Transport yourself to a sun-drenched Greek island with this Mediterranean Vegetable Soup. Tender eggplant, zucchini, and bell peppers simmer with chickpeas, kalamata olives, and sun-dried tomatoes in an herb-infused broth. Topped with crumbled feta, it's the taste of the Mediterranean in every spoonful—healthy, vibrant, and deeply satisfying.
Why This Recipe Works
Mediterranean cooking is all about quality ingredients prepared simply. Good olive oil forms the flavor foundation. Chickpeas add protein and creaminess. Kalamata olives bring briny depth, while sun-dried tomatoes intensify the tomato flavor. Fresh oregano at the end adds an aromatic lift that dried oregano alone can't provide.
The Mediterranean Diet in a Bowl
This soup embodies the Mediterranean diet—plant-forward, olive oil-rich, and full of vegetables. It's naturally heart-healthy and satisfying without being heavy. The combination of fiber from vegetables and protein from chickpeas keeps you full for hours.
Step-by-Step Guide
Start with a good amount of olive oil—this isn't the place to skimp. Sauté onion until golden, then add garlic. The eggplant goes in with the other vegetables because it cooks at the same rate when diced small.
Simmer everything together for 20 minutes. The vegetables should be tender, and the flavors melded. Add salt carefully—the olives and feta add saltiness. Taste before seasoning.
Serving Suggestions
The feta is essential—it adds creaminess and tang. Serve with warm pita bread or crusty sourdough for dipping. A drizzle of extra virgin olive oil just before serving adds richness. For a complete Mediterranean meal, serve with a simple cucumber salad.
Variations to Try
- With orzo: Add cooked orzo pasta for a heartier soup
- With shrimp: Add sautéed shrimp just before serving
- Roasted vegetable: Roast the vegetables first for deeper flavor
- With spinach: Stir in fresh spinach at the end
Mediterranean Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute.
- Add vegetables. Add zucchini, bell pepper, and eggplant. Cook for 5 minutes until starting to soften.
- Simmer. Add diced tomatoes, chickpeas, olives, sun-dried tomatoes, broth, oregano, and basil. Bring to a boil, then reduce heat and simmer 20 minutes.
- Season. Season with salt and pepper to taste.
- Serve. Ladle into bowls. Top with crumbled feta and fresh oregano. Serve with crusty bread.
Recipe Notes
- Use good quality extra virgin olive oil
- Taste before salting—olives and feta add salt
- Flavors improve overnight
Frequently Asked Questions
What makes this soup Mediterranean?
Mediterranean cuisine features olive oil, tomatoes, olives, chickpeas, eggplant, and herbs like oregano and basil. This soup combines all these classic elements for an authentic Mediterranean flavor profile.
Can I skip the eggplant?
Yes, though eggplant adds wonderful texture. Substitute with more zucchini, add artichoke hearts, or use diced potatoes for heartiness.
What type of olives work best?
Kalamata olives are traditional and have the richest flavor. Green olives work too but have a different, more briny taste. Avoid bland black olives from a can.
Is this soup vegan?
The soup base is vegan. Skip the feta or use a vegan feta alternative to keep it plant-based. The soup is delicious either way.
Can I make this ahead?
Yes! The flavors improve overnight. Refrigerate for up to 5 days. Add feta and fresh herbs when serving. The soup also freezes well without the feta.