Description
This Remy's Ratatouille Soup inspired by the movie delivers a comforting and hearty blend of sautéed onions, leeks, mushrooms, potatoes, and aromatic herbs in a creamy broth base. It’s a flavorful vegetable soup enriched with Parmesan cheese and cream, making it perfect for a cozy meal.
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)
Herbs and Seasonings
- 1 tsp salt
- Pinch of black pepper
- 1 sprig fresh thyme, chopped
- 1 sprig fresh parsley, chopped
- 1 sprig fresh marjoram
- 1 sprig fresh lemon balm
Liquids
- 5 cups broth (vegetable or chicken preferred)
- ½ cup dry white wine (optional)
- ½ cup heavy cream (or plant-based cooking cream for vegan option)
Finishing Ingredients
- 1 cup grated Parmesan cheese (or nutritional yeast for vegan alternative)
Instructions
- Heat the olive oil: In a large soup pot, warm the olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté onions and leeks: Add the chopped onions and leeks to the pot and cook, stirring frequently, until they become soft and translucent, about 3-5 minutes.
- Add mushrooms and garlic: Stir in the chopped mushrooms, garlic, salt, and pepper. Continue cooking until the mushrooms release their moisture and turn golden brown, about 5 minutes. Stir constantly to prevent burning.
- Add potatoes, broth, wine, and herbs: Incorporate the diced potatoes, broth, white wine if using, and all the fresh chopped herbs. Bring the mixture to a gentle simmer.
- Simmer the soup: Cover the pot with a lid and cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.
- Remove herbs and add cream and cheese: Take out the herb sprigs. Stir in the grated Parmesan and heavy cream (or plant-based cream), allowing them to melt thoroughly into the soup for richness.
- Adjust seasoning: Taste the soup and add additional salt as needed, depending on the saltiness of your broth.
- Cool and blend: Let the soup cool until safe to handle. Use a stick blender or regular blender (in batches if necessary) to blend the soup until smooth or to your preferred texture, leaving some chunks if desired.
- Serve: Reheat the soup if needed, then ladle into bowls and garnish with extra Parmesan, a drizzle of olive oil, and fresh herbs for a bright finish.
Notes
- Using dry white wine adds depth but can be omitted or replaced with extra broth.
- For a vegan version, substitute Parmesan with nutritional yeast and heavy cream with a plant-based cream alternative.
- Be cautious when blending hot soup; blend in batches and hold the lid securely to avoid burns.
- Adjust salt carefully since broth saltiness varies widely.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
