Description
Culinary magic from Provence comes alive in this Ratatouille Soup, blending Mediterranean vegetables into a smooth, comforting embrace of flavors. Fresh herbs and rich tomato base create a rustic experience that connects you with the heart of French countryside cooking.
Ingredients
Scale
Main Vegetables:
- 3 cups (10 ounces) cubed potatoes, peeled
- 2 yellow onions, chopped
- 1 cup white part of leeks
- 8 ounces brown mushrooms, chopped
- 3 chopped garlic cloves
Herbs and Seasonings:
- 1 teaspoon salt
- Black pepper, to taste
- 1 sprig thyme, chopped
- 1 sprig parsley, chopped
- 1 sprig marjoram
- 1 sprig lemon balm
Liquids and Finishing Ingredients:
- 5 cups broth
- 2 tablespoons olive oil
- 1 cup Parmesan cheese (or nutritional yeast for vegan)
- 1/2 cup heavy or plant-based cream
Instructions
- Initiate the flavor foundation by warming olive oil in a soup pot over medium heat. Introduce chopped onions and leeks, allowing them to soften and develop a sweet, caramelized essence for 3-5 minutes.
- Incorporate mushrooms and minced garlic, seasoning with salt and black pepper. Sauté for approximately 5 minutes, stirring consistently until mushrooms release moisture and achieve a golden hue.
- Add cubed potatoes and pour in broth. Integrate thyme, parsley, marjoram, and lemon balm. Elevate to a gentle simmer, cover, and let ingredients meld for 15-20 minutes until potatoes reach fork-tender consistency.
- Extract herb sprigs from the pot. Fold in grated Parmesan and cream. Use an immersion blender to transform the mixture into a creamy consistency, or partially blend for a rustic texture with some vegetable chunks.
- Conduct a final flavor assessment, adjusting salt and pepper as needed. Warm the soup if necessary. Transfer to serving bowls, embellishing with additional Parmesan, a delicate olive oil drizzle, and a sprinkle of fresh herbs.
Notes
- Vegetable Variation Swap out traditional vegetables with seasonal or locally available produce to keep the soup exciting and adaptable to what’s fresh in your market.
- Herb Flexibility Feel free to experiment with different herb combinations, using dried herbs if fresh aren’t available, but reduce the quantity since dried herbs are more concentrated.
- Dairy-Free Adaptation For a vegan version, replace Parmesan with nutritional yeast and use coconut cream or plant-based milk instead of regular cream to maintain the soup’s rich, creamy texture.
- Texture Control Adjust the soup’s consistency by adding more broth for a thinner soup or letting it simmer longer to reduce and thicken, giving you complete control over the final result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 30 mg