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–+ servings
Ratatouille Soup

Creamy Ratatouille Soup: Comfort in Every Spoonful

This Creamy Ratatouille Soup offers comforting warmth and rich flavors in every spoonful, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: French
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Vegetable oil can be used for a neutral option.
  • 1 cup Yellow Onions, chopped Shallots are a great substitute.
  • 2 cups Leeks (white part only), chopped Additional onions can be used if leeks are unavailable.
  • 3 cloves Garlic, minced Fresh garlic preferred, powdered garlic can be used.
For the Body
  • 8 ounces Brown Mushrooms, chopped Can substitute with cremini or shiitake mushrooms.
  • 2 cups Peeled and Cubed Potatoes Cauliflower works as a low-carb alternative.
  • to taste Salt Adjust based on broth saltiness.
  • to taste Black Pepper Adjust to taste.
  • 4 cups Vegetable Broth Homemade or store-bought low-sodium recommended.
For the Flavor Boost
  • 1/2 cup Dry White Wine Optional; substitute with extra broth or lemon juice.
  • handful Fresh Herbs (Thyme, Parsley, Marjoram, Lemon Balm) Dried herbs can be used at a ratio of 1 tsp per fresh herb.
For the Creaminess
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast is a vegan alternative.
  • 1 cup Heavy Cream Plant-based cooking cream works for dairy-free.

Equipment

  • large pot
  • Immersion blender

Method
 

Step‑by‑Step Instructions for Ratatouille Soup
  1. In a large pot, heat olive oil over medium heat for about 2 minutes until shimmering. Add chopped onion and white parts of leeks, stirring frequently. Sauté for 3-5 minutes until soft and translucent, creating a flavorful base.
  2. Add brown mushrooms and minced garlic to the pot, along with salt and black pepper. Cook for 5 minutes, stirring occasionally, until mushrooms are golden brown.
  3. Stir in peeled and cubed potatoes, vegetable broth, and dry white wine if using. Toss in fresh herbs. Bring to a gentle simmer, cover, and cook for 15-20 minutes until potatoes are tender.
  4. Remove herb stems. Stir in grated Parmesan cheese and heavy cream. Mix until cheese melts completely and soup is creamy. Adjust seasoning as needed.
  5. Allow the soup to cool slightly before blending. Use an immersion blender to puree to desired consistency.
  6. Ladle soup into bowls, garnish with extra Parmesan, olive oil, and fresh herbs. Serve immediately.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Store leftover soup in an airtight container for up to 2 days in the fridge or freeze for up to 1 month. Reheat gently over low to medium heat.

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