Print

Ratatouille Soup Recipe

Ratatouille Soup Recipe
Print Recipe

★★★★★

5 from 19 reviews

This Ratatouille Soup is a flavorful and creamy vegetable soup inspired by the classic French ratatouille. It features a medley of sautéed onions, leeks, mushrooms, and potatoes, infused with fresh herbs and enriched with Parmesan cheese and cream. The optional white wine adds depth and complexity to the broth. This comforting soup is perfect as a starter or a light meal and can be easily adapted to vegan by substituting dairy ingredients with plant-based alternatives.

Ingredients

Scale

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • 2 yellow onions, chopped
  • 2 leeks (white part only), about 1 cup, chopped
  • 3 garlic cloves, chopped
  • 8 oz (250 g) brown mushrooms, chopped
  • 3 cups (300 g) peeled and cubed potatoes (~10 oz)

Liquids and Seasonings

  • 1 teaspoon salt
  • Pinch of black pepper
  • 5 cups (1.15 liters) vegetable or chicken broth
  • ½ cup (115 ml) dry white wine (optional)

Fresh Herbs

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

Finishing Ingredients

  • 1 cup (40 g) grated Parmesan cheese or nutritional yeast for vegan option
  • ½ cup (115 ml) heavy cream or plant-based cooking cream

Instructions

  1. Sauté aromatics: Heat the olive oil in a large soup pot over medium heat. Add the chopped onions and leeks, sautéing them for about 3-5 minutes until softened and fragrant.
  2. Cook mushrooms and garlic: Add the chopped brown mushrooms, minced garlic, salt, and black pepper to the pot. Cook for about 5 minutes, stirring constantly until the mushrooms release their moisture and turn golden brown. Be careful to avoid burning.
  3. Add potatoes, broth, wine, and herbs: Stir in the diced potatoes, broth, and white wine if using. Add the fresh thyme, parsley, marjoram, and lemon balm sprigs. Bring the soup to a simmer, cover with a lid, and cook for 15-20 minutes until the potatoes are tender.
  4. Remove herbs and add cream and cheese: Remove the herb sprigs from the soup. Stir in the grated Parmesan cheese and heavy cream, allowing them to melt completely into the soup. Adjust seasoning with additional salt if needed.
  5. Blend the soup: Let the soup cool slightly until safe to handle. Using a stick blender or a regular blender in batches, blend the soup until smooth or to your preferred consistency. If you want a chunkier texture, reserve some soup before blending.
  6. Serve: Reheat the soup if necessary. Serve hot, garnished with extra grated Parmesan, a drizzle of olive oil, and fresh herbs as desired.

Notes

  • The white wine is optional but adds nice acidity and flavor depth; omit it to keep the soup alcohol-free.
  • For a vegan version, substitute Parmesan with nutritional yeast and use plant-based cream instead of heavy cream.
  • Be cautious when blending hot soup in a regular blender; blend in small batches and vent the lid slightly to prevent pressure buildup.
  • Adjust salt to taste depending on the saltiness of your broth.
  • Fresh herbs like thyme, parsley, marjoram, and lemon balm contribute unique aromatic notes, but you can adjust or omit based on availability.

Nutrition

Keywords: ratatouille soup, vegetable soup, creamy soup, French soup, mushroom soup, potato soup, herb soup, vegetarian soup

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