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Creamy ratatouille soup with mushrooms, Parmesan, leek, and fresh herbs in a ceramic bowl

Ratatouille Soup with Mushrooms, Potatoes and Cream

Ratatouille soup is a creamy, hearty vegetable soup with tender potatoes, mushrooms, and fresh herbs. Its smooth or partly chunky texture makes it a comforting choice for an easy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 2 yellow onions, chopped
  • 2 leeks, white parts only, about 1 cup, chopped
  • 3 garlic cloves, chopped
  • 8 oz (227 g) brown mushrooms, chopped
  • 3 cups peeled and cubed potatoes, about 10 oz (283 g)
  • 1 tsp salt
  • 1 pinch black pepper
  • 5 cups broth
  • 1/2 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, or nutritional yeast for a vegan option
  • 1/2 cup heavy cream, or plant-based cooking cream

Method
 

Cooking
  1. Warm the olive oil in a large soup pot over medium heat. Add the onions and leeks and cook for 3 to 5 minutes, stirring occasionally, until softened.
  2. Stir in the mushrooms, garlic, salt, and black pepper. Cook for about 5 minutes, stirring often, until the mushrooms release their moisture and start to brown.
  3. Add the potatoes, broth, optional white wine, thyme, parsley, marjoram, and lemon balm. Bring the mixture to a simmer.
  4. Cover the pot and simmer for 15 to 20 minutes, or until the potatoes are tender.
  5. Take out the thyme, parsley, marjoram, and lemon balm. Stir in the Parmesan and heavy cream until evenly combined.
  6. Taste the soup and add more salt as needed, accounting for the saltiness of the broth.
Blending
  1. Let the soup cool enough to handle safely. Blend with a stick blender or in small batches using a regular blender until smooth or partly chunky, according to preference.
Serving
  1. Serve hot. If desired, finish with extra Parmesan, a drizzle of olive oil, and fresh herbs.

Notes

For a vegan version, use vegetable broth, nutritional yeast, and plant-based cooking cream.