Remy’s Creamy Ratatouille‑Inspired Soup a velvety and comforting soup that takes its inspiration from the iconic ratatouille scene in the movie Ratatouille. This bowl of warmth blends sautéed leeks, earthy mushrooms, tender potatoes, and aromatic herbs into a creamy, cozy dish that feels like a hug in a bowl. It’s a rustic French-style soup with modern, adaptable ingredients that make it perfect for any season—especially when I need something nourishing and soul-satisfying.
Why You’ll Love This Recipe
I love how this soup transforms simple vegetables and herbs into something truly special. It’s creamy without being too heavy, herbaceous without being overpowering, and comes together quickly in one pot. Whether I’m craving something cozy on a chilly evening or want a light yet satisfying dinner, this soup hits all the right notes. It’s easy to make, easily adaptable for plant-based diets, and feels gourmet with minimal effort. Plus, blending it gives me control over the texture—I can leave it a little chunky or make it luxuriously smooth.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tbsp olive oil
2 yellow onions, chopped
3 garlic cloves, minced
2 leeks (white part only, about 1 cup), sliced
8 oz (250 g) brown mushrooms, chopped
3 cups (300 g) peeled, cubed potatoes
1 tsp salt
Pinch of black pepper
5 cups vegetable or chicken broth
1 sprig fresh thyme, chopped
1 sprig fresh parsley, chopped
½ cup dry white wine (optional; can substitute additional broth)
1 sprig fresh marjoram
1 sprig fresh lemon balm
½ cup (115 ml) heavy cream or plant‑based cooking cream
1 cup (40 g) grated Parmesan cheese (or nutritional yeast for dairy‑free)
Directions
I heat the olive oil in a large soup pot over medium‑high heat. Then I sauté the onions and leeks until they’re soft and fragrant—about 3 to 5 minutes.
I add garlic, mushrooms, salt, and pepper next, cooking everything down until the mushrooms release their moisture and start to brown, around 5 minutes.
Then I stir in the potatoes, broth, white wine (if I’m using it), and all the fresh herbs. I bring the soup to a simmer, cover it, and let it cook for 15 to 20 minutes until the potatoes are tender.
Once cooked, I remove the herb sprigs, stir in the Parmesan and heavy cream, and let them melt into the soup. I taste and adjust the seasoning if needed.
After letting the soup cool slightly, I blend it with an immersion blender until it reaches the texture I want—either completely smooth or with a few hearty chunks.
I serve it hot, often garnished with extra Parmesan, a drizzle of olive oil, and fresh herbs on top.
Servings and timing
This recipe serves 4 people generously.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: 373 kcal per serving
Variations
Vegan version: I swap out the Parmesan for nutritional yeast and use a plant-based cream to make it fully dairy-free.
Chunky style: I only blend half the soup and leave the rest as-is for more texture.
Extra protein: I sometimes stir in cooked white beans or lentils at the end for a protein boost.
Spicy twist: A pinch of red pepper flakes or a swirl of chili oil gives the soup a bit of heat.
Different herbs: If I don’t have lemon balm or marjoram, I use basil or oregano instead—they still give that French countryside flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stovetop over low heat or in the microwave. If the soup thickens too much after sitting, I just stir in a little extra broth or water to loosen it up. This soup also freezes well—just leave out the cream and add it in after reheating.
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FAQs
How do I make this soup completely vegan?
I replace the Parmesan cheese with nutritional yeast and use plant-based cream. These swaps keep it rich and flavorful without any dairy.
Can I make this soup ahead of time?
Yes, I often make it a day in advance. The flavors deepen overnight, and it tastes even better the next day. I just reheat it gently and stir in a little extra liquid if it thickens too much.
What kind of potatoes work best in this soup?
I usually use starchy potatoes like Russets for a creamier texture, but waxy ones like Yukon Golds also work and hold their shape better if I want more texture.
Can I skip the wine?
Absolutely. If I don’t have white wine or prefer not to use it, I just add more broth. The flavor is still delicious.
Do I have to blend the soup?
Not at all. I like it smooth and creamy, but sometimes I leave it partially blended for a more rustic, hearty feel. It’s all about personal preference.
Conclusion
Remy’s Creamy Ratatouille‑Inspired Soup brings together rustic charm and gourmet flavor in one comforting bowl. It’s a beautiful blend of simple ingredients that taste like so much more than the sum of their parts. Whether I want to recreate that cozy Parisian feeling or just need a quick, nourishing meal, this soup is always a hit.
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Remy’s Creamy Ratatouille‑Inspired Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Remy’s Creamy Ratatouille‑Inspired Soup is a rustic French-style soup that blends sautéed leeks, earthy mushrooms, tender potatoes, and fresh herbs into a creamy, comforting dish. Inspired by the movie Ratatouille, it’s cozy, nourishing, and adaptable for plant-based diets.
Ingredients
2 tbsp olive oil
2 yellow onions, chopped
2 leeks (white part only, about 1 cup), sliced
3 garlic cloves, minced
8 oz (250 g) brown mushrooms, chopped
3 cups (300 g) peeled, cubed potatoes
1 tsp salt
Pinch of black pepper
5 cups vegetable or chicken broth
½ cup dry white wine (optional; can substitute additional broth)
1 sprig fresh thyme, chopped
1 sprig fresh parsley, chopped
1 sprig fresh marjoram
1 sprig fresh lemon balm
1 cup (40 g) grated Parmesan cheese (or nutritional yeast for dairy‑free)
½ cup (115 ml) heavy cream or plant‑based cooking cream
Instructions
- Heat olive oil in a large soup pot over medium-high heat.
- Sauté the onions and leeks until soft and fragrant, about 3 to 5 minutes.
- Add garlic, mushrooms, salt, and pepper. Cook until mushrooms release moisture and begin to brown, about 5 minutes.
- Stir in potatoes, broth, white wine (if using), and fresh herbs. Bring to a simmer, cover, and cook for 15 to 20 minutes until potatoes are tender.
- Remove herb sprigs, stir in Parmesan and heavy cream. Mix until melted and well combined.
- Let the soup cool slightly, then blend with an immersion blender until desired texture is achieved (smooth or slightly chunky).
- Serve hot, garnished with extra Parmesan, a drizzle of olive oil, and fresh herbs if desired.
Notes
For a vegan version, use nutritional yeast and plant-based cream.
Leave some of the soup unblended for a chunkier texture.
Stir in cooked white beans or lentils for added protein.
Add red pepper flakes or chili oil for a spicy twist.
Substitute lemon balm and marjoram with basil or oregano if unavailable.
Store in the fridge for up to 4 days or freeze without cream for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 373 kcal
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 30 mg
