This comforting Provençal-style soup transforms simple vegetables into a deeply flavorful meal. The base of slowly caramelized onions provides a rich, sweet foundation that pairs beautifully with the earthy tones of eggplant and the mild freshness of zucchini. Unlike heavy cream-based soups, this version is light, low-fat, and naturally vegan, making it perfect for a wholesome dinner or a soothing lunch on a chilly day. The ingredients simmer together until tender, releasing their natural juices to create a hearty, aromatic broth. ItâÂÂs an easy, budget-friendly dish that highlights the best of summer produce, ideal for meal prep or serving as a starter before a main course.
Onion Soup Provencale
Description
This comforting Proven&# 195;§al-style soup transforms simple vegetables into a deeply flavorful meal. The base of slowly caramelized onions provides a rich, sweet foundation that pairs beautifully with the earthy tones of eggplant and the mild freshness of zucchini. Unlike heavy cream-based soups, this version is light, low-fat, and naturally vegan, making it perfect for a wholesome dinner or a soothing lunch on a chilly day. The ingredients simmer together until tender, releasing their natural juices to create a hearty, aromatic broth. ItâÂÂs an easy, budget-friendly dish that highlights the best of summer produce, ideal for meal prep or serving as a starter before a main course.Ingredients
Directions
-
Peel and slice the onions into rings. Peel and chop the eggplant into bite-sized pieces. Slice the zucchini.
-
Place the sliced onions in a large soup pot over medium heat. Cook, stirring occasionally, until softened and lightly browned.
-
Add the chopped eggplant, sliced zucchini, and crushed garlic to the pot. Stir to combine with the onions.
-
Stir in the tomato paste and soy sauce. If using red wine, add it now and stir for one minute to cook off the alcohol.
-
Pour in the water and add the chopped fresh basil. Season with freshly ground pepper to taste.
-
Bring the mixture to a boil, then cover the pot, reduce the heat to low, and simmer for about 1 hour, or until the vegetables are tender.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 54.8kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 8.8mg1%
- Total Carbohydrate 12.3g5%
- Dietary Fiber 3.0g12%
- Sugars 6.1g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This soup keeps well in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Variations: For a richer flavor, use vegetable broth instead of water. You can also add a bay leaf while simmering for additional depth. If you prefer a thicker soup, mash some of the vegetables before serving.
Ingredient Tips: Japanese eggplants are smaller and have fewer seeds, but standard globe eggplant works fine if peeled and chopped. The red wine is optional but adds a nice acidity; you can substitute with a splash of balsamic vinegar if preferred.
