If you’ve ever watched the movie Ratatouille and wished you could sip a bowl of something as comforting and vibrant as the kitchen creations of Chef Remy, then you’re going to fall head over heels for Remy’s Ratatouille Soup Recipe. This French-inspired soup melds creamy potatoes with the earthiness of mushrooms, the gentle bite of leeks, and a delightful burst of fresh herbs, all wrapped up with a luscious swirl of cream and Parmesan. It’s like a warm hug in a bowl that brings the magic of the movie right into your own kitchen.
Ingredients You’ll Need
Every ingredient in this soup is simple yet plays a crucial part in building layers of flavor, color, and texture that make Remy’s Ratatouille Soup Recipe truly irresistible. From the buttery potatoes providing creaminess to the fresh herbs brightening every spoonful — these essentials come together beautifully.
- 2 tablespoon olive oil: For sautéing and bringing out the depth of flavors in the vegetables.
- 2 yellow onions, chopped: Adds a sweet, savory base to build aromas and flavor.
- 2 leeks (white part only), about 1 cup: Offers a subtle oniony gentleness that softens the soup’s profile.
- 3 garlic cloves, chopped: Brings a fragrant and mildly pungent kick to the blend.
- 8 oz (250 g) brown mushrooms, chopped: Contributes earthiness and a meatiness that complements the potatoes.
- 3 cups (300 g) peeled and cubed potatoes (~10 oz): The backbone of creaminess and body in the soup.
- 1 teaspoon salt: Enhances all the natural flavors without overpowering.
- Pinch of black pepper: Adds just a whisper of warmth and spice.
- 5 cups (1.15 l) broth: Your flavorful liquid base—vegetable or chicken broth works beautifully.
- ½ cup (115 ml) dry white wine (optional): Adds complexity and a little brightness if you want an extra depth.
- 1 sprig of fresh thyme, chopped: An aromatic herb that warms the palate without dominating.
- 1 sprig of fresh parsley, chopped: Adds freshness and a pop of green hue.
- 1 sprig of fresh marjoram: Contributes subtle sweetness and a hint of citrus.
- 1 sprig of fresh lemon balm: Brings a delicate lemony fragrance that lifts the whole dish.
- 1 cup (40 g) grated Parmesan or nutritional yeast: Melts into a nutty, savory finish; nutritional yeast keeps it vegan-friendly.
- ½ cup (115 ml) heavy cream or plant-based cream: For a silky, luxurious finish that makes every spoonful decadent.
How to Make Remy’s Ratatouille Soup Recipe
Step 1: Sauté the Onions and Leeks
Begin by heating olive oil in a large soup pot over medium heat. Toss in your chopped yellow onions and the white parts of the leeks. Let them soften gently, becoming tender and sweet—this usually takes about 3 to 5 minutes. This step builds your soup’s flavor foundation, so take your time to coax out their natural sweetness.
Step 2: Add Mushrooms and Garlic
Now add the chopped brown mushrooms, garlic, salt, and a pinch of black pepper. Stir continuously to prevent any sticking, and cook until the mushrooms release their moisture and start turning golden brown—around 5 minutes. This transformation brings a rich, earthy aroma that’s downright addictive.
Step 3: Simmer with Potatoes, Broth and Herbs
Next up, pour in the peeled and cubed potatoes along with your broth and optional dry white wine. Nestle in the sprigs of fresh thyme, parsley, marjoram, and lemon balm. Bring everything to a gentle simmer, cover with a lid, and let it cook on low heat for 15 to 20 minutes until the potatoes become tender and ready to melt on your tongue.
Step 4: Blend and Finish the Soup
Once the potatoes are perfectly soft, remove the fresh herb sprigs and stir in the grated Parmesan cheese and cream, letting them melt and blend seamlessly into the soup. Taste and adjust the seasoning with any extra salt you might need, depending on your broth’s saltiness. When cooled just enough to handle, blend the soup using an immersion blender or work carefully in batches with a regular blender until you reach your preferred smooth or slightly chunky texture.
How to Serve Remy’s Ratatouille Soup Recipe
Garnishes
Garnishing takes this soup from delightful to unforgettable. Sprinkle some freshly grated Parmesan on top, drizzle with a bit of extra virgin olive oil for that glossy finish, and scatter a few freshly chopped herbs—parsley or thyme work wonders—to add freshness and an inviting aroma.
Side Dishes
Serving this soup with warm crusty bread or a flaky baguette is an unbeatable combo. A simple mixed green salad dressed with lemon vinaigrette also balances the richness, making the entire meal feel fresh and well-rounded.
Creative Ways to Present
Want to impress your guests? Serve Remy’s Ratatouille Soup Recipe in rustic bowls or mini cast-iron pots for charming presentation. Pour the soup carefully at the table over a crouton topped with melted cheese for a fun twist that will have everyone talking.
Make Ahead and Storage
Storing Leftovers
Leftover soup stores beautifully in an airtight container in the refrigerator for up to three days. The flavors deepen with time, so reheating often tastes even better the next day.
Freezing
To enjoy this soup later, freeze it in freezer-safe containers for up to two months. Make sure to leave some space at the top as the soup will expand as it freezes. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat slowly over low to medium heat, stirring occasionally until warmed through. If the soup thickens too much after refrigeration or freezing, simply stir in a splash of broth or cream to restore its velvety texture.
FAQs
Can I make Remy’s Ratatouille Soup Recipe vegan?
Absolutely! Substitute the Parmesan with nutritional yeast and swap the heavy cream for a plant-based cooking cream or coconut cream. This keeps all the richness while making it vegan-friendly.
What broth works best for this soup?
Both vegetable and chicken broth work beautifully here. Vegetable broth keeps it lighter and vegan if desired, while chicken broth adds a bit more depth. Choose one that fits your dietary preferences and taste.
Can I skip the white wine?
Yes, the white wine is optional but adds subtle complexity. If you prefer to omit it, just replace that amount of liquid with extra broth. The soup will still be delicious and full of flavor.
How thick should I blend the soup?
It’s totally up to you! You can blend it completely smooth for a silky texture, or blend only part of it and keep some chunks for a heartier mouthfeel. Both ways highlight the flavors beautifully.
Can I prepare this soup ahead for a dinner party?
Definitely! Prepare the soup a day ahead and reheat just before serving. It tastes even better after resting, and you’ll have more time to enjoy your guests instead of cooking in the moment.
Final Thoughts
You truly can’t go wrong with Remy’s Ratatouille Soup Recipe. It’s a comforting classic with a touch of whimsy from the herbs and creamy texture that feels like a cozy celebration every time you take a spoonful. So, grab your pot, invite some friends over, and let this soup fill your kitchen with warmth, flavor, and a bit of movie magic. Trust me, you’ll want to make this one again and again!
PrintRemy’s Ratatouille Soup Recipe
This Ratatouille Soup inspired by the movie “Ratatouille” features a velvety blend of creamy potatoes, leeks, earthy mushrooms, and a bouquet of aromatic fresh herbs. Enriched with Parmesan and cream, it offers a comforting French-inspired dish perfect for cozy meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French-Inspired
- Diet: Vegetarian
Ingredients
Vegetables & Aromatics
- 2 yellow onions, chopped
- 2 leeks (only white part), about 1 cup chopped
- 3 garlic cloves, chopped
- 8 oz (250 g) brown mushrooms, chopped
- 3 cups (300 g) peeled and cubed potatoes (~10 oz)
Liquids & Fats
- 2 tablespoons olive oil
- 5 cups (1.15 l) broth (vegetable or chicken)
- ½ cup (115 ml) dry white wine (optional)
- ½ cup (115 ml) heavy cream or plant-based cooking cream
Herbs & Seasonings
- 1 teaspoon salt
- Pinch of black pepper
- 1 sprig fresh thyme, chopped
- 1 sprig fresh parsley, chopped
- 1 sprig fresh marjoram
- 1 sprig fresh lemon balm
Add-ins
- 1 cup (40 g) grated Parmesan cheese or nutritional yeast for vegan option
Instructions
- Sauté Aromatics: Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onions and leeks, sautéing them until softened and translucent, about 3-5 minutes.
- Cook Mushrooms and Garlic: Add the chopped mushrooms, minced garlic, salt, and black pepper to the pot. Cook, stirring constantly, until the mushrooms release their moisture and turn golden brown, approximately 5 minutes, ensuring nothing burns.
- Add Potatoes, Broth, Wine, and Herbs: Stir in the peeled and cubed potatoes, 5 cups of broth, and dry white wine if using. Toss in all the fresh herbs—thyme, parsley, marjoram, and lemon balm. Bring the mixture to a simmer and cover with a lid. Let it cook for 15-20 minutes until the potatoes are tender.
- Remove Herbs and Enrich the Soup: Take out and discard the herb sprigs. Stir in the grated Parmesan cheese (or nutritional yeast) and heavy cream or plant-based cream, allowing them to melt and incorporate fully. Taste the soup and adjust seasoning with additional salt as needed, depending on the saltiness of your broth.
- Blend the Soup: Let the soup cool slightly until safe to handle. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, blend in batches carefully to avoid hot splashes. You may reserve some soup before blending for a chunkier texture if desired.
- Serve: Reheat the soup gently if necessary. Serve hot, garnished with extra grated Parmesan, a drizzle of olive oil, and fresh herbs for presentation and extra flavor.
Notes
- Dry white wine is optional but adds a subtle depth of flavor; skip or substitute with extra broth if preferred.
- Use nutritional yeast instead of Parmesan for a vegan version.
- Plant-based heavy cream alternatives can be used to keep the soup dairy-free and vegan.
- Adjust salt carefully depending on how salted your broth is to avoid over-seasoning.
- When blending hot soup in a regular blender, allow steam to escape and blend in small batches for safety.
