Begin by chopping one medium onion, mincing three cloves of garlic, and dicing one red bell pepper, one yellow bell pepper, one zucchini, and one eggplant into bite-sized pieces.

In a large pot, heat three tablespoons of olive oil over medium heat. Once shimmering, add the chopped onion and sauté for about 5–7 minutes until softened.

Stir in the minced garlic, cooking for an additional minute until fragrant. Add the diced bell peppers, sautéing for 5 minutes until they soften.

Incorporate the zucchini and eggplant, cooking for another 5–7 minutes until tender.

To the cooked vegetables, add one 28 oz can of crushed tomatoes, one 15 oz can of tomato sauce, and four cups of vegetable broth. Stir to combine.

Sprinkle in one teaspoon of dried oregano, one teaspoon of dried basil, and one teaspoon of dried thyme, along with optional red pepper flakes. Season with salt and black pepper.

Bring the mixture to a gentle simmer, reduce heat, and cover the pot.

Let the Ratatouille Soup simmer for 30–60 minutes on low heat, stirring occasionally.

Before serving, taste the soup and adjust the seasoning as desired. Ladle the soup into bowls, garnishing with fresh basil leaves, and serve.