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Fresh vegetable Provencal soup. Use up some of your late summer veggies by making this delicious, easy to make soup. | joeshealthymeals.com
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Fresh Vegetable Provencal Soup

Course Soup
Cuisine French
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 5 servings
Author Joe

Ingredients

  • 3 tbsp olive oil
  • 4 to 5 garlic cloves , coarsely minced
  • 1 lg onion , chopped
  • salt and pepper , about 1/2 tsp each
  • 1 medium zucchini , chopped
  • 1 medium eggplant , peeled and cubed
  • 3 cups fresh chopped tomatoes (4 medium and 6 plum is what I used)
  • 2 red peppers , chopped
  • 4 cups vegetable broth , (I used Better than Bouillon seasoned vegetable base, 1 1/2 tbsp in 4 cups boiling water)
  • 1 cup black olives , chopped
  • 1 tbsp minced fresh basil , plus more for garnish
  • bread croutons , (optional)
  • grated Parmesan cheese , (optional)

Instructions

  • In a dutch oven or stock pot on medium heat, add the olive oil, garlic, and onion, sprinkle with salt and pepper and cook until the onion is tender, 5 or 6 minutes.
  • Add the zucchini, eggplant, tomatoes, peppers and broth and bring to a boil, then simmer 40 minutes, stirring occasionally
  • Add the black olives and basil and simmer for 5 more minutes
  • Serve hot with more basil to garnish, croutons and Parmesan cheese if desired

Notes

Adapted from Mark Bittman.