Remi’s Ratatouille Soup
When you need a meal that feels like a warm embrace, Remi’s Ratatouille Soup is the ultimate comfort. Inspired by the rustic flavors of a classic French vegetable stew, this version transforms those same hearty ingredients into a silky, velvety soup.
Ingredients
- 2 large leeks white and light green parts only, sliced
- 1 lb cremini mushrooms sliced
- 3 cloves garlic minced
- 5 cups vegetable broth
- 2 tsp fresh thyme leaves
- 2 tbsp olive oil
- ¼ cup grated Parmesan cheese for garnish
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium-low heat. Add sliced leeks and sauté for 8–10 minutes until soft.
- Add garlic and mushrooms. Increase heat slightly and cook for another 8 minutes until mushrooms are browned.
- Stir in the fresh thyme and vegetable broth.
- Bring to a gentle simmer and cook for 15 minutes.
- Using an immersion blender, puree the soup until completely smooth and velvety.
- Season with salt and black pepper to taste.
- Ladle into bowls and garnish with extra sautéed mushrooms, leeks, and grated Parmesan.