Description

Remy’s Ratatouille Soup is a rich, comforting vegetable soup inspired by the beloved movie ‘Ratatouille.’ It combines sautéed onions, leeks, mushrooms, and tender potatoes simmered in flavorful broth and white wine, enhanced with fresh herbs, creamy Parmesan, and cream. This soup is perfect as a hearty appetizer or light meal, with easy options for vegan and dairy-free variations.

Ingredients

Scale

Vegetables & Aromatics

2 yellow onions, chopped
2 leeks (only white part), approximately 1 cup, chopped
3 garlic cloves, chopped
8 oz (250 g) brown mushrooms, chopped
3 cups (300 g) peeled and cubed potatoes (~10 oz)

Liquids & Fats

2 tablespoon olive oil
5 cups (1.15 l) broth (vegetable or chicken)
½ cup (115 ml) dry white wine (optional)
½ cup (115 ml) 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

Cheese & Alternatives

1 cup (40 g) grated Parmesan cheese or nutritional yeast for vegan option

Cook Mode Prevent your screen from going dark

Instructions

Sauté Aromatics: Heat the olive oil in a large soup pot over medium heat. Add the chopped onions and leeks, sautéing for about 3-5 minutes until they become soft and translucent.
Cook Mushrooms & Garlic: Add the chopped brown mushrooms, minced garlic, salt, and black pepper. Cook for an additional 5 minutes, stirring constantly until the mushrooms release their moisture and turn golden brown. Take care to avoid burning.
Add Potatoes, Broth & Wine: Stir in the peeled and cubed potatoes, broth, and dry white wine if using. Add the fresh herbs—thyme, parsley, marjoram, and lemon balm. Bring the mixture to a gentle simmer, then cover with a lid and cook for 15-20 minutes until the potatoes are tender.
Remove Herbs & Add Cream: Remove the herb sprigs from the soup. Stir in the grated Parmesan cheese and heavy cream (or plant-based cream), allowing them to melt and blend fully into the soup. Taste and adjust seasoning if needed, adding more salt depending on the saltiness of your broth.
Blend the Soup: Allow the soup to cool slightly until safe to handle. Using a stick blender, blend the soup to your desired consistency. Alternatively, use a regular blender in batches, taking care with hot liquids. For a chunkier texture, reserve a portion before blending.
Serve: Reheat the soup if necessary and serve hot. Garnish with additional Parmesan, a drizzle of olive oil, and fresh herbs for an elegant presentation.

Notes

High quality broth: Using a high-quality vegetable stock with minimal additives greatly enhances the flavor of this soup.
Vegan/Dairy-Free: Substitute Parmesan with nutritional yeast and replace heavy cream with a plant-based cooking cream to make the soup vegan and dairy-free.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days, or freeze for up to 1 month for longer preservation.

Nutrition

Serving Size: 1 cup (approximately 250 ml)
Calories: 190 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 10 g
Saturated Fat: 3.5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 15 mg