Description
This Ratatouille Soup was inspired by the movie “Ratatouille” and gets its distinct flavors from a velvety blend of creamy potatoes, leeks, earthy mushrooms and lots of aromatic herbs.
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 vegetable broth (as a substitute for white wine)
- 1 sprig of fresh thyme, chopped
- 1 sprig of fresh parsley, chopped
- 1 sprig of fresh marjoram
- 1 sprig of fresh lemonbalm
- 1 cup grated parmesan
- ½ cup heavy cream
Instructions
- Step: Heat the olive oil in a large soup pot. Sauté the chopped onions and leeks until softened (~3-5 minutes).
- Step: 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.
- Step: Add the diced potatoes, broth, vegetable broth (substitute for wine) and all the fresh herbs. Bring the mixture to a simmer and let it cook covered with a lid for about 15-20 minutes or until the potatoes are tender.
- Step: Remove the herbs from the soup. Stir in the grated Parmesan and heavy cream, allowing it to melt into the soup.
- Step: Taste and adjust the seasoning. You might need to add some more salt.
- Step: Allow the soup to cool until it’s cold enough to handle. Using a stick blender or a regular blender, blend the soup until you achieve your desired consistency.
- Step: Serve the soup hot, garnished with additional Parmesan, a drizzle of olive oil and fresh herbs.
Notes
For a vegan or dairy-free version, replace parmesan with nutritional yeast and heavy cream with plant-based cooking cream. Use a high-quality vegetable broth without many additives for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 373 kcal
- Sugar: 9 g
- Sodium: 2218 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 55 mg