Description
Remy’s Ratatouille Soup is a vibrant and hearty vegetable soup inspired by the movie Ratatouille. Combining mushrooms, potatoes, leeks, and aromatic fresh herbs, it offers a comforting and rich flavor. Finished with creamy Parmesan and optional white wine, this blended soup is perfect for a cozy meal and can be easily adapted for vegan or dairy-free diets.
Ingredients
Scale
Vegetables
- 2 yellow onions, chopped
- 2 leeks (only white part), approx. 1 cup
- 8 oz (250 g) brown mushrooms, chopped
- 3 cups (300 g) peeled and cubed potatoes (~10 oz)
- 3 garlic cloves, chopped
Liquids and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon salt
- Pinch of black pepper
- 5 cups (1.15 l) broth (vegetable or chicken)
- 1/2 cup (115 ml) dry white wine (optional)
- 1 sprig fresh thyme, chopped
- 1 sprig fresh parsley, chopped
- 1 sprig fresh marjoram
- 1 sprig fresh lemon balm
Finishing Ingredients
- 1 cup (40 g) grated Parmesan cheese or nutritional yeast for vegan option
- 1/2 cup (115 ml) heavy cream or plant-based cooking cream
Instructions
- Heat the oil and sauté onions and leeks: In a large soup pot, warm 2 tablespoons of olive oil over medium heat. Add the chopped yellow onions and white parts of the leeks. Cook, stirring occasionally, until softened, about 3-5 minutes.
- Cook mushrooms and garlic: Add the chopped brown mushrooms, minced garlic, salt, and a pinch of black pepper to the pot. Stir constantly and cook until the mushrooms release their moisture and turn golden brown, approximately 5 minutes. Be vigilant to prevent burning.
- Add potatoes, broth, wine, and herbs: Stir in the peeled and cubed potatoes, 5 cups of broth, and the optional dry white wine. Toss in the fresh thyme, parsley, marjoram, and lemon balm sprigs. Bring the mixture to a simmer, cover with a lid, and cook for 15-20 minutes or until the potatoes are tender.
- Remove herbs and add finishing ingredients: Remove all herb sprigs from the soup. Stir in the grated Parmesan cheese and heavy cream (or plant-based alternative), allowing them to melt fully into the soup. Taste and adjust seasoning with additional salt if necessary based on your broth’s saltiness.
- Blend the soup: Allow the soup to cool until it’s safely handleable. Use an immersion stick blender or transfer in batches to a regular blender to puree the soup to your preferred consistency. You can blend it completely smooth or leave some texture by reserving a portion before blending.
- Serve: Reheat the soup if needed. Serve hot, garnished with extra grated Parmesan, a drizzle of olive oil, and fresh herbs for an elegant presentation.
Notes
- Using high-quality broth, especially vegetable stock with minimal additives, is essential to achieving the best flavor in this soup.
- This recipe can easily be made vegan or dairy-free by swapping Parmesan cheese for nutritional yeast and heavy cream for a plant-based cooking cream.
- Leftover soup should be stored in an airtight container in the refrigerator and consumed within 2 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 bowl (approx. 300 ml)
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 15 mg
