Ingredients
Scale
- 1 medium Eggplant, diced
- 2 Zucchinis, diced
- 2 Yellow Squash, diced
- 1 Red Bell Pepper, diced
- 1 Yellow Bell Pepper, diced
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 28 oz crushed Tomatoes
Instructions
- Step 1: Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil, then add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Add the diced eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper to the pot. Stir well to combine with the onions and garlic.
- Step 3: Add the crushed tomatoes to the pot. Stir to combine all the ingredients. Season with salt, pepper, and any desired herbs (such as thyme, oregano, or bay leaf).
- Step 4: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 30-45 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
- Step 5: Once the vegetables are cooked, you can use an immersion blender to partially blend the soup to your desired consistency. Alternatively, you can use a regular blender to blend in batches, being careful to vent the steam.
- Step 6: Taste and adjust seasonings as needed. Serve hot and garnish with fresh herbs like basil or parsley, if desired.
Notes
- Refrigerate leftover soup in an airtight container for up to 3 days for the best flavor.
- For reheating, gently warm the soup over low heat on the stovetop, stirring occasionally to maintain its creamy texture.
- Serve this delightful soup with a crusty baguette for dipping, letting you soak up every last bit of flavor.
- Chef's tip: Roasting the vegetables before adding them to the pot intensifies their sweetness and adds a smoky depth to the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American