why make this recipe
Remy’s Ratatouille Soup is a delightful and hearty dish that brings the comfort of classic French cuisine right to your table. This soup is not only delicious but also packed with healthy vegetables, making it a great option for anyone looking to eat better. It’s a perfect meal for cold days or when you want something warm and comforting. Plus, it’s easy to make and can be customized to suit your taste.
how to make Remy’s Ratatouille Soup
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) (see notes)
- 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 to keep it vegan)
- ½ cup heavy cream (or a plant-based cooking cream)
Directions:
- Heat the olive oil in a large soup pot over medium heat.
- Sauté the chopped onions and leeks until they are softened, about 3-5 minutes.
- Add the chopped mushrooms, minced garlic, salt, and pepper. Cook until the mushrooms release their moisture and become golden brown, about 5 minutes. Stir constantly to prevent burning.
- Add the cubed potatoes, broth, and white wine (if using) along with all the fresh herbs. Bring the mixture to a simmer and cover with a lid. Let it cook for about 15-20 minutes or until the potatoes are tender.
- Remove the herbs from the soup. Stir in the grated Parmesan and heavy cream (if using), letting it melt into the soup.
- Taste and adjust the seasoning. You may need to add more salt, depending on the saltiness of your broth.
- Allow the soup to cool until it’s safe to handle. Using a stick blender or a regular blender, blend the soup to your desired consistency. If using a regular blender, blend in batches and handle hot liquids with care. You can blend the entire soup or keep some portions chunky for texture.
- Serve the soup hot. Garnish with additional Parmesan, a drizzle of olive oil, and fresh herbs.
how to serve Remy’s Ratatouille Soup
Remy’s Ratatouille Soup is best served hot. You can enjoy it as a main dish or as a side. Garnishing it with extra Parmesan cheese, a drizzle of olive oil, and fresh herbs adds a nice finishing touch. Pair it with crusty bread for a complete meal!
how to store Remy’s Ratatouille Soup
Store any leftover soup in an airtight container in the refrigerator. It will keep well for about 3-4 days. If you want to store it for a longer time, you can freeze the soup in freezer-safe containers or bags for up to 2-3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat on the stove.
tips to make Remy’s Ratatouille Soup
- You can adjust the thickness of the soup by blending more or less, depending on your taste.
- Adding different vegetables like zucchini or bell peppers can give the soup a unique twist.
- For a vegan version, substitute the heavy cream and Parmesan with plant-based alternatives.
variation
You can make this soup even more versatile by adding beans for extra protein or incorporating vegetables like eggplant or squash. Adjust the herbs and spices to suit your taste.
FAQs
Can I use frozen vegetables?
Yes, you can use frozen vegetables. Just add them in during the cooking process, and adjust the cooking time as needed.
Is the white wine necessary?
No, the white wine is optional. You can omit it if you prefer not to use alcohol. Adding more broth will keep the soup flavorful.
Can I make this soup ahead of time?
Absolutely! This soup actually tastes better the next day as the flavors meld together. Just reheat before serving.
Remy's Ratatouille Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat, then add chopped onion and sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add diced eggplant, zucchini, and bell peppers to the pot, cooking until they begin to soften, approximately 8-10 minutes.
- Pour in the crushed tomatoes and vegetable broth, then stir in the Herbes de Provence, salt, and pepper.
- Bring the soup to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until all vegetables are tender.
- Remove from heat and stir in the fresh basil; for a smoother soup, you can blend a portion or all of it using an immersion blender.
- Taste and adjust seasonings as needed, then serve hot and enjoy this delicious Ratatouille Soup.