Description
A comforting and flavorful Ratatouille Soup that combines sautéed vegetables, fresh herbs, and creamy Parmesan for a hearty and delicious meal. Perfect as a starter or a light main dish, this soup blends classic ratatouille ingredients into a smooth, warming bowl.
Ingredients
Vegetables and Herbs
- 2 yellow onions, chopped
- 2 leeks (only white part), about 1 cup
- 3 garlic cloves, chopped
- 8 oz (250 g) brown mushrooms, chopped
- 3 cups (300 g) peeled and cubed potatoes (~10 oz)
- 1 sprig of fresh thyme, chopped
- 1 sprig of fresh parsley, chopped
- 1 sprig of fresh marjoram
- 1 sprig of fresh lemon balm
Liquids and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon salt
- Pinch of black pepper
- 5 cups (1.15 l) broth (vegetable or chicken)
- ½ cup (115 ml) dry white wine (optional)
Dairy or Dairy Alternatives
- 1 cup (40 g) grated Parmesan or nutritional yeast for a vegan option
- ½ cup (115 ml) heavy cream or a plant-based cooking cream
Instructions
- Sauté Aromatics: Heat the olive oil in a large soup pot over medium heat. Add the chopped onions and leeks and sauté until softened, about 3-5 minutes.
- Cook Mushrooms and Garlic: Add the chopped mushrooms, minced garlic, salt, and black pepper to the pot. Cook while stirring constantly for about 5 minutes, until the mushrooms release their moisture and turn golden brown.
- Add Potatoes, Broth, Wine, and Herbs: Stir in the peeled and cubed potatoes, broth, dry white wine if using, and all the fresh herbs (thyme, parsley, marjoram, lemon balm). Bring the mixture to a simmer, then cover with a lid and cook for 15-20 minutes until the potatoes are tender.
- Remove Herbs and Add Cream and Cheese: Remove the herb sprigs from the soup. Stir in the grated Parmesan and heavy cream or plant-based cream, letting them melt and blend into the soup. Taste and adjust seasoning, adding more salt if needed based on broth saltiness.
- Blend the Soup: Allow the soup to cool slightly until safe to handle. Using a stick blender or a regular blender, blend the soup to your desired consistency. If using a regular blender, blend in batches and be careful with hot liquids. For a chunkier texture, reserve some soup before blending.
- Serve: Serve the soup hot, reheating if necessary. Garnish with additional Parmesan, a drizzle of olive oil, and fresh herbs.
Notes
- The dry white wine is optional but adds depth of flavor; substitute with extra broth if preferred.
- For a vegan version, use nutritional yeast instead of Parmesan and plant-based cream instead of heavy cream.
- When blending hot soup in a regular blender, vent the lid slightly to allow steam to escape and prevent accidents.
- Adjust salt according to the saltiness of your broth to avoid over-seasoning.
- Fresh herbs can be adjusted or substituted based on availability.
