First, chop all of your vegetables into small cubes. You will want little bite sized pieces for this soup. Then, add the olive oil to your soup pot.
Add the garlic and onions together and let sweat over medium heat for 2 minutes, stirring constantly. Add in the peppers and eggplant as well as the herbes de Provence and fleur de sel.
Sauté for 5 minutes, stirring constantly. Now, add in the tomatoes, canned diced tomatoes, zucchini, yellow summer squash followed by 8 cups of water.
Stir, then let the soup come to a simmer before covering halfway and bringing the heat down to medium low.
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