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Ratatouille Soup Recipe

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4 from 289 reviews

This Ratatouille Soup is a hearty and flavorful dish made with sautéed onions, leeks, mushrooms, potatoes, and a blend of fresh herbs simmered in broth and white wine. Finished with creamy Parmesan or nutritional yeast for a vegan option, this soup is smooth, comforting, and perfect for any season.

Ingredients

Vegetables and Aromatics

  • 2 tablespoon olive oil
  • 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 and Seasonings

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

Herbs

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

Finishing Touches

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

Instructions

  1. Sauté onions and leeks: Heat the olive oil in a large soup pot over medium heat. Add the chopped onions and leeks and sauté until they soften and become translucent, about 3-5 minutes.
  2. Add mushrooms and garlic: Stir in the chopped mushrooms, minced garlic, salt, and black pepper. Cook for about 5 minutes, stirring constantly until the mushrooms release their moisture and turn golden brown, taking care not to burn the ingredients.
  3. Simmer potatoes and herbs: Add the cubed potatoes, broth, dry white wine (if using), and all the fresh herbs to the pot. Bring to a simmer, cover with a lid, and cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.
  4. Remove herbs and blend: 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 into the soup. Taste and adjust seasoning with additional salt if needed. Let the soup cool slightly until safe to handle, then use a stick blender or a regular blender to puree the soup to your desired consistency. If using a regular blender, blend in batches carefully with hot liquids. Alternatively, reserve some soup before blending for a chunkier texture.
  5. Serve: Reheat the soup if necessary and serve hot, garnished with extra Parmesan, a drizzle of olive oil, and fresh herbs for a beautiful finish.

Notes

  • Use a high-quality vegetable broth with minimal additives to enhance the soup’s flavor.
  • For a vegan or dairy-free version, substitute Parmesan with nutritional yeast and heavy cream with a plant-based cream.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for up to 1 month.

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