Remy's Ratatouille Soup (from the movie)
This Ratatouille Soup was inspired by the movie "Ratatouille" and gets it's distinct flavors from a velvety blend of creamy potatoes, leeks, earthy mushrooms and lots of aromatic herbs.
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Servings: people
Equipment
- 1 large soup pot or Dutch oven
- 1 wooden spoon
- 1 blender (immersion blender or regular)
Ingredients
- 2 tablespoon olive oil
- 2 yellow onions *chopped
- 2 leeks (only white part) (~1 cup)
- 3 garlic cloves *chopped
- 8 oz (250 g) brown mushrooms *chopped
- 3 cups (300 g) peeled and cubed potatoes (~10 oz)
- 1 teaspoon salt
- pinch of black pepper
- 5 cups (1.15 l) broth
- ½ cup (115 ml) dry white wine (optional) *see notes
- 1 sprig of fresh thyme *chopped
- 1 sprig of fresh parsley *chopped
- 1 sprig of fresh marjaram
- 1 sprig of fresh lemonbalm
- 1 cup (40 g) grated parmesan *or nutritional yeast to keep it vegan
- ½ cup (115 ml) heavy cream *or a plant-based cooking cream
You can find detailed step-by step-photos above the recipe card.
Instructions
- Heat the olive oil in a large soup pot. Sauté the chopped onions and leeks until softened (~3-5 minutes).2 tablespoon olive oil , 2 yellow onions, 2 leeks (only white part)
- 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 garlic cloves, 8 oz brown mushrooms, 1 teaspoon salt, pinch of black pepper
- Add the diced potatoes, broth and white wine (if using) 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.3 cups peeled and cubed potatoes , 5 cups broth, ½ cup dry white wine (optional), 1 sprig of fresh thyme, 1 sprig of fresh parsley, 1 sprig of fresh marjaram, 1 sprig of fresh lemonbalm
- Remove the herbs from the soup. Stir in the grated Parmesan and heavy cream (if using), allowing it to melt into the soup.
- 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.
- 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. If using a regular blender, work in batches and be cautious with hot liquids. You can either blend the entire soup or reserve a portion of the soup for a chunkier texture.
- Serve the soup hot (you might need to reheat it), garnished with additional Parmesan, a drizzle of olive oil and fresh herbs.
Video
Notes
- High quality broth: Using a high-quality veggie stock without many additives is crucial for the flavor of this soup
- Vegan/ Dairy-Free: You can easily make this recipe vegan or dairy-free by using a plant based cooking cream and nutritional yeast instead of parmesan cheese.
- Storage: Store any leftover soup in an airtight container in the fridge for up to 2 days. Or freeze for up to 1 month.
Nutrition
Serving: 1. | Calories: 373kcal | Carbohydrates: 23g | Protein: 11g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 55mg | Sodium: 2218mg | Potassium: 519mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2022IU | Vitamin C: 10mg | Calcium: 297mg | Iron: 2mg
All nutritional information is based on third-party calculations and should be considered estimates.
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