Remy’s Ratatouille Soup

why make this recipe

Remy’s Ratatouille Soup is a delightful way to enjoy the flavors of fresh vegetables and herbs in a comforting bowl of soup. It brings a taste of French cuisine to your home, making it a great dish for family dinners or gatherings with friends. This soup is not only delicious but also nutritious, packed with a variety of vegetables. Plus, it’s easy to make and can be adapted to suit different diets, including vegan options.

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:

1. Heat the olive oil in a large soup pot. Sauté the chopped onions and leeks until softened (about 3-5 minutes).
2. 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.
3. Add the diced potatoes, broth, and white wine (if using) along with all the fresh herbs. Bring the mixture to a simmer and cover the pot. Let it cook for about 15-20 minutes, or until the potatoes are tender.
4. Remove the herbs from the soup. Stir in the grated Parmesan and heavy cream (if using), allowing it to melt into the soup.
5. Taste and adjust the seasoning. You may need to add more salt, depending on your broth.
6. Allow the soup to cool slightly before using a stick blender or a regular blender to blend until you achieve your desired consistency. Be careful when handling hot liquids.
7. Serve the soup hot, garnished with additional Parmesan, a drizzle of olive oil, and fresh herbs.

how to serve Remy’s Ratatouille Soup

Serve Remy’s Ratatouille Soup hot in bowls. You can top it with extra grated Parmesan, drizzle with olive oil, and garnish with fresh herbs. It pairs wonderfully with crusty bread or a light salad on the side.

how to store Remy’s Ratatouille Soup

To store Remy’s Ratatouille Soup, let it cool completely before transferring it to airtight containers. It can be kept in the refrigerator for up to 4 days or frozen for up to 3 months. When freezing, use freezer-safe containers to prevent freezer burn.

tips to make Remy’s Ratatouille Soup

• Experiment with different vegetables based on what you have on hand—zucchini or bell peppers can be great additions.
• If you want it spicier, add a pinch of red pepper flakes when cooking the onions and leeks.
• For a richer flavor, consider using homemade broth instead of store-bought.

variation

If you’re looking for a lighter version, you can skip the heavy cream and use more broth or a plant-based cooking cream instead.

FAQs

Can I make this soup vegan?
Yes! Simply use nutritional yeast instead of Parmesan cheese and a plant-based cooking cream.

How can I make the soup chunkier?
You can blend only half the soup for a chunkier texture. Reserve some of the unblended soup before mixing.

What can I serve with this soup?
This soup goes well with crusty bread, a fresh salad, or even a light wrap for a complete meal.

Enjoy creating and savoring Remy’s Ratatouille Soup, a comforting dish that’s sure to please everyone at your table.

Remy’s Ratatouille Soup

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A delightful and nutritious French soup made with fresh vegetables and herbs, perfect for family dinners or gatherings with friends.

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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)
• 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)
• ½ cup heavy cream (or plant-based cooking cream)

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Instructions

1. Heat the olive oil in a large soup pot. Sauté the chopped onions and leeks until softened (about 3-5 minutes).
2. Add the mushrooms, minced garlic, salt, and pepper. Cook until golden brown (about 5 minutes).
3. Add the diced potatoes, broth, and white wine (if using) along with all the fresh herbs. Bring to a simmer and cover the pot. Let cook for about 15-20 minutes, or until the potatoes are tender.
4. Remove the herbs from the soup. Stir in the grated Parmesan and heavy cream (if using), allowing it to melt into the soup.
5. Taste and adjust seasoning, adding more salt if necessary.
6. Blend the soup to achieve desired consistency, being careful with hot liquids.
7. Serve hot, garnished with additional Parmesan, olive oil, and fresh herbs.

Notes

Experiment with different vegetables like zucchini or bell peppers. Use homemade broth for richer flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: French