Ingredients
- Eggplant (1 medium, peeled and diced)
- Zucchini (1 medium, trimmed and diced)
- Yellow Squash (1 medium, trimmed and diced)
- Crushed Tomatoes (1 (28 ounce) can)
- Yellow Onion (1/2 cup, finely diced)
- Garlic (3 cloves, minced)
- Vegetable Broth (4 cups)
- Olive Oil (2 tablespoons)
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and sauté for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Step 2: Add the diced eggplant, zucchini, and yellow squash to the pot. Season generously with salt, black pepper, and a pinch of dried thyme (if desired). Cook the vegetables, stirring occasionally, for 10-12 minutes until they begin to soften and release moisture.
- Step 3: Pour in the 4 cups of vegetable broth and the can of crushed tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes, allowing the flavors to fully meld and the vegetables to become very tender.
- Step 4: Carefully transfer the soup mixture to a high-powered blender (or use an immersion blender directly in the pot). Blend until the soup is completely smooth and creamy. Adjust the thickness by adding a splash more broth if needed.
- Step 5: Return the blended soup to the pot to reheat gently. Taste and adjust seasonings (salt, pepper, or a small dash of red wine vinegar for brightness) before serving warm, perhaps with a drizzle of quality olive oil or fresh basil.
Notes
- This soup freezes beautifully; cool completely before transferring to freezer-safe containers, leaving a little headspace, for easy meals later.
- Gently warm the soup on the stovetop over low heat, stirring occasionally, and if it seems too thick, whisk in a tablespoon of vegetable broth or water to restore the smooth texture.
- Enhance the creamy texture and flavor by serving each bowl with a sprinkle of toasted croutons or a dollop of fresh crème fraîche and a generous grind of black pepper.
- To ensure peak flavor, always finish the blended soup with a small dash of red wine vinegar or fresh lemon juice to brighten the flavor profile and balance the acidity of the tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American