Ratatouille Soup – A Comforting, Herb-Infused French-Inspired Soup

This Ratatouille Soup is inspired by the iconic dish from the movie Ratatouille, blending creamy potatoes, earthy mushrooms, and fragrant leeks with aromatic herbs for a rich, velvety finish. The soup is reminiscent of a traditional Vichyssoise (potato and leek soup) and soupe aux champignons (mushroom soup), making it the perfect comforting dish for any occasion. The addition of white wine and heavy cream enriches the soup, giving it a silky texture that’s both indulgent and satisfying. This dish is perfect for cozy dinners, especially on chilly evenings. You can easily make this soup vegan by replacing the cream with plant-based options and using nutritional yeast in place of Parmesan. It's best enjoyed with a warm, crusty baguette.

Ingredients

• 2 tablespoons olive oil
  
  

• 2 yellow onions, chopped
  
  

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

• 3 garlic cloves, chopped
  
  

• 8 oz brown mushrooms, chopped
  
  

• 3 cups peeled and cubed potatoes (~10 oz)
  
  

• 1 teaspoon salt
  
  

• Pinch of black pepper
  
  

• 5 cups vegetable broth
  
  

• ½ cup dry white wine (optional)
  
  

• 1 sprig fresh thyme, chopped
  
  

• 1 sprig fresh parsley, chopped
  
  

• 1 sprig fresh marjoram
  
  

• 1 sprig fresh lemon balm
  
  

• 1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
  
  

• ½ cup heavy cream (or plant-based cooking cream for a vegan option)
  
  

Directions

1. Heat olive oil in a large soup pot over medium-high heat. Add the onions and leeks and sauté until softened, about 3-5 minutes.
   
   

2. Add the mushrooms, garlic, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
   
   

3. Add the cubed potatoes, vegetable broth, white wine (if using), and fresh herbs to the pot. Bring to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are tender.
   
   

4. Remove the fresh herbs from the soup. Stir in the grated Parmesan cheese and heavy cream, allowing it to melt into the soup.
   
   

5. Let the soup cool slightly, then blend with an immersion blender or transfer in batches to a regular blender. Blend to your desired consistency, either smooth or with some chunks for texture.
   
   

6. Taste and adjust seasoning if needed. Serve the soup hot, garnished with additional Parmesan, a drizzle of olive oil, and fresh herbs.
   
   

Nutritional Value (per serving, based on 4 servings)

• Calories: 373 kcal
  
  

• Carbohydrates: 23g
  
  

• Protein: 11g
  
  

• Fat: 25g
  
  

• Saturated Fat: 12g
  
  

• Polyunsaturated Fat: 2g
  
  

• Monounsaturated Fat: 9g
  
  

• Cholesterol: 55mg
  
  

• Sodium: 2218mg
  
  

• Potassium: 519mg
  
  

• Fiber: 2g
  
  

• Sugar: 9g
  
  

• Vitamin A: 2022 IU
  
  

• Vitamin C: 10mg
  
  

• Calcium: 297mg
  
  

• Iron: 2mg