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Ratatouille Soup

Creamy Ratatouille Soup for Cozy Nights at Home

A comforting and delightful Creamy Ratatouille Soup perfect for cozy nights, combining savory vegetables and velvety potatoes for a heartwarming meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil for a neutral flavor.
  • 1 medium Yellow Onion Can use a white onion as a substitute.
  • 2 Leeks (white part only) Additional onions can be used instead.
  • 3 cloves Garlic Fresh garlic preferred; use 1 tsp garlic powder if needed.
  • 8 ounces Brown Mushrooms Substitute with shiitake or portobello if desired.
For the Creaminess
  • 2 cups Peeled and Cubed Yukon Gold Potatoes Avoid waxy potatoes for best results.
  • 1 cup Heavy Cream Use a plant-based cooking cream for vegan option.
For the Flavor
  • to taste Salt Adjust to your preference.
  • to taste Black Pepper Adjust to your preference.
  • 4 cups Vegetable Broth Use high-quality broth; water can be a substitute.
  • ½ cup Dry White Wine Optional; omit for non-alcoholic.
  • a handful Fresh Herbs (Thyme, Parsley, Marjoram, Lemon Balm) Dried herbs can be used at half the amount.
For the Finish
  • ½ cup Grated Parmesan Substitute with nutritional yeast for vegan option.

Equipment

  • Large Pot
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once the oil shimmers, add 1 chopped yellow onion and the white part of 2 leeks. Sauté for about 3-5 minutes until soft.
  2. Stir in 3 minced garlic cloves and 8 ounces of sliced brown mushrooms. Season with salt and black pepper to taste. Cook for another 5 minutes until mushrooms release moisture.
  3. Add 2 cups of peeled and cubed Yukon Gold potatoes, 4 cups of vegetable broth, and ½ cup of dry white wine (if using). Add a handful of fresh herbs. Simmer for 15-20 minutes until potatoes are tender.
  4. Remove the fresh herbs. Stir in ½ cup of grated Parmesan cheese and 1 cup of heavy cream until melted and creamy.
  5. Let the soup cool slightly before blending to your desired consistency using an immersion blender.
  6. Reheat if necessary, ladle into bowls, and garnish with a drizzle of olive oil and extra grated Parmesan.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Quality broth enhances flavor; let soup cool before blending to prevent splattering. Adjust seasoning gradually.

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