Short introduction
Ratatouille soup is a savory and hearty dish inspired by the classic French ratatouille. By blending fresh vegetables with rich flavors, this comforting soup provides a perfect way to enjoy your daily servings of vegetables in a cozy meal. Easy to make and delightful to serve, it’s the perfect recipe for any season!
Why you’ll love it
This ratatouille soup is packed with nutrients, making it an excellent choice for anyone looking for a healthy meal. The combination of potatoes, mushrooms, and fresh herbs gives it a unique flavor profile that is both satisfying and versatile. Plus, it’s easy to make and can be ready in under an hour, making it perfect for both busy weeknights and leisurely weekends. Here are a few reasons you’ll love this soup:
- Nutrient-Rich: Filled with vegetables, it’s a good source of fiber and vitamins.
- Comforting and Satisfying: The creamy texture and delicious flavors make it both filling and comforting.
- Customizable: Adapt the ingredients and seasonings to suit your personal taste.
- Perfect for Leftovers: Great for meal prep or enjoying several days later.
Ingredients
To whip up a delicious pot of ratatouille soup, you’ll need the following 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 dry white wine (optional)
- 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 grated Parmesan (or nutritional yeast for a vegan option)
- ½ cup heavy cream (or a plant-based cooking cream)
Substitutions & key variations
You can easily customize this soup based on what you have on hand. Here are some ideas:
- Vegetables: Swap out the mushrooms for zucchini or bell peppers, or add in some carrots or celery for extra flavors.
- Cream options: Use coconut cream or cashew cream instead of heavy cream to make it dairy-free.
- Herbs: If you can’t find fresh herbs like lemon balm, try using dried herbs, during the cooking process, or replace them with any mixed Italian herbs.
- Broth: Use vegetable broth for a vegetarian option or chicken broth for added flavor.
Step-by-step
Step 1: Sauté the base
Heat the olive oil in a large soup pot over medium heat. Add the chopped onions and leeks to the pot. Sauté them for about 3-5 minutes, until softened.
Step 2: Add mushrooms and season
Next, add the chopped mushrooms, minced garlic, salt, and pepper to the pot. Cook everything together, stirring constantly, for about 5 minutes, until the mushrooms release their moisture and turn golden brown.
Step 3: Combine ingredients
Now, add the diced potatoes, broth, white wine (if using), and all the fresh herbs to the pot. Bring the mixture to a simmer and cover it with a lid. Let it cook for about 15-20 minutes or until the potatoes become tender.
Step 4: Blend the soup
After the potatoes are tender, remove the herbs from the soup. Stir in the grated Parmesan and heavy cream. Allow them to melt into the soup for extra creaminess. Taste and adjust the seasoning to your preference.
Step 5: Achieve desired consistency
Once done, allow the soup to cool slightly. Use an immersion blender or a standard blender — in batches if using the latter — to blend the soup until you reach your desired consistency. You can choose to blend the whole soup for a smooth texture or leave some chunks for a bit more body.
Step 6: Serve
Serve the soup hot, garnished with additional Parmesan, a drizzle of olive oil, and a sprinkle of fresh herbs.
Success tips
- Temperature: Make sure not to overheat the soup to avoid burning the bottom.
- Texture: Adjust the blending time based on your preference for smoothness or chunkiness.
- Common mistakes: Avoid adding too much salt at first. Taste as you go, especially if your broth is already salted.
How to serve
Ratatouille soup is delicious on its own but can also be paired with a side of crusty bread or a fresh salad. A sprinkle of fresh herbs on top adds a lovely touch and boosts the flavors further.
Storage & reheating
Let any leftover soup cool completely before transferring it to airtight containers. Store it in the fridge for up to 3 days or freeze it for up to 3 months. Reheat on the stovetop over medium heat, stirring often, or in the microwave until warmed through.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes, this soup keeps well in the fridge for a few days and can also be frozen for longer storage.
Q: How do I make it vegan?
A: Substitute the heavy cream with a plant-based cream and use nutritional yeast instead of Parmesan.
Q: What’s the best way to blend the soup?
A: An immersion blender is great for blending directly in the pot. If using a regular blender, allow the soup to cool slightly and blend in batches, being careful with hot liquids.
Nutrition notes / equivalents
Ratatouille soup is full of fiber and vitamins from the various vegetables. Opting for nutritional yeast instead of Parmesan will provide a lower-calorie and dairy-free version, perfect for vegan diets.
Conclusion
Ratatouille soup is a delightful and hearty dish that brings comfort with every spoonful. It’s not just a meal; it’s a nutritious way to enjoy the goodness of fresh vegetables. Give this simple recipe a try, and you’ll find it quickly becomes a favorite in your kitchen!
Enjoy making and serving this delicious soup, and feel free to share it with your family and friends.
Links to related recipes
- Classic Vegetable Soup
- Creamy Tomato Basil Soup
- Hearty Minestrone Soup
- Vegan Wild Rice Soup
Ratatouille Soup
Ingredients
Soup Base
- 2 tbsp olive oil
- 2 pieces yellow onions, chopped
- 2 pieces leeks (only white part) (~1 cup)
- 3 cloves garlic, chopped
- 8 oz brown mushrooms, chopped
Main Ingredients
- 3 cups peeled and cubed potatoes (~10 oz)
- 1 tsp salt
- 1 pinch black pepper
- 5 cups broth
- ½ cup dry white wine (optional)
Herbs and Seasonings
- 1 sprig fresh thyme, chopped
- 1 sprig fresh parsley, chopped
- 1 sprig fresh marjoram
- 1 sprig fresh lemon balm
Finishing Touches
- 1 cup grated Parmesan (or nutritional yeast for a vegan option)
- ½ cup heavy cream (or a plant-based cooking cream)
Instructions
Preparation
- Heat the olive oil in a large soup pot over medium heat. Add the chopped onions and leeks to the pot. Sauté them for about 3-5 minutes, until softened.
- Next, add the chopped mushrooms, minced garlic, salt, and pepper to the pot. Cook everything together, stirring constantly, for about 5 minutes, until the mushrooms release their moisture and turn golden brown.
- Now, add the diced potatoes, broth, white wine (if using), and all the fresh herbs to the pot. Bring the mixture to a simmer and cover it with a lid. Let it cook for about 15-20 minutes or until the potatoes become tender.
Blending and Serving
- After the potatoes are tender, remove the herbs from the soup. Stir in the grated Parmesan and heavy cream. Allow them to melt into the soup for extra creaminess. Taste and adjust the seasoning to your preference.
- Once done, allow the soup to cool slightly. Use an immersion blender or a standard blender — in batches if using the latter — to blend the soup until you reach your desired consistency.
- Serve the soup hot, garnished with additional Parmesan, a drizzle of olive oil, and a sprinkle of fresh herbs.