Ratatouille Soup 

Drawing inspiration from the iconic soup scene in the movie Ratatouille, this soup blends creamy potatoes, leeks, and earthy mushrooms with a variety of aromatic herbs. The result is a creamy and incredibly comforting ratatouille soup that pays homage to Remy's culinary masterpiece. This dish will take you straight to the heart of Gusteau's kitchen! 

Full Recipe:

Ingredients

• 2 tablespoons olive oil

• 2 yellow onions, chopped

• 2 leeks (only white part), chopped (about 1 cup)

• 3 garlic cloves, chopped

• 8 oz (250 g) brown mushrooms, chopped

• 3 cups (300 g) peeled and cubed potatoes (about 10 oz)

• 1 teaspoon salt

• Pinch of black pepper

• 5 cups (1.15 l) vegetable broth

• ½ cup (115 ml) 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 (40 g) grated Parmesan (or nutritional yeast for a vegan option)

• ½ cup (115 ml) heavy cream (or a plant based cooking cream for a dairy-free version)

Directions

1. Sauté Aromatics: Heat olive oil in a large soup pot over medium-high heat. Add chopped onions and leeks, sautéing until softened, about 3–5 minutes.

2. Cook Mushrooms and Garlic: Add chopped mushrooms, minced garlic, salt, and black pepper to the pot. Cook until the mushrooms release their moisture and become golden brown, about 5 minutes. Stir constantly to avoid burning.

3. Add Vegetables and Broth: Add cubed potatoes, vegetable broth, white wine (if using), and all the fresh herbs to the pot. Bring the mixture to a simmer and cook covered for about 15–20 minutes, or until the potatoes are tender.

4. Remove Herbs: Remove the sprigs of thyme, parsley, marjoram, and lemon balm from the soup. This step is optional; leaving them in will intensify the herbal flavors.

5. Incorporate Cheese and Cream: Stir in the grated Parmesan and heavy cream (or plant based alternatives), allowing them to melt into the soup.

6. Blend the Soup: Allow the soup to cool slightly. Using an immersion blender or a regular blender, puree the soup to your desired consistency. For a chunkier texture, reserve a portion of the soup before blending.

7. Serve: Reheat the soup if necessary. Serve hot, garnished with additional Parmesan, a drizzle of olive oil, and fresh herbs.

Nutritional Information (per serving)

• Calories: 373 kcal

• Carbohydrates: 23 g

• Protein: 11 g

• Fat: 25 g

• Saturated Fat: 12 g

• Polyunsaturated Fat: 2 g

• Monounsaturated Fat: 9 g

• Cholesterol: 55 mg

• Sodium: 2218 mg

• Potassium: 519 mg

• Fiber: 2 g

• Sugar: 9 g

• Vitamin A: 2022 IU

• Vitamin C: 10 mg

• Calcium: 297 mg

• Iron: 2 mg