Begin by chopping the onion and mincing the garlic. Cut the red and yellow bell peppers, zucchini, and eggplant into bite-sized pieces.

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until softened. Incorporate the minced garlic and cook for another minute before adding the other vegetables. Sauté until tender.

Pour in crushed tomatoes and tomato sauce, followed by vegetable broth. Add dried herbs and season with salt and black pepper. Bring to a simmer and cover. Let cook for 30 minutes to 1 hour.

Taste the soup and adjust seasoning. Blend for a creamier texture if desired. Serve hot, garnished with fresh basil leaves and paired with crusty bread.