| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 large onion, diced
- 4 cloves garlic, smashed
- 3 to 4 teaspoons herbes de Provence
- Kosher salt
- 1 small Japanese eggplant, diced
- 1 small zucchini, diced
- 1 yellow bell pepper, diced
- 1 28-ounce can whole San Marzano tomatoes, crushed
- 2 cups low-sodium chicken or vegetable broth
- Large handful of fresh basil leaves, torn
- 8 thick slices baguette
- 1 cup coarsely grated gruyere or Swiss cheese
- Freshly ground pepper
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes.
- Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted.
- Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.
Nutrition Facts
| Calories | 442 |
| Total Fat | 21 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 42 milligrams |
| Sodium | 1,073 milligrams |
| Carbohydrates | 44 grams |
| Dietary Fiber | 6 grams |
| Protein | 18 grams |
Reviews
This is an amazing recipe! A super great way to use up all of the veggies from the garden especially the zucchini that went rogue. This is my go-to recipe for tomato soup. It blends beautifully into a thick and luscious tomato soup that my family went nuts over. I prefer it chunky so the next batch is mine. I look forward to freezing some for the cold winter months ahead.
The flavors here are excellent. I made this off-season (it’s Winter in New England) because my local grocery store had Japanese eggplant, beautiful organic zucchini, and a nice little jar of herbs de Provence infused sea salt (made locally by Cape Cod Saltworks), which let me omit the other salt in the recipe. I’m am looking forward to making this again when the fresh vegetables and basil are all in-season. Agree with amattice815 about possibly not puréeing anything at the end. I would like this either not puréed or entirely puréed. Still, quite tasty!
This is like a more nutritious tomato soup. Loved all the flavours of the veggies and the fresh basil. We enjoyed it with grilled cheese instead of the baguettes— it was more kid friendly. I will definitely make this again!
Not only is this delicious, it is health and low calorie. You can add any meat you want and it goes well.
Incredible! I used homemade vegetable broth and left out the onions it was perfect. It was quick and easy to follow along. So happy I found this.
Really tasty and easy – followed recipe (doubled everything), everyone liked it. Healthy and, more importantly, delicious.
This soup was quick and so delicious. We vegetables from our garden, onions, garlic, eggplant, peppers and zucchini. I followed the recipe but added whole wheat elbow macaroni as my husband likes thick, hearty soup.
Love it!!!!!
The soup was pretty good, not the best I ever had, but pretty good. I pureed leftovers very well and then used it as a sauce for pizza-that was delicious.
Great way to use seasonal veggies. I added a small can of tomato paste and some chicken bouillon to add depth of flavor. Don’t skip the cheesy toast. It’s delicious on top of the soup as it soaks up the broth.