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–+ servings
Ratatouille Soup

Velvety Ratatouille Soup Perfect for Cozy Dinners

Experience the comforting and flavorful essence of Ratatouille Soup, a delightful blend perfect for cozy dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Soups
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Use vegetable oil for a neutral flavor.
  • 1 cup Yellow Onions Substitute with shallots if desired.
  • 1 cup Leeks (white part) Use scallions if unavailable.
  • 4 cloves Garlic Fresh garlic is recommended for best flavor.
  • 8 ounces Brown Mushrooms Use cremini or shiitake mushrooms.
  • 2 cups Potatoes (peeled and cubed) Cauliflower for a lower-carb option.
  • 1 teaspoon Salt Adjust according to broth saltiness.
  • 1 teaspoon Black Pepper Freshly ground is preferred.
  • 4 cups Vegetable Broth Use high-quality broth for best results.
  • 1 cup Dry White Wine (optional) Omit for a non-alcoholic version.
For the Aromatics and Garnish
  • 1 bunch Fresh Thyme Use herbs de Provence as a substitute.
  • 1 bunch Fresh Parsley
  • 1 bunch Fresh Marjoram
  • 1 bunch Fresh Lemon Balm
  • ½ cup Parmesan Cheese (or nutritional yeast) Use plant-based cream and nutritional yeast for vegan version.
  • ½ cup Heavy Cream (or plant-based cooking cream) For a lighter version, reduce the amount used.

Equipment

  • Large Pot
  • stick blender

Method
 

Step‑by‑Step Instructions
  1. In a large pot over medium heat, drizzle in 2 tablespoons of olive oil. Allow the oil to shimmer, add coarsely chopped yellow onions and sliced leeks, sautéing until soft, about 3-5 minutes.
  2. Stir in 8 ounces of sliced brown mushrooms and minced garlic. Cook for an additional 5 minutes until mushrooms are golden and fragrant.
  3. Incorporate 2 cups of cubed potatoes, 4 cups of vegetable broth, and 1 cup of dry white wine (if using). Season with salt and black pepper. Bring to a simmer and cook for 15-20 minutes until potatoes are fork-tender.
  4. Remove any herb stems. Mix in ½ cup of grated Parmesan cheese (or nutritional yeast) and ½ cup of heavy cream. Stir continuously until melted and creamy.
  5. Allow the soup to cool slightly, then blend to desired consistency using a stick blender.
  6. Serve hot in bowls, garnishing with additional Parmesan, olive oil, and fresh herbs. Pair with crusty French bread or salad.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 700mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 20IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

This Ratatouille Soup is adaptable for dietary needs, including vegan options.

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