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Remy’s Ratatouille Soup (from the movie) Recipe

Remy's Ratatouille Soup (from the movie) Recipe
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★★★★★

5.1 from 27 reviews

Remy’s Ratatouille Soup is a comforting and flavorful vegetable soup inspired by the beloved movie Ratatouille. This recipe combines sautéed onions, leeks, mushrooms, and potatoes with fragrant fresh herbs, finished with a touch of Parmesan and cream for a velvety texture. Perfect for a cozy meal, this soup can be adapted to be vegan by substituting nutritional yeast and plant-based cream.

Ingredients

Scale

Vegetables and Aromatics

  • 2 tbsp olive oil
  • 2 yellow onions, chopped
  • 2 leeks (white part only), ~1 cup chopped
  • 3 garlic cloves, chopped
  • 8 oz brown mushrooms, chopped
  • 3 cups peeled and cubed potatoes (~10 oz)

Liquids and Seasoning

  • 1 tsp salt
  • Pinch of black pepper
  • 5 cups broth (vegetable or chicken)
  • ½ cup dry white wine (optional)

Herbs

  • 1 sprig fresh thyme, chopped
  • 1 sprig fresh parsley, chopped
  • 1 sprig fresh marjoram
  • 1 sprig fresh lemon balm

Dairy / Alternatives

  • 1 cup grated Parmesan cheese (or nutritional yeast for vegan)
  • ½ cup heavy cream (or plant-based cooking cream)

Instructions

  1. Prepare the Base: Heat the olive oil in a large soup pot over medium heat. Add the chopped onions and leeks, sautéing until they soften and become translucent, about 3 to 5 minutes.
  2. Sauté Mushrooms and Garlic: Add the chopped mushrooms, minced garlic, salt, and black pepper to the pot. Cook for about 5 minutes, stirring constantly, until the mushrooms release their moisture and turn golden brown, ensuring nothing burns.
  3. Add Potatoes, Broth, and Herbs: Stir in the cubed potatoes, broth, and white wine if using. Add the fresh thyme, parsley, marjoram, and lemon balm sprigs. Bring the mixture to a gentle simmer, then cover with a lid and cook for 15 to 20 minutes until the potatoes are tender.
  4. Remove Herbs and Finish: Take out the herb sprigs from the soup. Stir in the grated Parmesan (or nutritional yeast) and the heavy cream (or plant-based cream), letting them melt and blend smoothly into the soup.
  5. Season and Adjust: Taste the soup and adjust the seasoning by adding more salt if necessary, keeping in mind the saltiness of your broth base.
  6. Blend the Soup: Allow the soup to cool slightly until it is safe to handle. Using an immersion blender or a standard blender (in batches), blend the soup to your preferred consistency. You may blend all or reserve some chunky pieces for texture.
  7. Serve Warm: Reheat if needed and serve the soup hot, garnished with extra Parmesan, a drizzle of olive oil, and fresh herbs for an inviting finish.

Notes

  • If you want a vegan version, substitute the Parmesan with nutritional yeast and use plant-based cooking cream instead of heavy cream.
  • The white wine is optional but adds depth of flavor; omit if preferred.
  • Be cautious while blending hot soup to avoid splatters — work in small batches if using a regular blender.
  • The salt amount may vary depending on the broth used, so taste before adding more.
  • Fresh herbs can be adjusted to preference or replaced with dried herbs if needed (use 1 tsp dried herbs).

Nutrition

Keywords: ratatouille soup, vegetable soup, creamy soup, French soup, mushroom soup, potato soup, vegetarian soup, healthy soup

Find it online: https://nataliereeve.com/remys-ratatouille-soup-from-the-movie-recipe/