Made with AI
Ratatouille Soup
Ingredients
- eggplant1 medium
- zucchini1 medium
- yellow squash1 medium
- red bell pepper1 medium
- yellow bell pepper1 medium
- onion1 medium
- garlic2 cloves
- olive oil2 tablespoons
- diced tomatoes1 can
- vegetable broth4 cups
- salt1 teaspoon
- black pepper1/2 teaspoon
- dried thyme1 teaspoon
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Dice the eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper into small, uniform pieces.
- 3
Finely chop the onion and mince the garlic cloves.
- 4
In a large pot, heat the olive oil over medium heat.
- 5
Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
- 6
Add the diced eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper to the pot. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
- 7
Pour in the can of diced tomatoes and the vegetable broth. Stir to combine.
- 8
Add the salt, black pepper, and dried thyme. Stir well.
- 9
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until all the vegetables are tender.
- 10
Taste and adjust the seasoning if necessary.
- 11
Serve the Ratatouille Soup hot, garnished with fresh herbs if desired.
