Simple Provencal Vegetable Soup

Light French soup with Provençal vegetables in a flavorful broth. Healthy, easy, and great for any meal.

# What You Need:

01 - 1 medium onion, diced

02 - 2 cloves garlic, minced

03 - 2 medium carrots, peeled and sliced

04 - 1 medium zucchini, diced

05 - 1 small eggplant, diced

06 - 1 red bell pepper, chopped

07 - 2 medium tomatoes, chopped

08 - 1 medium potato, peeled and diced

09 - 6 cups vegetable broth

10 - 2 tablespoons olive oil

11 - 1 teaspoon dried herbes de Provence

12 - Salt, to taste

13 - Freshly ground black pepper, to taste

14 - 2 tablespoons chopped fresh parsley

15 - 1 tablespoon grated Parmesan cheese (omit for vegan or dairy-free)

01 - Heat olive oil in a large soup pot over medium heat. Add onion and garlic; sauté for 2 to 3 minutes until softened and fragrant.

02 - Add carrots, zucchini, eggplant, bell pepper, and potato to the pot. Sauté for an additional 5 to 6 minutes, stirring occasionally.

03 - Stir in chopped tomatoes and herbes de Provence. Cook for 2 minutes to meld the flavors.

04 - Pour in vegetable broth. Bring to a boil, then lower heat and simmer uncovered for 20 to 25 minutes until vegetables are tender.

05 - Season with salt and freshly ground black pepper, adjusting to taste. Serve hot, garnished with fresh parsley and optional Parmesan cheese.

01 -

You can swap in whatever vegetables you have tucked in the crisper—no need for a special market run.
Each spoonful is light, comforting, and tastes of summer in the French countryside, even on the grayest days.

02 -

If the eggplant isn't cooked long enough, you risk a tough, chewy bite—I learned patience the hard way.
Adding tomatoes before broth helps release more flavor into the vegetables.

03 -

Layering your ingredients makes each veggie shine instead of becoming mushy.
A pinch more herbes de Provence than the recipe says is my not-so-secret secret for extra aroma.