Description
Remy’s Ratatouille Soup is a creamy, comforting French-inspired vegetable soup packed with earthy mushrooms, tender potatoes, aromatic herbs, and a silky finish of Parmesan and cream. This easy-to-make recipe combines sautéed onions, leeks, and garlic with fresh herbs and broth, then is pureed to a luscious texture perfect for a warming meal inspired by the beloved movie Ratatouille.
Ingredients
Vegetables and Aromatics
- 2 tbsp 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 (~10 oz)
Seasonings and Liquids
- 1 tsp salt
- Pinch of black pepper
- 5 cups broth (vegetable or chicken)
- ½ cup dry white wine (optional)
Herbs
- 1 sprig fresh thyme, chopped
- 1 sprig fresh parsley, chopped
- 1 sprig fresh marjoram
- 1 sprig fresh lemon balm
Finishing Ingredients
- 1 cup grated Parmesan (or nutritional yeast for vegan option)
- ½ cup heavy cream (or plant-based cooking cream)
Instructions
- Sauté Aromatics: Heat the olive oil in a large soup pot over medium heat. Add the chopped onions and leeks and sauté until softened, about 3-5 minutes.
- Cook Mushrooms and Garlic: Add the chopped mushrooms, garlic, salt, and pepper to the pot. Cook for about 5 minutes, stirring constantly, until the mushrooms release moisture and turn golden brown without burning.
- Simmer Soup Base: Add the cubed potatoes, broth, white wine (if using), and all the fresh herbs to the pot. Bring the mixture to a gentle simmer. Cover with a lid and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Remove Herbs and Add Creamy Elements: Take out the herb sprigs from the soup. Stir in the grated Parmesan and heavy cream, allowing them to melt and blend smoothly into the soup.
- Season to Taste: Taste the soup and adjust salt as needed, keeping in mind the saltiness of your broth.
- Blend the Soup: Let the soup cool until it is safe to handle. Using an immersion blender or a regular blender (in batches if necessary), blend the soup until smooth or to your desired texture. You may reserve some unblended portion for chunkier soup if preferred.
- Serve: Reheat the soup if needed and serve hot. Garnish with extra Parmesan, a drizzle of olive oil, and fresh herbs for an elegant presentation.
Notes
- For a vegan version, substitute Parmesan with nutritional yeast and heavy cream with a plant-based cooking cream.
- Using white wine is optional but adds depth to the flavor.
- Be cautious when blending hot soup to avoid splatter; blend in batches if using a regular blender.
- Adjust salt depending on the saltiness of the broth used.
- You can reserve some soup before blending for added texture if you prefer.
