Remy’s Ratatouille Soup is a delightful and comforting dish inspired by the classic French ratatouille. This soup brings together a colorful medley of fresh vegetables and rich flavors, making it a perfect choice for any occasion. Whether you’re gathered around the dinner table or looking for a warm bowl on a chilly day, this soup will warm your heart and belly.
Why make this recipe
This recipe is not only delicious but also packed with wholesome ingredients. It’s a great way to use up vegetables and enjoy a healthy meal. The combination of earthy mushrooms, savory potatoes, and aromatic herbs creates a layered flavor profile that delights the senses. Plus, it’s versatile—vegetarians and meat-lovers alike will enjoy it. By adding Parmesan or a plant-based alternative, you can cater to various diets without sacrificing taste.
How to prepare Remy’s Ratatouille Soup
Ingredients:
- 2 tbsp olive oil
- 2 yellow onions (*chopped)
- 2 leeks (only white part) ((~1 cup))
- 3 garlic cloves (*chopped)
- 8 oz brown mushrooms (*chopped)
- 3 cups peeled and cubed potatoes ((~10 oz))
- 1 tsp salt
- Pinch of black pepper
- 5 cups broth
- ½ cup dry white wine (optional) (*see notes)
- 1 sprig of fresh thyme (*chopped)
- 1 sprig of fresh parsley (*chopped)
- 1 sprig of fresh marjoram
- 1 sprig of fresh lemon balm
- 1 cup grated Parmesan (*or nutritional yeast to keep it vegan)
- ½ cup heavy cream (*or a plant-based cooking cream)
Steps:
- Heat the olive oil in a large soup pot. Sauté the chopped onions and leeks until they soften, about 3-5 minutes.
- Add the mushrooms, minced garlic, salt, and pepper. Cook until they release their moisture and become golden brown, around 5 minutes. Stir constantly to avoid burning.
- Add the diced potatoes, broth, and white wine (if using), along with all the fresh herbs. Bring the mixture to a simmer and cover the pot. Let it cook for about 15-20 minutes, or until the potatoes are tender.
- Remove the herbs from the soup. Stir in the grated Parmesan and heavy cream (if using), letting it melt into the soup.
- Taste the soup and adjust the seasoning, adding more salt if necessary. The amount of salt needed depends on how salted your broth is.
- Allow the soup to cool until it’s safe to handle. Using a stick blender or regular blender, blend the soup to your desired consistency. If using a regular blender, work in batches and be cautious with hot liquids. You can choose to blend the entire soup or leave some chunks for a heartier texture.
- Serve the soup hot, garnished with additional Parmesan, a drizzle of olive oil, and fresh herbs.
How to serve Remy’s Ratatouille Soup
To serve the soup, ladle it into bowls while it’s steaming hot. You can garnish with a sprinkle of extra Parmesan or nutritional yeast, a splash of olive oil, and a few fresh herbs on top for added flavor and presentation. This soup pairs well with crusty bread or a light salad on the side.
How to store Remy’s Ratatouille Soup
Store leftover soup in an airtight container in the refrigerator. It can last for about 3 to 4 days. If you want to keep it longer, consider freezing it. Let it cool completely before transferring to freezer-safe containers. The soup can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Tips to make Remy’s Ratatouille Soup perfectly
- Make sure to chop your vegetables evenly for consistent cooking.
- Use fresh herbs for the best flavor. If you can’t find fresh, dried herbs can work, but use them sparingly.
- Adjust the thickness of the soup by blending more or less, depending on your preference.
- If you prefer a spicier kick, consider adding a pinch of red pepper flakes while sautéing the vegetables.
Variations
- For a more traditional ratatouille flavor, include diced bell peppers and zucchini.
- You can add protein like beans or lentils to make it heartier.
- For a Mediterranean twist, incorporate olives or sun-dried tomatoes.
- Swap heavy cream for a coconut cream for a dairy-free option.
FAQ
1. Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! You can make it a day in advance and reheat before serving.
2. Is this soup vegan?
It can be made vegan by using nutritional yeast instead of Parmesan and a plant-based cooking cream in place of heavy cream.
3. Can I use frozen vegetables?
Yes, frozen vegetables can work well in this soup. Just make sure to adjust the cooking time since they may soften quicker than fresh veggies.
Enjoy cooking and savoring Remy’s Ratatouille Soup—a delightful and comforting meal that’s sure to please!
Remy’s Ratatouille Soup
A delightful and comforting soup inspired by classic French ratatouille, packed with wholesome ingredients and rich flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 2 tbsp olive oil
- 2 yellow onions, chopped
- 2 leeks (only white part), ~1 cup
- 3 garlic cloves, chopped
- 8 oz brown mushrooms, chopped
- 3 cups peeled and cubed potatoes, ~10 oz
- 1 tsp salt
- Pinch of black pepper
- 5 cups broth
- ½ cup dry white wine (optional)
- 1 sprig of fresh thyme, chopped
- 1 sprig of fresh parsley, chopped
- 1 sprig of fresh marjoram
- 1 sprig of fresh lemon balm
- 1 cup grated Parmesan or nutritional yeast for vegan option
- ½ cup heavy cream or plant-based cooking cream for vegan option
Instructions
- Heat the olive oil in a large soup pot. Sauté the chopped onions and leeks until they soften, about 3-5 minutes.
- Add the mushrooms, minced garlic, salt, and pepper. Cook until they release their moisture and become golden brown, around 5 minutes, stirring constantly to avoid burning.
- Add the diced potatoes, broth, and white wine (if using), along with all the fresh herbs. Bring to a simmer and cover. Cook for about 15-20 minutes, until the potatoes are tender.
- Remove the herbs from the soup. Stir in the grated Parmesan and heavy cream (if using) until melted.
- Taste and adjust seasoning, adding more salt if necessary.
- Cool the soup slightly. Blend to your desired consistency using a stick blender or standard blender, working in batches if needed.
- Serve hot, garnished with extra Parmesan, a drizzle of olive oil, and fresh herbs.
Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator, or freeze for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: ratatouille, soup, vegetarian, French, comfort food, healthy recipe