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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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/remys-ratatouille-soup-recipe/