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Remy’s Ratatouille Soup Recipe

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4.3 from 10 reviews

This Ratatouille Soup inspired by the movie “Ratatouille” features a velvety blend of creamy potatoes, leeks, earthy mushrooms, and a bouquet of aromatic fresh herbs. Enriched with Parmesan and cream, it offers a comforting French-inspired dish perfect for cozy meals.

Ingredients

Vegetables & Aromatics

  • 2 yellow onions, chopped
  • 2 leeks (only white part), 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 & Fats

  • 2 tablespoons olive oil
  • 5 cups (1.15 l) broth (vegetable or chicken)
  • ½ cup (115 ml) dry white wine (optional)
  • ½ cup (115 ml) heavy cream or plant-based cooking cream

Herbs & Seasonings

  • 1 teaspoon salt
  • Pinch of black pepper
  • 1 sprig fresh thyme, chopped
  • 1 sprig fresh parsley, chopped
  • 1 sprig fresh marjoram
  • 1 sprig fresh lemon balm

Add-ins

  • 1 cup (40 g) grated Parmesan cheese or nutritional yeast for vegan option

Instructions

  1. Sauté Aromatics: Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onions and leeks, sautéing them until softened and translucent, about 3-5 minutes.
  2. Cook Mushrooms and Garlic: Add the chopped mushrooms, minced garlic, salt, and black pepper to the pot. Cook, stirring constantly, until the mushrooms release their moisture and turn golden brown, approximately 5 minutes, ensuring nothing burns.
  3. Add Potatoes, Broth, Wine, and Herbs: Stir in the peeled and cubed potatoes, 5 cups of broth, and dry white wine if using. Toss in all the fresh herbs—thyme, parsley, marjoram, and lemon balm. Bring the mixture to a simmer and cover with a lid. Let it cook for 15-20 minutes until the potatoes are tender.
  4. Remove Herbs and Enrich the Soup: Take out and discard the herb sprigs. Stir in the grated Parmesan cheese (or nutritional yeast) and heavy cream or plant-based cream, allowing them to melt and incorporate fully. Taste the soup and adjust seasoning with additional salt as needed, depending on the saltiness of your broth.
  5. Blend the Soup: Let the soup cool slightly until safe to handle. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, blend in batches carefully to avoid hot splashes. You may reserve some soup before blending for a chunkier texture if desired.
  6. Serve: Reheat the soup gently if necessary. Serve hot, garnished with extra grated Parmesan, a drizzle of olive oil, and fresh herbs for presentation and extra flavor.

Notes

  • Dry white wine is optional but adds a subtle depth of flavor; skip or substitute with extra broth if preferred.
  • Use nutritional yeast instead of Parmesan for a vegan version.
  • Plant-based heavy cream alternatives can be used to keep the soup dairy-free and vegan.
  • Adjust salt carefully depending on how salted your broth is to avoid over-seasoning.
  • When blending hot soup in a regular blender, allow steam to escape and blend in small batches for safety.

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