Remy’s Ratatouille Soup Recipe

Introduction

Remy’s Ratatouille Soup is a comforting and flavorful dish inspired by classic French cooking. Packed with fresh vegetables, fragrant herbs, and a creamy finish, this soup brings warmth and satisfaction to any meal.

Ingredients

• 2 tbsp olive oil
• 2 yellow onions, chopped
• 2 leeks (white part only), about 1 cup
• 3 garlic cloves, chopped
• 8 oz brown mushrooms, chopped
• 3 cups peeled and cubed potatoes, about 10 oz
• 1 tsp salt
• Pinch of black pepper
• 5 cups broth
• ½ cup dry white wine (optional)
• 1 sprig fresh thyme, chopped
• 1 sprig fresh parsley, chopped
• 1 sprig fresh marjoram
• 1 sprig fresh lemon balm
• 1 cup grated Parmesan or nutritional yeast for a vegan option
• ½ cup heavy cream or plant-based cooking cream

Instructions

1. Step 1: Heat the olive oil in a large soup pot. Sauté the chopped onions and leeks until softened, about 3 to 5 minutes.
2. Step 2: Add the mushrooms, chopped garlic, salt, and pepper. Cook for about 5 minutes until the mushrooms release their moisture and turn golden, stirring constantly to prevent burning.
3. Step 3: Stir in the cubed potatoes, broth, white wine if using, and all the fresh herbs. Bring to a simmer, cover with a lid, and cook for 15 to 20 minutes until the potatoes are tender.
4. Step 4: Remove the herb sprigs. Stir in the grated Parmesan and heavy cream, allowing them to melt fully into the soup.
5. Step 5: Taste the soup and adjust seasoning as needed, adding more salt depending on the saltiness of your broth.
6. Step 6: Let the soup cool until it’s safe to handle. Blend the soup using a stick blender or regular blender until smooth or to your desired consistency. If using a regular blender, blend in batches carefully with hot liquids. You can leave some soup unblended for a chunkier texture.
7. Step 7: Serve the soup hot, reheating if necessary. Garnish with extra Parmesan, a drizzle of olive oil, and fresh herbs for a beautiful finish.

Tips & Variations

• For a vegan version, substitute Parmesan with nutritional yeast and use plant-based cream instead of heavy cream.
• If you prefer a thicker soup, reduce the broth slightly or add extra potatoes.
• Fresh herbs make a big difference—if unavailable, use dried herbs but reduce quantity accordingly.
• White wine adds depth but can be omitted; simply add extra broth in its place.

Storage

Store the cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works perfectly and keeps the soup vegetarian or vegan-friendly if you also choose plant-based cream and cheese substitutes.

How can I make the soup creamier without heavy cream?

You can use plant-based cooking creams such as coconut cream or cashew cream, or add a few tablespoons of blended cooked potatoes or white beans for extra creaminess without dairy.

Remy’s Ratatouille Soup Recipe

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★★★★★

4.9 from 119 reviews

Remy’s Ratatouille Soup is a comforting and flavorful French-inspired vegetable soup that blends sautéed onions, leeks, garlic, mushrooms, potatoes, and fresh herbs with broth and a touch of white wine. Finished with creamy Parmesan and heavy cream, this soup is smoothly blended for a rich, velvety texture. Perfect as a warming starter or light meal, it balances rustic vegetable flavors with creamy indulgence.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Herbs

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

Liquids and Oils

• 2 tbsp olive oil
• 5 cups broth (vegetable or chicken)
• ½ cup dry white wine (optional)
• ½ cup heavy cream or plant-based cooking cream

Dairy and Seasonings

• 1 tsp salt
• Pinch of black pepper
• 1 cup grated Parmesan or nutritional yeast for vegan option

Instructions

1. Sauté Aromatics: Heat olive oil in a large soup pot over medium heat. Add the chopped onions and leeks, cooking until softened and translucent, about 3 to 5 minutes.
2. Cook Mushrooms and Garlic: Add the chopped mushrooms, minced garlic, salt, and black pepper to the pot. Stir constantly to avoid burning and cook until mushrooms release their moisture and turn golden brown, approximately 5 minutes.
3. Simmer Soup: Stir in the diced potatoes, broth, and white wine if using. Add all the fresh herbs—thyme, parsley, marjoram, and lemon balm. Bring the mixture to a simmer, cover with a lid, and cook for about 15 to 20 minutes or until the potatoes are tender when pierced with a fork.
4. Remove Herbs and Add Cream: Carefully take out the herb sprigs from the soup. Stir in the grated Parmesan cheese and heavy cream (or plant-based cream), allowing them to melt fully into the soup for a rich flavor.
5. Season to Taste: Taste the soup and adjust salt as needed, considering the saltiness of your broth. Stir well to combine.
6. Blend Soup: Allow the soup to cool slightly until it’s safe to handle. Using a stick blender or a traditional blender (in batches if necessary), blend the soup until it reaches your preferred consistency—completely smooth or leaving some chunkiness.
7. Serve: Reheat the soup gently if needed and serve hot. Garnish with extra Parmesan, a drizzle of olive oil, and fresh herbs for an elegant presentation.

Notes

• The white wine adds depth but can be omitted or substituted with additional broth for a non-alcoholic version.
• Use nutritional yeast instead of Parmesan for a vegan-friendly version.
• Plant-based cooking cream works well to keep the soup creamy without dairy.
• Be cautious when blending hot soup; work in batches and vent the blender lid to avoid steam buildup.
• Adjust salt carefully, depending on the broth’s salt content.

Keywords: Ratatouille Soup, French Soup, Vegetable Soup, Creamy Soup, Vegetarian Soup, Comfort Food