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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/remis-ratatouille-soup-recipe/