I love this soup because it’s wholesome, hearty, and feels like a warm hug in a bowl. It brings out the best of simple vegetables by layering flavors with herbs, garlic, and a splash of wine. The texture is creamy and luxurious, especially with a swirl of cream and melted Parmesan. And it’s flexible — I’ve made it both vegan and vegetarian, and it always turns out beautifully. Plus, it comes together in just over 30 minutes, making it perfect for busy evenings or cozy weekends.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
olive oil
yellow onions, chopped
leeks (white part only), chopped
garlic cloves, chopped
brown mushrooms, chopped
potatoes, peeled and cubed
salt
black pepper
broth (vegetable or chicken)
dry white wine (optional)
fresh thyme, chopped
fresh parsley, chopped
fresh marjoram
fresh lemon balm
grated Parmesan or nutritional yeast (for a vegan version)
heavy cream or plant-based cooking cream
Directions
I heat olive oil in a large soup pot and sauté the chopped onions and leeks for 3–5 minutes until softened.
I add the garlic, mushrooms, salt, and pepper, cooking for another 5 minutes while stirring, until the mushrooms are golden and fragrant.
Next, I add the diced potatoes, broth, optional wine, and all the fresh herbs. I cover the pot and let it simmer for about 15–20 minutes until the potatoes are fork-tender.
Once cooked, I remove the herb sprigs and stir in the grated Parmesan and cream, letting it melt into the soup.
I taste and adjust the seasoning, especially the salt depending on how salty the broth was.
After letting the soup cool slightly, I blend it using an immersion blender until smooth. Sometimes I leave a portion unblended for a more rustic, textured soup.
I serve it hot, garnished with more Parmesan, a drizzle of olive oil, and fresh herbs.
Servings and Timing
This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes Each serving has about 373 calories, making it a satisfying yet nourishing meal.
Variations
Vegan Option: I use plant-based cream and nutritional yeast instead of Parmesan. It’s still rich and flavorful.
No Wine: If I don’t have white wine or prefer to skip it, I just use more broth.
Add Protein: I’ve stirred in white beans or shredded chicken for a more filling version.
Extra Veggies: Sometimes I add diced zucchini or roasted red pepper for a colorful twist.
Chunky or Smooth: I blend the whole batch for a silky finish, or only half for more texture.
Storage/Reheating
Fridge: I store leftovers in an airtight container in the fridge for up to 2 days.
Freezer: This soup freezes well. I pour it into freezer-safe containers and freeze for up to 1 month.
Reheating: I reheat on the stovetop over low heat, stirring often. If it thickens, I add a splash of broth or cream to loosen it up.
FAQs
What makes this soup “Ratatouille-inspired”?
While it doesn’t use the traditional sliced vegetables from the movie, it channels the same French countryside flavors — earthy mushrooms, fresh herbs, and simple ingredients transformed into something comforting and elevated.
Can I make it without a blender?
Yes, I can! I just chop everything smaller and cook until very soft for a chunkier version. It won’t be as creamy, but still delicious.
Is it okay to skip the cream?
Definitely. The soup is still creamy from the potatoes and blended vegetables. I’ve skipped the cream before, and it’s still rich and satisfying.
What kind of broth works best?
I prefer a good-quality vegetable broth with minimal additives. It keeps the soup light but flavorful. Chicken broth also works well if I’m not keeping it vegetarian.
Can kids enjoy this soup?
Yes! The soft texture and mild flavors make it a great choice for kids. I sometimes blend it extra smooth and serve it with a sprinkle of cheese on top.
Conclusion
Remy’s Ratatouille Soup is a heartwarming dish that captures the magic of the movie — where simple ingredients become something truly special. I love how easy it is to prepare and how deeply comforting it tastes. Whether I’m curling up on a chilly day or looking for a cozy starter, this soup always brings a little extra joy to the table.
