Remi’s Ratatouille Soup Recipe

Introduction

Remi’s Ratatouille Soup is a comforting and flavorful dish that captures the essence of classic ratatouille in a warm, creamy soup form. Perfect for cooler days, this recipe blends fresh vegetables, herbs, and a touch of cream for a satisfying meal.

Ingredients

• 2 tablespoons olive oil
• 2 yellow onions, chopped
• 2 leeks (white part only, about 1 cup), chopped
• 3 garlic cloves, chopped
• 8 oz brown mushrooms, chopped
• 3 cups peeled and cubed potatoes (about 10 oz)
• 1 teaspoon salt
• Pinch of black pepper
• 5 cups broth
• ½ cup dry white wine (optional)
• 1 sprig fresh thyme, chopped
• 1 sprig fresh parsley, chopped
• 1 sprig fresh marjoram
• 1 sprig fresh lemon balm
• 1 cup grated parmesan or nutritional yeast
• ½ cup heavy cream or plant-based cooking cream

Instructions

1. Step 1: Heat the olive oil in a large soup pot over medium heat. Add the chopped onions and leeks, sautéing until softened, about 3 to 5 minutes.
2. Step 2: Add the chopped mushrooms, garlic, salt, and black pepper. Cook, stirring constantly, until the mushrooms release their moisture and turn golden brown, about 5 minutes.
3. Step 3: Stir in the cubed potatoes, broth, white wine (if using), and all the fresh herbs. Bring the soup to a simmer, cover with a lid, and cook for 15 to 20 minutes until the potatoes are tender.
4. Step 4: Remove the herb sprigs from the pot. Stir in the grated parmesan and heavy cream, allowing them to melt and combine with the soup.
5. Step 5: Taste the soup and adjust seasoning with more salt if needed, depending on your broth’s saltiness.
6. Step 6: Let the soup cool until it is safe to handle. Using a stick blender or regular blender, carefully blend the soup until smooth or to your desired consistency.
7. Step 7: Serve the soup hot, garnished with extra parmesan, a drizzle of olive oil, and fresh herbs if desired.

Tips & Variations

• To make the soup vegan, substitute parmesan with nutritional yeast and use plant-based cream instead of heavy cream.
• White wine adds depth but can be omitted; replace with extra broth if preferred.
• For a chunkier texture, blend only half the soup and stir the rest in without blending.
• Fresh herbs can be swapped out or combined with rosemary or basil for different flavor profiles.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens after refrigeration, add a little broth or water to adjust the consistency when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup in advance?

Yes, this soup is excellent for making ahead. Prepare it fully, cool it, and refrigerate. Reheat thoroughly before serving, adding a bit of broth if needed.

What can I use if I don’t have all the fresh herbs?

Dried herbs can be used as a substitute, but reduce the amount to about one-third since they are more concentrated. Alternatively, fresh basil or rosemary can work well if you don’t have marjoram or lemon balm.

Remi’s Ratatouille Soup Recipe

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4.6 from 124 reviews

Remi’s Ratatouille Soup is a comforting, creamy vegetable soup inspired by classic ratatouille flavors. This hearty soup combines sautéed onions, leeks, mushrooms, and potatoes simmered in a savory broth with fresh herbs and finished with parmesan and cream for richness. Perfect for a cozy meal, it can be easily adapted to be dairy-free and vegetarian-friendly.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 yellow onions, chopped
• 2 leeks (white part only, about 1 cup), chopped
• 3 garlic cloves, chopped
• 8 oz brown mushrooms, chopped
• 3 cups peeled and cubed potatoes (about 10 oz)

Liquids & Oils

• 2 tablespoons olive oil
• 5 cups broth (vegetable or chicken)
• ½ cup dry white wine (optional)
• ½ cup heavy cream or plant-based cooking cream

Herbs & Seasonings

• 1 teaspoon salt
• Pinch of black pepper
• 1 sprig fresh thyme, chopped
• 1 sprig fresh parsley, chopped
• 1 sprig fresh marjoram
• 1 sprig fresh lemon balm

Finishing

• 1 cup grated parmesan or nutritional yeast

Instructions

1. Heat the oil and sauté aromatics: In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and leeks, cooking them until they are softened and translucent, about 3-5 minutes.
2. Cook mushrooms and garlic: Add the chopped mushrooms, chopped garlic, salt, and black pepper to the pot. Cook while stirring constantly for 5 minutes until the mushrooms release their moisture and turn golden brown, taking care not to burn the mixture.
3. Add potatoes, broth, wine, and herbs: Stir in the cubed potatoes, 5 cups of broth, and the optional white wine. Add the fresh thyme, parsley, marjoram, and lemon balm sprigs. Bring the soup to a simmer, cover with a lid, and cook for 15-20 minutes until the potatoes are tender.
4. Remove herbs and add cream and cheese: Carefully remove the herb sprigs from the soup. Stir in the grated parmesan cheese and heavy cream (or plant-based cream), allowing them to melt completely into the soup.
5. Adjust seasoning: Taste the soup and add more salt if needed, depending on the saltiness of the broth used.
6. Blend the soup: Let the soup cool slightly until it is safe to handle. Use a stick blender or transfer in batches to a regular blender to blend until smooth or to your desired consistency.
7. Serve: Reheat the soup if needed and serve hot. Garnish with extra grated parmesan, a drizzle of olive oil, and fresh herbs for a beautiful presentation.

Notes

• If you prefer a vegan or dairy-free version, substitute parmesan with nutritional yeast and use plant-based cooking cream.
• The optional white wine adds depth to the flavor but can be omitted.
• Adjust the consistency by blending more or less depending on if you like a chunkier or smoother soup.
• Fresh herbs are key for authentic flavor; however, dried herbs can be used in half the quantity if fresh are unavailable.
• Serve with crusty bread for a complete meal.

Keywords: ratatouille soup, creamy vegetable soup, French soup, mushroom soup, potato soup, vegetarian soup