Begin by washing and chopping all your vegetables: dice one onion and mince four cloves of garlic. Cut two red and yellow bell peppers into bite-sized pieces, and chop one eggplant, one zucchini, and one yellow squash into cubes. Having all your ingredients prepped and ready will make the cooking process smoother and more enjoyable.

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, or until translucent. Stir in the minced garlic, cooking for an additional minute before adding the bell peppers. Continue to cook for another 5 minutes, stirring frequently, until they soften. Next, incorporate the eggplant, zucchini, and yellow squash, sautéing for 8-10 minutes until all the vegetables are tender and nicely caramelized.

Now, add the crushed tomatoes, tomato sauce, and four cups of vegetable broth into the pot. Sprinkle in one teaspoon each of dried basil and oregano, along with half a teaspoon of dried thyme and a pinch of red pepper flakes if desired. Stir everything together, bring it to a gentle simmer, cover the pot, and let it cook for 30 to 60 minutes.

If you prefer a smoother consistency for your Ratatouille Soup, you can blend it using an immersion blender directly in the pot. Alternatively, carefully transfer portions of the soup to a stand blender and blend until you achieve your desired texture.

Before serving, taste your soup and adjust the seasoning. Add salt and black pepper to suit your preference. If you want to amp up the herbal notes, feel free to add a touch more of your dried herbs.

Ladle the steaming Ratatouille Soup into warm bowls, and garnish with fresh basil leaves and a swirl of cream or a dollop of ricotta on top for added creaminess.