Name: Remy’s Ratatouille Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: French
Ingredients: 2 tbsp olive oil; 2 yellow onions, chopped; 2 leeks (white part only), about 1 cup, chopped; 3 garlic cloves, chopped; 8 oz brown mushrooms, chopped; 3 cups peeled and cubed potatoes (~10 oz); 1 tsp salt; Pinch of black pepper; 5 cups broth (vegetable or chicken); ½ cup dry white wine (optional); 1 sprig fresh thyme, chopped; 1 sprig fresh parsley, chopped; 1 sprig fresh marjoram; 1 sprig fresh lemon balm; 1 cup grated Parmesan (or nutritional yeast for vegan option); ½ cup heavy cream (or plant-based cooking cream)

Jump to Recipe· 4.3 from 8 reviews

I absolutely adore this Remy’s Ratatouille Soup Recipe because it feels like a warm hug in a bowl. Whenever I make it, I’m transported straight into the heart of rustic French countryside cooking, with every spoonful bursting with garden-fresh veggies and fragrant herbs. This soup combines comfort and elegance in such a delightful way that it quickly became one of my personal favorites to share with friends and family. The way the flavors meld together, bright yet soothing, always leaves me craving another bowl.

Why You’ll Love This Remy’s Ratatouille Soup Recipe

What really captivates me about this Remy’s Ratatouille Soup Recipe is its vibrant flavor profile. The mix of sautéed onions, leeks, mushrooms, and potatoes creates a rich, layered base, while the fresh herb medley adds that signature aromatic freshness that just wakes up your palate. The optional splash of dry white wine introduces a gentle acidity that balances the creamy texture perfectly, making every bite interesting and satisfying.

Aside from how amazing it tastes, I love that this recipe is surprisingly simple to prepare. Most of the work is just chopping and a bit of sautéing, which feels therapeutic more than laborious. It’s perfect for a cozy weeknight meal or for entertaining guests since it looks fancy but doesn’t demand hours in the kitchen. Whenever I want to impress without stress, this soup is my go-to. It truly stands out because it’s both nourishing and elegant—everything I want in a homemade soup.

Ingredients You’ll Need

The image shows a large silver pan on a white marbled surface with sliced light brown mushrooms and finely chopped light green onions cooking inside. Steam rises softly from the mixture. The mushrooms and onions are spread evenly across the pan, showing a mix of textures from the smooth mushroom caps to the slightly rough onion pieces. There is a clear view of the stove control panel below the pan. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this soup plays a crucial role, offering not only flavor but unique textures and colors that make the dish so inviting. The combination of freshness and comfort ingredients makes it approachable but special.

2 tbsp olive oil: I use a good-quality extra virgin olive oil to sauté the veggies and impart a subtle fruity richness.
2 yellow onions (chopped): These form the sweet and savory base that softens beautifully as it cooks.
2 leeks (white part only, about 1 cup): Leeks add a delicate oniony flavor with a softer sweetness.
3 garlic cloves (chopped): Garlic provides a subtle pungency that deepens the savory notes.
8 oz brown mushrooms (chopped): These bring an earthy, meaty texture that makes the soup hearty.
3 cups peeled and cubed potatoes (~10 oz): Potatoes give the soup body and creaminess when blended.
1 tsp salt: Essential for amplifying all the natural flavors.
Pinch of black pepper: Adds gentle heat and complexity.
5 cups broth: Either vegetable or chicken broth works, adding moisture and depth.
½ cup dry white wine (optional): I love this splash for a touch of acidity and elegance.
1 sprig fresh thyme (chopped): A classic herb bringing light earthiness.
1 sprig fresh parsley (chopped): Parsley adds brightness and color.
1 sprig fresh marjoram: This herb lends a gentle, sweet floral note.
1 sprig fresh lemon balm: Lemon balm contributes a subtle citrusy fragrance that lifts the soup.
1 cup grated Parmesan (or nutritional yeast for vegan): Parmesan adds a savory, umami kick that enriches the soup.
½ cup heavy cream (or plant-based cooking cream): Cream adds indulgence and smoothness, blending everything into velvety perfection.

Directions

Step 1: Heat the olive oil in a large soup pot over medium heat. Once shimmering, add the chopped onions and leeks. Sauté them gently for about 3 to 5 minutes until they become soft and translucent but not browned. This step creates the flavorful base that’s key to the soup’s character.

Step 2: Toss in the chopped mushrooms and minced garlic along with the salt and black pepper. Cook, stirring constantly, for around 5 minutes until the mushrooms release their moisture and start turning a lovely golden brown. Keep a close eye on this to prevent burning and to capture that deep, caramelized flavor.

Step 3: Add the cubed potatoes, broth, and white wine if you’re using it. Then, nestle in the sprigs of fresh thyme, parsley, marjoram, and lemon balm right into the pot. Bring everything to a gentle simmer, cover with a lid, and let it cook for 15 to 20 minutes. You want the potatoes to soften completely so they will blend smoothly later on.

Step 4: Once the potatoes are tender, carefully remove the herb sprigs and discard them. Stir in the grated Parmesan and the heavy cream. Mix well so the cheese melts fully and the cream transforms the soup into a silky, lush concoction.

Step 5: Taste the soup and adjust the seasoning if necessary—sometimes a little extra salt or pepper is just right, depending on your broth’s saltiness and your personal preference.

Step 6: Let the soup cool down slightly until it’s safe to handle. Then, using a stick blender or a standard blender (in batches for safety), blend the soup until you reach your desired consistency. I like a mostly smooth blend but sometimes leave a handful of chunks for texture. Feel free to experiment here to suit your mood.

Step 7: Serve your soup hot, reheating if needed. Garnish with additional grated Parmesan, a drizzle of olive oil, and freshly chopped herbs for that picture-perfect finish and extra punch of flavor.

Servings and Timing

This Remy’s Ratatouille Soup Recipe serves about 4 generous bowls, making it great for a small family dinner or to share with a few friends. Prep time is roughly 10 minutes for chopping and gathering ingredients, and cooking takes about 25 minutes, totaling around 35 minutes from start to finish. There’s no mandatory resting time, but giving the soup a few minutes to cool before blending makes the process safer and easier.

How to Serve This Remy’s Ratatouille Soup Recipe

This image shows a white bowl filled with creamy yellow soup that has a smooth texture with small bubbles on the surface. Floating inside the soup are chunks of light yellow potatoes, pale translucent onion pieces, and green celery bits. Two long, thin green chive stalks lie across the top from one side to the other, with tiny dark green herb leaves scattered throughout the soup. The bowl sits on a white marbled surface, and the background is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this soup, I love pairing it with a crusty baguette or some warm, buttered rye bread—it’s ideal for dipping and soaking up every bit of that velvety goodness. A light side salad tossed with lemon vinaigrette adds a fresh contrast that brightens the meal wonderfully. For garnishes, don’t be shy about fresh herbs like parsley or a sprinkle of extra Parmesan; they always add a little something special.

If you want to elevate the presentation for guests, try serving the soup in shallow bowls and finishing each with a delicate drizzle of high-quality olive oil and a small sprig of lemon balm or thyme right on top. I find this instantly makes the meal feel more gourmet but is still super approachable. For drinks, a chilled white wine like Sauvignon Blanc complements the subtle acidity and herbaceous notes perfectly. If you prefer a non-alcoholic option, a sparkling water with a splash of fresh lemon or a light herbal iced tea brings a refreshing balance to the richness.

This soup shines hot but also tastes lovely lukewarm, making it versatile for different occasions—from a cozy weeknight dinner to a light starter at a holiday party. Portion-wise, about one generous bowl per person is satisfying, and leftovers reheat beautifully without losing that comforting essence.

Variations

I often play around with this Remy’s Ratatouille Soup Recipe depending on what I have on hand and dietary preferences. For instance, if you want it vegan, simply swap Parmesan for nutritional yeast and use a plant-based cream, which still keeps that creamy texture intact without dairy. Sometimes, I like swapping potatoes for sweet potatoes or adding a splash of coconut milk instead to introduce a hint of sweetness and tropical flair.

If you’re after a gluten-free version, this recipe is naturally free of gluten, which makes it a safe and hearty option for friends with sensitivities. For extra protein, stirring in some cooked white beans or lentils after blending can make it a more filling meal. Another flavor twist I recommend is experimenting with the herbs—thyme and marjoram are classics, but basil or oregano bring a different Mediterranean-inspired note that’s equally delicious.

Cooking-wise, if you want a bit more texture, try roasting the mushrooms and potatoes before adding them to the soup pot; their caramelized flavor adds a deep, smoky richness. Or, blend only half the soup and leave the rest chunky for an interesting contrast. This soup is very forgiving and perfect for putting your personal stamp on it.

Storage and Reheating

Storing Leftovers

Leftover Remy’s Ratatouille Soup stores beautifully in an airtight container in the refrigerator for up to 3 to 4 days. I like using glass containers because they help maintain freshness and don’t absorb odors. Before refrigerating, make sure the soup has cooled completely to prevent condensation, which can affect the texture and flavor.

Freezing

This soup freezes really well, making it a great make-ahead option. I recommend portioning it into freezer-safe containers or heavy-duty zip-top bags, leaving some space at the top as the soup will expand when frozen. It keeps at peak quality for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge for best results.

Reheating

To reheat, gently warm the soup in a saucepan over medium-low heat, stirring occasionally until it’s heated through. Avoid high heat, which can cause the dairy to separate or the soup to scorch. If the soup seems a little thick after storing, stir in a splash of broth or water to bring back that creamy consistency. Microwave reheating works fine in a pinch—just make sure to stir every 30 seconds to prevent hot spots and maintain an even temperature.

FAQs

Can I make Remy’s Ratatouille Soup Recipe completely vegan?

Absolutely! Just replace the Parmesan cheese with nutritional yeast to add that savory, cheesy flavor, and swap the heavy cream for any plant-based cooking cream, like coconut or oat cream. The vegetable broth should also be used instead of chicken broth to keep it fully vegan-friendly.

Is it necessary to use fresh herbs, or can I use dried herbs instead?

Fresh herbs really make this soup shine with their bright, clean flavors, but if you only have dried herbs on hand, you can definitely use them. Reduce the quantity to about one-third since dried herbs are more concentrated, and add them earlier in the cooking process to allow their flavors to infuse properly.

Can this soup be made ahead of time?

Yes! It actually tastes even better the next day, once the flavors have had time to meld. I often prepare it a day in advance, then reheat it gently before serving. Just remember to blend it fresh or after reheating to keep the consistency perfect.

What can I serve alongside this soup for a full meal?

I love pairing it with freshly baked bread, a crisp green salad, or a light cheese platter for a simple yet satisfying meal. Adding a protein like grilled chicken or seared tofu on the side also works well if you want more substance.

How thick should the final soup be?

That’s really up to you! I prefer a smooth, creamy soup that’s thick enough to coat a spoon but still easy to sip. You can adjust the consistency by blending more or less of the soup or thinning it out with broth if it gets too thick after cooling.

Conclusion

I hope you’ll fall in love with this Remy’s Ratatouille Soup Recipe as much as I have. It strikes that perfect balance between rustic nourishment and elegant flavor, making it an ideal dish for anytime you want to feel cozy, cared for, and a little indulged all at once. Give it a try—you’ll find it’s a delicious, approachable way to bring a little bit of France straight into your kitchen.