Description
Warm and comforting Ratatouille Soup loaded with nutritious vegetables, perfect for chilly days.
Ingredients
Scale
- 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)
Instructions
- Heat the olive oil in a large soup pot. Sauté the chopped onions and leeks until softened, about 3-5 minutes.
- Add the mushrooms, minced garlic, salt, and pepper. Cook until they release their moisture and become golden brown, about 5 minutes.
- 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.
- Remove the herbs from the soup. Stir in the grated Parmesan and heavy cream, allowing it to melt.
- Taste and adjust seasoning. Add more salt if needed.
- Let the soup cool until manageable. Blend to desired consistency.
- 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