Scale

2 tbsp olive oil

1 onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 eggplant, diced

1 red bell pepper, diced

1 cup mushrooms, sliced

4 cups vegetable broth

2 medium tomatoes, chopped (or 1 can diced tomatoes)

1 tsp dried thyme

1 tsp dried basil

Salt & pepper, to taste

½ cup plant-based cream or regular cream (optional)

Fresh parsley or leeks, for garnish

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Sauté Vegetables – In a large pot, heat olive oil. Add onion, garlic, carrots, and celery. Cook until softened.

Add Main Veggies – Stir in zucchini, eggplant, bell pepper, and mushrooms. Cook for 5–7 minutes until slightly tender.

Simmer – Add tomatoes, broth, thyme, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.

Blend – Use an immersion blender to puree the soup until smooth and creamy. (Leave some chunks if you like texture.)

Finish – Stir in cream if using, adjust seasoning, and simmer for another 5 minutes.

Serve – Garnish with fresh parsley, leeks, or a drizzle of olive oil.

Use fresh, ripe tomatoes for best flavor. Blend until smooth or leave some chunks for a rustic version.