatoes and stir with the sautéed vegetables.
- Pour in vegetable broth and bring to a gentle boil.
- Season with salt, pepper, and dried herbs. Let simmer for 20-30 minutes.
- Just before serving, stir in the chopped fresh basil.
- Taste and adjust seasonings, then serve hot in bowls, garnished with additional basil or a drizzle of olive oil.
Notes
This soup is versatile; feel free to substitute or add vegetables based on availability. Adjust seasonings to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Simmering
- Cuisine: French
- Diet: Vegan