Drawing inspiration from the iconic soup scene in the movie "Ratatouille", this soup blends creamy potatoes, leeks and earthy mushrooms with a lots of aromatic herbs.
The result? A creamy and incredibly comforting ratatouille soup that pays homage to Remy's culinary masterpiece. This dish will take you straight to the heart of Gusteau's kitchen!
It's hard to pinpoint exactly from the movie scene which ingredients Remy uses to help Linguini make the soup (also because it's a cartoon). The ingredients that can clearly be depicted is heavy cream, leek and lots of herbs. It also appears to be slightly yellow which made me think of potatoes.
I image the soup from Ratatouille to taste like a combination of a soupe aux champignons (Mushroom Soup) and a Vichyssoise (Potato and Leek Soup) and this is what we're going after in this recipe.
For more delicious soups check out my Cherry Tomato Soup, Vegetarian Potato Soup or Vegetarian Lentil Soup.
Traditional ratatouille vs Ratatouille soup
Traditional ratatouille is a French vegetable stew made of eggplant, zucchini, bell peppers, onions, and tomatoes. The french classic is not to be mistaken with the soup recipe showcased in the animated movie "Ratatouille" in which the film's rat-chef prepares an exceptionally delicious soup.
The soup recipe is inspired by this movie and meant to bring its delightful flavors to your table.
Ingredients & substitution notes
- Mushrooms: I recommend using brown mushrooms instead of white button mushrooms. They have stronger flavors and more texture.
- Broth: I used vegetable broth but you could also use chicken broth. Both store-bought and homemade work here.
- White wine: Gives some depth of flavor and complexity to the dish but it's optional. Simply replace with the same about of veggie stock.
- Parmesan cheese: Adds some umami-rich and salt notes. Can be replaced with a dairy-free alternative to keep this dairy-free.
- Heavy cream: Gives the soup its luxurious texture, making it more indulgent. Opt for a dairy-free alternative if you want to keep it df or opt for light cream for a lower-fat version.
- Herbs: I highly recommend using fresh herbs in this soup recipe but if you can't get them, go for dried ones.
See recipe card for quantities.
How to make Remy's ratatouille soup
STEP 1: Heat some olive oil in a large pot over medium-high heat. Sauté onion and leeks until softened. Then add the mushrooms, garlic, salt and pepper and cook for a couple of minutes more.
STEP 2: Add the potatoes, veggie broth, wine and fresh herbs. Let simmer on low heat for about 15 minutes.
STEP 3: Remove the herbs from the soup. This is optional, you can also leave them in for stronger flavors.
STEP 4: Add the parmesan and heavy cream (if using).
STEP 5: In case you're using a regular blender reserve a portion of the soup for a chunkier texture.
STEP 6: Puree with a stick blender or blend with a regular blender to desired consistency.
Katie's top tips
- High quality broth: Using a high-quality veggie stock without many additives is crucial for the flavor of this vegetable soup.
- Saute for Flavor: Sautéing leeks and mushrooms before adding liquids develops a deeper, more complex flavor in the soup.
- Blend with Care: When pureeing the soup, blend to your desired consistency. Some prefer a chunkier texture, while others enjoy a smooth, velvety finish.
Frequently asked questions
Yes, simply use nutritional yeast instead of parmesan and a plant based cooking cream instead of regular cream.
More soup recipes
Looking for other recipes like this? Try these:
📖 Recipe
Remy's Ratatouille Soup (from the movie)
Equipment
- 1 large soup pot or Dutch oven
- 1 wooden spoon
- 1 blender (immersion blender or regular)
Ingredients
- 2 tablespoon olive oil
- 2 yellow onions *chopped
- 2 leeks (only white part) (~1 cup)
- 3 garlic cloves *chopped
- 8 oz (250 g) brown mushrooms *chopped
- 3 cups (300 g) peeled and cubed potatoes (~10 oz)
- 1 teaspoon salt
- pinch of black pepper
- 5 cups (1.15 l) broth
- ½ cup (115 ml) dry white wine (optional) *see notes
- 1 sprig of fresh thyme *chopped
- 1 sprig of fresh parsley *chopped
- 1 sprig of fresh marjaram
- 1 sprig of fresh lemonbalm
- 1 cup (40 g) grated parmesan *or nutritional yeast to keep it vegan
- ½ cup (115 ml) heavy cream *or a plant-based cooking cream
Instructions
- Heat the olive oil in a large soup pot. Sauté the chopped onions and leeks until softened (~3-5 minutes).2 tablespoon olive oil, 2 yellow onions, 2 leeks (only white part)
- Add the mushrooms, minced garlic, salt and pepper and cook until they release their moisture and become golden brown (5 minutes). Stir constantly to avoid burning.3 garlic cloves, 8 oz brown mushrooms, 1 teaspoon salt, pinch of black pepper
- Add the diced potatoes, broth and white wine (if using) and all the fresh herbs. Bring the mixture to a simmer and let it cook covered with a lid for about 15-20 minutes or until the potatoes are tender.3 cups peeled and cubed potatoes, 5 cups broth, ½ cup dry white wine (optional), 1 sprig of fresh thyme, 1 sprig of fresh parsley, 1 sprig of fresh marjaram, 1 sprig of fresh lemonbalm
- Remove the herbs from the soup. Stir in the grated Parmesan and heavy cream (if using), allowing it to melt into the soup.
- Taste and adjust the seasoning. You might need to add some more salt. The amount of salt needed also depends on how salted your broth is.
- Allow the soup to cool until it's cold enough to handle. Using a stick blender or a regular blender, blend the soup until you achieve your desired consistency. If using a regular blender, work in batches and be cautious with hot liquids. You can either blend the entire soup or reserve a portion of the soup for a chunkier texture.
- Serve the soup hot (you might need to reheat it), garnished with additional Parmesan, a drizzle of olive oil and fresh herbs.
Video
Notes
- High quality broth: Using a high-quality veggie stock without many additives is crucial for the flavor of this soup
- Vegan/ Dairy-Free: You can easily make this recipe vegan or dairy-free by using a plant based cooking cream and nutritional yeast instead of parmesan cheese.
- Storage: Store any leftover soup in an airtight container in the fridge for up to 2 days. Or freeze for up to 1 month.
Lindsay says
Used 1cup wine and added a few shiitake mushrooms. Loved the recipe!
Katie Roux says
Very happy to hear that 😊