Ratatouille Delight Soup

Description

Introducing the Ratatouille Delight Soup, a sumptuous and hearty dish that embodies the traditional flavors of ratatouille blended with a variety of vegetables and herbs. This soup is perfect for any time of year, offering both comfort and a taste sensation that is sure to please any palate. With options for both traditional and vegan diets, this flexible recipe caters to a myriad of dietary preferences, making it a versatile addition to your culinary repertoire.

Ingredients

• 2 tablespoons olive oil
• 2 chopped yellow onions
• 2 leeks, white part only, approximately 1 cup
• 3 chopped garlic cloves
• 8 oz chopped brown mushrooms
• 3 cups peeled and cubed potatoes, roughly 10 oz
• 1 teaspoon salt
• A pinch of black pepper
• 5 cups broth
• 1 chopped sprig of fresh thyme
• 1 chopped sprig of fresh parsley
• 1 sprig of fresh marjoram
• 1 sprig of fresh lemon balm
• 1 cup grated parmesan or nutritional yeast
• ½ cup heavy cream or a plant-based cooking cream

Step-by-step Directions

Step 1

Start by heating the olive oil in a large soup pot. Sauté the onions and leeks until they have softened, which typically takes about 3-5 minutes.

Step 2

Add the mushrooms, garlic, salt, and pepper to the pot. Continue to cook them until they have released their moisture and turned golden brown, stirring constantly to avoid burning. This should take about 5 minutes.

Step 3

Next, incorporate the diced potatoes, broth, and all the fresh herbs into the pot. Bring the mixture to a simmer, cover with a lid, and allow it to cook for 15-20 minutes, or until the potatoes are tender.

Step 4

Once the potatoes are cooked, remove the whole sprigs of herbs. Stir in the grated Parmesan (or nutritional yeast) and heavy cream (or plant-based cream), allowing the cheese and cream to completely integrate into the soup.

Step 5

Adjust the seasoning as needed, especially the salt, which will vary depending on the saltiness of your chosen broth.

Step 6

Allow the soup to cool slightly until it is safe to handle. Then, using a stick blender or moving the soup in batches to a blender, purée the soup to your desired consistency. For a chunkier texture, reserve some of the soup and blend the rest.

Step 7

Reheat the soup if necessary and serve hot. Garnish each serving with additional Parmesan, a drizzle of olive oil, and a sprinkling of fresh herbs.

Servings & Preparation Time

The Ratatouille Delight Soup typically serves 6-8 people. Total preparation and cooking time is approximately 45 minutes to 1 hour.

Tips for Storage & Reheating

• Allow the soup to cool completely before storing it in airtight containers in the refrigerator for up to 5 days.
• For longer storage, freeze the soup in suitable batches. It can be frozen for up to 2 months.
• Reheat the soup gently on the stove over medium heat until hot, or microwave it in short bursts, stirring frequently to ensure even heating.

Conclusion

The Ratatouille Delight Soup is more than just a meal; it’s a versatile, nourishing, and comforting dish tailored to satisfy diverse dietary needs. Whether served piping hot on a chilly evening or enjoyed as a warm reminder of summer’s bounty, this soup promises a delicious and fulfilling experience with every spoonful.

Ratatouille Delight Soup

---

• Author: Dulcia
• Total Time: 45 minutes to 1 hour
• Yield: 6-8 servings 1x

Print Recipe

Pin Recipe

Description

Introducing the Ratatouille Delight Soup, a sumptuous and hearty dish that embodies the traditional flavors of ratatouille blended with a variety of vegetables and herbs. This soup is perfect for any time of year, offering both comfort and a taste sensation that is sure to please any palate. With options for both traditional and vegan diets, this flexible recipe caters to a myriad of dietary preferences, making it a versatile addition to your culinary repertoire.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 2 chopped yellow onions
• 2 leeks, white part only, approximately 1 cup
• 3 chopped garlic cloves
• 8 oz chopped brown mushrooms
• 3 cups peeled and cubed potatoes, roughly 10 oz
• 1 teaspoon salt
• A pinch of black pepper
• 5 cups broth
• 1 chopped sprig of fresh thyme
• 1 chopped sprig of fresh parsley
• 1 sprig of fresh marjoram
• 1 sprig of fresh lemon balm
• 1 cup grated parmesan or nutritional yeast
• ½ cup heavy cream or a plant-based cooking cream

---

Instructions

1. Start by heating the olive oil in a large soup pot. Sauté the onions and leeks until they have softened, which typically takes about 3-5 minutes.
2. Add the mushrooms, garlic, salt, and pepper to the pot. Continue to cook them until they have released their moisture and turned golden brown, stirring constantly to avoid burning. This should take about 5 minutes.
3. Next, incorporate the diced potatoes, broth, and all the fresh herbs into the pot. Bring the mixture to a simmer, cover with a lid, and allow it to cook for 15-20 minutes, or until the potatoes are tender.
4. Once the potatoes are cooked, remove the whole sprigs of herbs. Stir in the grated Parmesan (or nutritional yeast) and heavy cream (or plant-based cream), allowing the cheese and cream to completely integrate into the soup.
5. Adjust the seasoning as needed, especially the salt, which will vary depending on the saltiness of your chosen broth.
6. Allow the soup to cool slightly until it is safe to handle. Then, using a stick blender or moving the soup in batches to a blender, purée the soup to your desired consistency. For a chunkier texture, reserve some of the soup and blend the rest.
7. Reheat the soup if necessary and serve hot. Garnish each serving with additional Parmesan, a drizzle of olive oil, and a sprinkling of fresh herbs.