Begin by washing and chopping the vegetables for your Ratatouille Soup. Dice the onion, mince the garlic, and cube all bell peppers, zucchini, and yellow squash into bite-sized pieces.

In a large pot, heat a generous splash of olive oil over medium heat. Add the chopped onions and sauté them for about 5 to 7 minutes until they become soft and translucent.

Stir in the minced garlic and cook for an additional minute, allowing the aromas to fill your kitchen.

Next, stir in the diced red and yellow bell peppers, eggplant, zucchini, and yellow squash. Continue cooking for an additional 5 minutes.

Pour in the crushed tomatoes, tomato sauce, and vegetable broth, stirring to combine everything thoroughly.

Sprinkle in the dried oregano, basil, thyme, and red pepper flakes, adjusting the seasonings to your taste.

Bring the mixture to a gentle simmer by increasing the heat slightly, then cover the pot and reduce to low.

Let your Ratatouille Soup simmer for 30 to 60 minutes, allowing the flavors to meld and the vegetables to become tender.

Once the vegetables are tender, take a moment to taste your soup and adjust the seasoning if necessary.

Ladle the soup into bowls, garnishing with fresh basil and a drizzle of cream or pesto if desired.