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Remy’s Ratatouille Soup

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A delightful and comforting soup inspired by classic French ratatouille, packed with wholesome ingredients and rich flavors.

Ingredients

Scale
  • 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

  1. Heat the olive oil in a large soup pot. Sauté the chopped onions and leeks until they soften, about 3-5 minutes.
  2. 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.
  3. 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.
  4. Remove the herbs from the soup. Stir in the grated Parmesan and heavy cream (if using) until melted.
  5. Taste and adjust seasoning, adding more salt if necessary.
  6. Cool the soup slightly. Blend to your desired consistency using a stick blender or standard blender, working in batches if needed.
  7. 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

Keywords: ratatouille, soup, vegetarian, French, comfort food, healthy recipe

Find it online: https://www.recipessmart.com/remys-ratatouille-soup/