Ratatouille Soup

why make this recipe

Ratatouille Soup is a warm, comforting dish that brings the flavors of classic ratatouille into a cozy soup form. This recipe is not only delicious but also packed with nutritious vegetables, making it a great choice for a healthy meal. It’s perfect for chilly days or when you want something hearty that warms you from the inside out. Plus, it’s easy to make and can be enjoyed by everyone!

how to make Remy’s Ratatouille Soup

Ingredients:

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

Directions:

1. Heat the olive oil in a large soup pot. Sauté the chopped onions and leeks until softened, about 3-5 minutes.
2. Add the mushrooms, minced garlic, salt, and pepper. Cook until they release their moisture and become golden brown, about 5 minutes. Stir constantly to avoid burning.
3. Add the diced potatoes, broth, and white wine (if using), along with all the fresh herbs. Bring the mixture to a simmer and cover the pot with a lid. Let it cook for about 15-20 minutes or until the potatoes are tender.
4. Remove the herbs from the soup. Stir in the grated Parmesan and heavy cream (if using), allowing it to melt into the soup.
5. Taste and adjust the seasoning. You might need to add some more salt, depending on how salted your broth is.
6. Allow the soup to cool until it’s cool enough to handle. Using a stick blender or a regular blender, blend the soup until you reach your desired consistency. If using a regular blender, work in batches and be careful with hot liquids. You can either blend the entire soup or keep part of it for a chunkier texture.
7. Serve the soup hot. You might need to reheat it before serving. Garnish with additional Parmesan, a drizzle of olive oil, and fresh herbs.

how to serve Remy’s Ratatouille Soup

Serve this delicious soup hot in bowls. You can top it with extra grated Parmesan or a sprinkle of fresh herbs for added flavor. It pairs well with crusty bread or a side salad for a complete meal.

how to store Remy’s Ratatouille Soup

To store any leftovers, let the soup cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to 3-4 days. If you want to store it for a longer time, you can freeze the soup in portions. Just make sure to let it cool before freezing, and it should last up to 3 months in the freezer.

tips to make Remy’s Ratatouille Soup

• Use fresh herbs for the best flavor in this recipe.
• If you prefer a vegan version, you can replace Parmesan with nutritional yeast and use a plant-based cooking cream.
• Feel free to add other vegetables, like zucchini or bell peppers, to customize the soup to your taste.

variation (if any)

You can change the vegetables based on what you have. Adding some diced tomatoes or bell peppers can give the soup a different flavor. You could also add spices like paprika or a dash of cayenne for a bit of heat.

FAQs

Can I use frozen vegetables in this soup?
Yes, frozen vegetables can be used as a quicker alternative. Just remember they may cook faster, so adjust your cooking time accordingly.

How can I make this soup thicker?
If you want a thicker soup, you can blend more of it until you reach your desired consistency. You could also add a bit of cornstarch mixed with water as a thickener.

Is it possible to make this soup ahead of time?
Absolutely! This soup is great for making ahead. It often tastes even better the next day as the flavors meld together. Just follow the storing tips after it cools down.

Remy’s Ratatouille Soup

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Warm and comforting Ratatouille Soup loaded with nutritious vegetables, perfect for chilly days.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Heat the olive oil in a large soup pot. Sauté the chopped onions and leeks until softened, about 3-5 minutes.
2. Add the mushrooms, minced garlic, salt, and pepper. Cook until they release their moisture and become golden brown, about 5 minutes.
3. Add the diced potatoes, broth, and white wine (if using), along with all the fresh herbs. Bring the mixture to a simmer and cover. Cook for about 15-20 minutes until the potatoes are tender.
4. Remove the herbs from the soup. Stir in the grated Parmesan and heavy cream, allowing it to melt.
5. Taste and adjust seasoning. Add more salt if needed.
6. Let the soup cool until manageable. Blend to desired consistency.
7. Serve hot, garnished with additional Parmesan, a drizzle of olive oil, and fresh herbs.

Notes

Use fresh herbs for best flavor. Replace Parmesan with nutritional yeast for a vegan option. Customize with additional vegetables like zucchini or bell peppers.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: French

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 500mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 9g
• Cholesterol: 25mg

Keywords: ratatouille, soup, vegetarian, healthy, comfort food, French cuisine