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Onion Soup Provencale

Onion Soup Provencale recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 54.8
Dietary: Low-fat, Vegetarian
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
  • 5 cup Water
  • 4 lg Onions; sliced in rings
  • 2 small Zucchini; sliced
  • 1 md Eggplant; peel/chop
  • 2 small Japanese eggplants (optional, for variation)
  • 2 cloves Garlic; crushed
  • 6 oz Tomato paste
  • 1/2 c Red wine (optional)
  • 1/4 c Fresh basil; chopped
  • 2 tb Soy sauce
  • to taste Freshly ground pepper
Directions
  1. 1
    Peel and slice the onions into rings. Peel and chop the eggplant into bite-sized pieces. Slice the zucchini.
  2. 2
    Place the sliced onions in a large soup pot over medium heat. Cook, stirring occasionally, until softened and lightly browned.
  3. 3
    Add the chopped eggplant, sliced zucchini, and crushed garlic to the pot. Stir to combine with the onions.
  4. 4
    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.
  5. 5
    Pour in the water and add the chopped fresh basil. Season with freshly ground pepper to taste.
  6. 6
    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.

Keywords: onion soup, provencale, vegetable soup, vegan, low fat, french cuisine, zucchini, eggplant, comfort food, simmered, healthy dinner, summer vegetables, rustic, broth, meal prep, easy recipe, plant based, warm, aromatic, homestyle
Read it online: https://www.chefs-mate.com/recipe/onion-soup-provencale/