Why Make This Recipe

Ratatouille soup is a comforting and hearty dish packed with flavors from fresh vegetables and herbs. It’s perfect for chilly days and can be made easily at home. This soup not only warms you up but also gives you a chance to enjoy your vegetables in a delicious way. Plus, it’s versatile; you can adjust the ingredients based on what’s in season or your preferences.

How to Make Remy’s Ratatouille Soup

Ingredients:

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) (see notes)
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 to keep it vegan)
½ cup heavy cream (or a plant-based cooking cream)

Directions:

Heat the olive oil in a large soup pot. Sauté the chopped onions and leeks until softened (~3-5 minutes).
Add the mushrooms, minced garlic, salt, and pepper. Cook until they release their moisture and become golden brown (about 5 minutes). Stir constantly to avoid burning.
Add the diced potatoes, broth, and white wine (if using), along with all the fresh herbs. Bring to a simmer and cover with a lid. Let it cook for about 15-20 minutes or until the potatoes are tender.
Remove the herbs from the soup. Stir in the grated Parmesan and heavy cream (if using) until melted into the soup.
Taste and adjust the seasoning. You may need more salt based on how salted your broth is.
Allow the soup to cool until it’s safe to handle. Use a stick blender or a regular blender to blend the soup until you reach your desired consistency. If using a regular blender, be cautious with hot liquids and work in batches.
Serve the soup hot (reheat if necessary), garnished with additional Parmesan, a drizzle of olive oil, and fresh herbs.

How to Serve Remy’s Ratatouille Soup

This soup is best served hot. You can enjoy it on its own or pair it with crusty bread for a complete meal. For extra flavor, sprinkle more herbs or a little more Parmesan before serving.

How to Store Remy’s Ratatouille Soup

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup in freezer-safe containers for up to 3 months. Reheat on the stove or in the microwave before serving.

Tips to Make Remy’s Ratatouille Soup

Feel free to mix and match vegetables based on what you have on hand.
For a spicier kick, add a pinch of red pepper flakes while cooking.
If you want a creamier soup, simply add more heavy cream or a splash of milk.

Variation

You can easily make this soup vegan by using nutritional yeast instead of Parmesan and plant-based cooking cream instead of heavy cream. You can also add other vegetables like zucchini or bell peppers for extra flavor.

FAQs

Can I use frozen vegetables?
Yes, frozen vegetables can be used if fresh ones aren’t available. Just make sure to adjust the cooking time as needed.
Is it necessary to use wine?
No, using wine is optional. If you prefer not to use it, simply increase the amount of broth in the recipe.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! Make it ahead of time and let the flavors deepen overnight in the fridge.

Remy’s Ratatouille Soup