Ratatouille Soup

This Ratatouille Soup is a rich and comforting dish that combines fresh vegetables, earthy mushrooms, and a blend of fragrant herbs into a smooth, velvety soup. Perfect for cozy nights, this soup offers a delightful balance of flavors with a creamy texture and a touch of parmesan or nutritional yeast for a cheesy finish. Whether you’re looking for a hearty vegetarian meal or a vegan option, this soup is sure to warm you up.

Why You’ll Love This Recipe

Ratatouille Soup is the perfect combination of hearty vegetables and fresh herbs, inspired by the classic French ratatouille. The earthy mushrooms and creamy potatoes form a rich base, while the aromatic blend of thyme, parsley, marjoram, and lemon balm adds depth and brightness. The addition of parmesan (or nutritional yeast for a vegan option) and cream makes this soup incredibly smooth and satisfying. Plus, it’s quick to make, with only 35 minutes from start to finish, making it an ideal dish for any night of the week.

Ingredients

• 2 tablespoons olive oil

• 2 yellow onions, chopped

• 2 leeks (only white part), chopped (~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

• 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 (40 g) grated parmesan (or nutritional yeast for a vegan option)

• ½ cup (115 ml) heavy cream (or a plant-based cooking cream)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add the chopped onions and leeks, and cook for 3-5 minutes until softened.

2. Cook the Mushrooms and Garlic: Add the chopped mushrooms, minced garlic, salt, and pepper. Stir frequently until the mushrooms release their moisture and turn golden brown, about 5 minutes.

3. Add Potatoes and Broth: Stir in the diced potatoes, broth, and fresh herbs (thyme, parsley, marjoram, and lemon balm). Bring the soup to a simmer, then cover and cook for 15-20 minutes until the potatoes are tender.

4. Remove the Herbs: After the potatoes are cooked, remove the herbs from the soup. Stir in the grated parmesan (or nutritional yeast) and heavy cream (or plant-based cooking cream), letting them melt into the soup for a smooth, creamy texture.

5. Blend the Soup: Taste the soup and adjust the seasoning, adding more salt if necessary. Allow the soup to cool slightly. Using an immersion blender or regular blender, blend the soup until smooth, or to your desired consistency. If using a regular blender, blend in batches and be cautious with hot liquids. You can reserve some of the soup for a chunkier texture if preferred.

6. Serve: Serve the soup hot, garnished with extra parmesan, a drizzle of olive oil, and fresh herbs.

Servings and Timing

• Servings: 4 servings

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Variations

• Vegan Option: Use nutritional yeast instead of parmesan and plant-based cooking cream for a dairy-free version.

• Add More Veggies: Add diced zucchini, eggplant, or bell peppers for an extra boost of vegetables.

• Spicy Version: Add a pinch of red pepper flakes or a diced jalapeño for a spicy kick.

• Make It Hearty: Add beans like cannellini or chickpeas for extra protein and heartiness.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a little extra broth or water to reach your desired consistency.

FAQs

1. Can I use a different type of cream?

Yes, you can substitute heavy cream with coconut cream, cashew cream, or any plant-based cream for a dairy-free option.

2. Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. To reheat, thaw and heat on the stovetop.

3. Can I skip the cheese for a lighter version?

Yes, you can skip the cheese for a lighter version, or use a dairy-free cheese alternative if you prefer.

4. Can I use fresh herbs instead of dried?

Yes, fresh herbs work perfectly in this soup. Just use about three times the amount of fresh herbs as the dried version (e.g., 1 sprig of fresh thyme for 1 teaspoon of dried thyme).

5. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Sauté the vegetables and garlic in a skillet before adding them to the slow cooker, along with the rest of the ingredients. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and cheese at the end.

6. Can I add more potatoes to make the soup thicker?

Yes, you can add more potatoes to make the soup thicker. Just adjust the liquid accordingly, and blend more of the soup for a creamier texture.

7. How do I make the soup spicier?

If you like spicy food, you can add a pinch of red pepper flakes, cayenne pepper, or even a chopped chili pepper to the soup for added heat.

8. Can I use frozen vegetables?

Yes, you can use frozen vegetables, such as frozen leeks, mushrooms, or potatoes, if fresh ones are unavailable.

9. Can I serve this soup with bread?

Yes! This soup pairs wonderfully with crusty bread, baguette slices, or even a grilled cheese sandwich for a complete meal.

10. Can I make this soup without blending it?

Yes, if you prefer a chunkier soup, you can skip the blending step. Just leave the soup as is for a heartier texture.

Conclusion

This Ratatouille Soup is a perfect comfort food, bringing together the flavors of fresh vegetables and aromatic herbs in a creamy, satisfying bowl. Whether you’re looking for a light yet hearty meal or a cozy dish for a chilly day, this soup is easy to prepare and bursting with flavor. With a vegan option and plenty of customization possibilities, it’s sure to become a favorite in your meal rotation!

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