Remy’s Ratatouille Soup is a delightful dish that brings the flavors of the French countryside right to your kitchen. This hearty soup is a wonderful combination of fresh vegetables, savory herbs, and creamy texture, making it an excellent choice for a comforting meal any day of the week. Not only is it packed with nutrients, but it also has a rich, delicious flavor that warms the soul. Perfect for cozy nights in or impressing guests, this soup truly captures the essence of rustic French cooking.
Gather Your Remy’s Ratatouille Soup Ingredients
To make this flavorful 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 (vegetable or chicken)
- 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 cheese (or nutritional yeast for a vegan option)
- ½ cup heavy cream (or plant-based cooking cream)
Step-by-Step Recipe for Remy’s Ratatouille Soup
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Heat the Olive Oil: In a large soup pot, warm the olive oil over medium heat.
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Sauté the Vegetables: Add the chopped onions and leeks to the pot. Sauté for about 3-5 minutes until softened.
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Add Mushrooms and Garlic: Stir in the chopped mushrooms, minced garlic, salt, and black pepper. Cook for about 5 minutes until the mushrooms release their moisture and turn golden brown. Stir constantly to prevent burning.
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Mix in Potatoes and Broth: Add the diced potatoes, broth, and white wine (if you’re using it) to the pot. Toss in all the fresh herbs you’ve prepared and stir well.
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Simmer: Bring the mixture to a gentle simmer. Cover the pot with a lid and let it cook for 15-20 minutes, or until the potatoes are tender.
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Remove Herbs: After the potatoes are cooked, take out the sprigs of thyme, parsley, marjoram, and lemon balm from the soup.
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Add Cheese and Cream: Stir in the grated Parmesan and heavy cream (if using). Mix well until the cheese melts into the soup.
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Taste and Adjust: Give the soup a taste and adjust the seasoning, adding more salt if needed. This will depend on how salted your broth is.
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Blend the Soup: Let the soup cool until it’s safe to handle. Using a stick blender or a regular blender, blend it until you reach your desired consistency. If using a regular blender, do this in small batches and be cautious of the hot liquid. You can choose to blend all of it or leave some chunks for a heartier texture.
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Serve Hot: Serve the soup warm, perhaps with a little extra grated Parmesan on top, a drizzle of olive oil, and a sprinkle of fresh herbs.
The Best Way to Serve It
When it comes to serving Remy’s Ratatouille Soup, presentation is key! Ladle the soup into bowls and enhance it with additional grated Parmesan, a drizzle of olive oil, and a few fresh herb leaves to really elevate the look. Pair the soup with a crusty baguette or a fresh salad for a complete meal. Fresh bread is excellent for dipping and soaking up every bit of this flavorful broth.
Helpful Tricks for Remy’s Ratatouille Soup
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Feel Free to Customize: If you want to add more veggies, try carrots or zucchini for a twist. They blend nicely into the soup and enhance the flavor.
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Make it Ahead of Time: This soup tastes even better the next day, so consider making it in advance. Just store it in the fridge and reheat when you’re ready to serve.
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Vegan-Friendly Version: If you’re looking for a plant-based option, swap out the Parmesan cheese for nutritional yeast, and use a plant-based cream instead. It will still be creamy and full of flavor!
Remy’s Ratatouille Soup FAQs
Can I freeze Remy’s Ratatouille Soup?
Yes! This soup freezes well. Allow it to cool completely, then transfer it to airtight containers. It can be stored in the freezer for up to 3 months.
What kind of broth should I use?
You can use any broth you prefer—vegetable or chicken broth both work well. Be mindful of the salt content in your broth, as it will influence the final flavor of the soup.
How do I store leftovers?
Keep any leftover soup in the refrigerator in an airtight container. It should last for about 3-4 days.
Give Remy’s Ratatouille Soup a try—you and your family are sure to love this comforting bowl of goodness! Happy cooking!
Remy’s Ratatouille Soup
Ingredients
Method
- In a large soup pot, warm the olive oil over medium heat.
- Add the chopped onions and leeks to the pot. Sauté for about 3-5 minutes until softened.
- Stir in the chopped mushrooms, minced garlic, salt, and black pepper. Cook for about 5 minutes until the mushrooms release their moisture and turn golden brown. Stir constantly to prevent burning.
- Add the diced potatoes, broth, and white wine (if using) to the pot. Toss in all the fresh herbs you’ve prepared and stir well.
- Bring the mixture to a gentle simmer. Cover the pot with a lid and let it cook for 15-20 minutes, or until the potatoes are tender.
- After the potatoes are cooked, take out the sprigs of thyme, parsley, marjoram, and lemon balm from the soup.
- Stir in the grated Parmesan and heavy cream (if using). Mix well until the cheese melts into the soup.
- Give the soup a taste and adjust the seasoning, adding more salt if needed.
- Let the soup cool until it’s safe to handle. Using a stick blender or a regular blender, blend it until you reach your desired consistency.
- Serve the soup warm, perhaps with a little extra grated Parmesan on top, a drizzle of olive oil, and a sprinkle of fresh herbs.