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Ratatouille Soup

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Drawing inspiration from the iconic soup scene in the movie Ratatouille, this soup blends creamy potatoes, leeks and earthy mushrooms with lots of aromatic herbs. The result is a creamy and incredibly comforting ratatouille soup that pays homage to Remy’s culinary masterpiece.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 yellow onions, chopped
  • 2 leeks (white part only, sliced), approximately 1 cup
  • 3 garlic cloves, chopped
  • 8 oz (250g) brown mushrooms, chopped
  • 3 cups (300g) peeled and cubed potatoes (approximately 10 oz)
  • 1 teaspoon salt
  • Pinch of black pepper
  • 5 cups (1.15L) broth (vegetable or chicken)
  • 1/2 cup (115ml) dry white wine (optional – can substitute with veggie stock)
  • 2 to 3 sprigs fresh thyme (left whole)
  • 2 to 3 sprigs fresh parsley (left whole)
  • 1 sprig fresh marjoram (left whole)
  • 1 sprig fresh lemonbalm (left whole)
  • 1 cup (40g) grated parmesan (or nutritional yeast for vegan version)
  • 1/2 cup (115ml) heavy cream (or plant-based cooking cream)
  • Additional fresh chopped parsley for garnish

Instructions

  1. Heat the olive oil in a large soup pot. Saute the chopped onions and leeks until softened (approximately 3 to 5 minutes).
  2. Add the mushrooms, minced garlic, salt and pepper and cook until they release their moisture and become golden brown (5 minutes). Stir constantly to avoid burning.
  3. Add the diced potatoes, broth and white wine (if using) and all the fresh herb sprigs. Bring the mixture to a simmer and let it cook covered with a lid for about 15 to 20 minutes or until the potatoes are tender.
  4. Remove the herb sprigs from the soup using a slotted spoon. Stir in the grated Parmesan and heavy cream, allowing it to melt into the soup.
  5. Taste and adjust the seasoning. You might need to add some more salt. The amount of salt needed also depends on how salted your broth is.
  6. Allow the soup to cool for 10 to 15 minutes until it is safe to handle. Using a stick blender or a regular blender, blend the soup until you achieve your desired consistency. If using a regular blender, work in batches, fill only halfway, and remove the center cap from the lid or hold it with a towel leaving a gap for steam to escape. You can either blend the entire soup or reserve a portion for a chunkier texture.
  7. Reheat the soup gently if needed. Serve hot, garnished with additional Parmesan, a drizzle of olive oil and freshly chopped parsley.

Notes

  • Use brown mushrooms instead of white button mushrooms for stronger flavors and more texture.
  • White wine gives depth of flavor and complexity but is optional. Simply replace with the same amount of veggie stock.
  • Parmesan cheese adds umami-rich and salt notes. Can be replaced with nutritional yeast to keep it vegan.
  • Heavy cream gives the soup its luxurious texture. Opt for dairy-free alternative or light cream for lower-fat version.
  • Keep herb sprigs whole for easy removal before blending. If using dried herbs, use about one-third the amount.
  • Soup will thicken as it cools due to potato starch. Add broth or cream when reheating if needed.

Nutrition

Find it online: https://www.benefitiany.com/ratatouille-soup/