Remy’s Ratatouille Soup
A delightful twist on the classic French ratatouille, this warm soup is packed with fresh vegetables and aromatic herbs, making it a comforting dish perfect for any occasion.
Ingrédients
Main ingredients
- 2 tbsp olive oil
- 2 medium yellow onions, chopped
- 2 whole leeks (only white part, about 1 cup)
- 3 cloves garlic, chopped
- 8 oz brown mushrooms, chopped
- 3 cups peeled and cubed potatoes (about 10 oz)
- 1 tsp salt
- 1 pinch black pepper
- 5 cups broth (vegetable or chicken)
- ½ cup dry white wine (optional)
- 1 sprig fresh thyme, chopped
- 1 sprig fresh parsley, chopped
- 1 sprig fresh marjoram
- 1 sprig fresh lemon balm
- 1 cup grated parmesan (or nutritional yeast for a vegan option)
- ½ cup heavy cream (or a plant-based cooking cream)
Instructions
Preparation
- Before you start cooking, ensure your workspace is clean and organized. Gather all your ingredients and tools. You’ll need a large soup pot, a cutting board, and a sharp knife. Wash all the vegetables and chop them as directed.
Cooking
- In your large soup pot, heat the olive oil over medium heat. Wait until the oil is shimmering before adding the onions and leeks.
- Add the chopped onions and leeks to the pot. Cook them for about 3-5 minutes, or until they become softened and fragrant.
- Next, toss in the chopped mushrooms and minced garlic. Sprinkle with salt and pepper. Cook for about 5 minutes or until the mushrooms release their moisture and turn golden brown.
- Now, add the peeled and cubed potatoes to the pot. Pour in the broth and, if using, the dry white wine. Stir everything together well.
- Bring the mixture to a simmer by increasing the heat slightly. Once it’s simmering, reduce the heat to low and cover with a lid. Allow it to cook for 15-20 minutes, or until the potatoes are tender.
- After the potatoes are tender, remove the fresh herbs from the soup. Stir in the grated Parmesan and heavy cream (if using).
- Allow the soup to cool until it’s safe to handle. Using a stick blender or a regular blender, blend the soup to your desired consistency.
- Taste the soup and adjust seasoning as needed before serving.
- Serve the soup hot in bowls, garnished with fresh herbs, a drizzle of olive oil, and additional Parmesan on top.
Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator, or freeze for up to 2-3 months.