Ratatouille Soup: Cozy Comfort Food for Home Chefs

Ratatouille Soup combines buttery potatoes and sweet leeks for a comforting, flavorful dish that's perfect for any occasion.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 cups

Course: Soups

Cuisine: French

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

3 tablespoons Butter Use olive oil for a dairy-free option.
3 cups Diced Yellow Potato Yukon Gold or red potatoes work as substitutes.
4 cups Vegetable Broth Chicken broth can be used for non-vegetarians.
2 cups Sliced Leeks Green onions are a good alternative.

For Aromatics

1 cup Chopped Sweet Onion Shallots may also be substituted.
2 cloves Minced Garlic Garlic powder can be used as an alternative.
2 pieces Bay Leaves Remember to remove before serving.
1 teaspoon Fresh Cracked Pepper Black pepper works well as a substitute.

For Creaminess

1 cup Heavy Cream Coconut cream is a great dairy-free option.
½ cup Grated Gruyere Cheese Swap with Swiss cheese for a milder taste.
½ cup Goat Cheese Cream cheese is a suitable alternative.

For Freshness

¼ cup Fresh Parsley Dried parsley can be used in a pinch.
1 teaspoon Thyme Dried herbs can replace fresh if necessary.
2 tablespoons Chopped Chives
1 teaspoon Marjoram Dried herbs can replace fresh if necessary.

For the Finish

1 cup White Wine Omit for a non-alcoholic version by adding extra broth.
1 teaspoon Sea Salt Adjust according to the saltiness of your broth.

Equipment

Heavy-bottomed pot

Method

Cooking Steps

Melt the Butter in a heavy-bottomed pot over medium heat until frothy and golden brown, about 2-3 minutes.
Sauté the Potatoes by adding diced yellow potatoes to the pot and stirring well; sauté for 5-10 minutes until slightly browned and tender.
Add Vegetable Broth and pour in 4 cups of vegetable broth, then toss in bay leaves and bring to a simmer. Cook uncovered for about 5 minutes.
Incorporate White Wine by adding 1 cup of white wine, stirring gently, and bringing back to a simmer for another 2-3 minutes.
Mix in Aromatics by adding chopped sweet onion, sliced mushrooms, and minced garlic; sauté for about 10 minutes until onions are translucent.
Stir in Cream by pouring in heavy cream and returning to a gentle simmer for 2-3 minutes.
Add Remaining Vegetables by stirring in sliced leeks, sea salt, chives, and parsley; simmer for another 10 minutes.
Finish with Herbs and Cheese by adding thyme, marjoram, and grated Gruyere cheese, stirring until melted and slightly thickened.
Monitor and Serve the soup as it simmers, stirring occasionally to prevent separation, and ladle into bowls.
Enjoy with Bread, serving warm, ideally alongside crusty French bread or a light salad.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Always taste and adjust salt as needed for a perfectly balanced flavor. Store leftovers in an airtight container for up to 3 days.

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