Description

Remy’s Ratatouille Soup is a rich and creamy vegetable soup inspired by the beloved movie Ratatouille. Featuring sautéed onions, leeks, mushrooms, and tender potatoes infused with fresh herbs and finished with Parmesan and cream, this comforting soup is perfect for a cozy meal. The optional white wine adds a subtle depth of flavor, while blending the soup creates a smooth, velvety texture that can be adjusted to your preference.

Ingredients

Scale

Vegetables and Herbs

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)
1 sprig of fresh thyme, chopped
1 sprig of fresh parsley, chopped
1 sprig of fresh marjoram
1 sprig of fresh lemon balm

Liquids and Fats

2 tablespoons olive oil
5 cups (1.15 l) broth
½ cup (115 ml) dry white wine (optional)
½ cup (115 ml) heavy cream or plant-based cooking cream

Dairy and Seasoning

1 teaspoon salt
Pinch of black pepper
1 cup (40 g) grated Parmesan or nutritional yeast (to keep it vegan)

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Instructions

Sauté Onions and Leeks: 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, minced garlic, salt, and black pepper to the pot. Cook for approximately 5 minutes, stirring constantly to prevent burning, until mushrooms release moisture and turn golden brown.
Add Potatoes, Broth, Wine, and Herbs: Stir in the peeled and cubed potatoes, broth, and dry white wine if using. Add all the fresh herbs (thyme, parsley, marjoram, and lemon balm). Bring the mixture to a simmer and cover with a lid. Let cook for 15-20 minutes, or until potatoes are tender.
Remove Herbs and Add Dairy: Remove the herb sprigs from the soup. Stir in the grated Parmesan and heavy cream or plant-based cooking cream, allowing them to melt fully into the soup.
Adjust Seasoning: Taste the soup and adjust salt as needed, considering the saltiness of your broth.
Blend the Soup: Allow the soup to cool slightly until safe to handle. Using a stick blender or a regular blender, blend the soup until smooth or to your desired consistency. When using a regular blender, work in batches and be cautious with hot liquids. You may also reserve some soup to keep a chunkier texture if preferred.
Serve: Serve the soup hot, reheating if needed. Garnish with additional Parmesan, a drizzle of olive oil, and fresh herbs for a beautiful presentation.

Notes

If you want a vegan version, substitute the Parmesan with nutritional yeast and the heavy cream with a plant-based cooking cream.
The white wine is optional but adds depth to the flavor profile; you can omit or replace it with additional broth if preferred.
Be mindful of the salt in your broth when seasoning to avoid oversalting.
Use fresh herbs for the best flavor; dried herbs can be used but adjust quantities accordingly.
When blending hot soup in a traditional blender, leave the lid slightly open to allow steam to escape and prevent pressure build-up.

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 220 kcal
Sugar: 4 g
Sodium: 550 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 7 g
Cholesterol: 15 mg