Description

Remy’s Ratatouille Soup is a comforting and creamy vegetable soup inspired by the beloved movie character Remy. This recipe blends sautéed onions, leeks, mushrooms, and tender potatoes with aromatic fresh herbs and a splash of white wine. Finished with Parmesan and cream for richness, it’s perfect for a cozy meal and can be easily adapted to a vegan version using nutritional yeast and plant-based cream.

Ingredients

Scale

Vegetables and Aromatics

2 tablespoons olive oil
2 yellow onions, chopped
2 leeks (white part only), approximately 1 cup, chopped
3 garlic cloves, chopped
8 oz (250 g) brown mushrooms, chopped
3 cups (300 g) peeled and cubed potatoes (~10 oz)

Liquids and Seasonings

1 teaspoon salt
Pinch of black pepper
5 cups (1.15 l) broth (vegetable or chicken)
½ cup (115 ml) dry white wine (optional)

Herbs

1 sprig of fresh thyme, chopped
1 sprig of fresh parsley, chopped
1 sprig of fresh marjoram
1 sprig of fresh lemon balm

Finishing Ingredients

1 cup (40 g) grated Parmesan cheese (or nutritional yeast for vegan option)
½ cup (115 ml) heavy cream (or plant-based cooking cream for vegan option)

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Instructions

Sauté Aromatics: Heat the olive oil in a large soup pot over medium heat. Add the chopped onions and leeks, sautéing until softened and translucent, about 3-5 minutes.
Cook Mushrooms and Garlic: Add the chopped mushrooms, minced garlic, salt, and black pepper to the pot. Cook for about 5 minutes, stirring constantly until the mushrooms release their moisture and become golden brown to develop deep flavor.
Add Potatoes, Broth, Wine, and Herbs: Stir in the peeled and cubed potatoes, broth, and dry white wine (if using). Add all the fresh herbs (thyme, parsley, marjoram, lemon balm). Bring the mixture to a gentle simmer, cover with a lid, and cook for 15-20 minutes until the potatoes are fork-tender.
Remove Herbs and Add Cream and Cheese: Take out the herb sprigs from the soup. Stir in the grated Parmesan cheese and heavy cream (or vegan alternatives), allowing the cheese to melt and the soup to become creamy. Taste and adjust salt seasoning as needed depending on your broth’s saltiness.
Blend the Soup: Let the soup cool briefly until warm enough to handle. Use a stick blender directly in the pot or transfer to a regular blender in batches to blend until you reach your preferred smooth or chunky consistency. Be careful when blending hot liquids.
Serve and Garnish: Serve the soup hot. You can reheat if necessary. Garnish with additional grated Parmesan, a drizzle of olive oil, and fresh herbs for a beautiful presentation and extra flavor.

Notes

For a vegan version, replace Parmesan with nutritional yeast and heavy cream with plant-based cooking cream.
Use a good quality broth for best flavor; vegetable broth works well for a vegetarian option.
If you prefer a chunkier soup, reserve some of the cooked vegetables before blending and stir them back in after pureeing.
White wine adds depth but can be omitted if desired.
When blending hot soup in a regular blender, allow steam to escape slightly and blend in small batches to avoid splattering.

Nutrition

Serving Size: 1 cup (approx. 250 ml)
Calories: 220 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 7 g
Cholesterol: 15 mg