Inspired by the famous dish from the beloved movie, this Remy’s Ratatouille Soup transforms the rustic vegetable stew into a comforting, velvety soup. It captures all the classic, vibrant flavors of Provence—sweet roasted tomatoes, tender eggplant, zucchini, and bell peppers—all simmered with garlic and herbs and blended into a rich, satisfying meal. It’s a humble dish made spectacular, just like Remy would have wanted.
This recipe starts by roasting the vegetables, which caramelizes them and deepens their natural sweetness, creating a complex flavor base that you can’t achieve from the stovetop alone. A portion of the vegetables is then blended to create a creamy soup, while the rest are stirred in for a wonderful texture. It’s a healthy, elegant, and surprisingly easy way to enjoy a French classic.
Why You’ll Love This Recipe
- Incredible Depth of Flavor: Roasting the vegetables first creates a sweet, smoky, and savory taste.
- Healthy & Vegan: Naturally vegan, gluten-free, and packed with nutritious vegetables.
- Elegant but Easy: A restaurant-quality soup that’s simple enough for a weeknight dinner.
- Perfect for Meal Prep: The flavors get even better the next day, making it great for leftovers.
Ingredients
- 1 medium Eggplant, cut into 1/2-inch cubes
- 2 medium Zucchinis, cut into 1/2-inch cubes
- 1 Red Bell Pepper, cut into 1/2-inch cubes
- 1 Yellow Bell Pepper, cut into 1/2-inch cubes
- 1 large Yellow Onion, chopped
- 1 pint Cherry Tomatoes
- 6 cloves Garlic, peeled
- 1 (28 oz) can San Marzano Crushed Tomatoes
- 4 cups Vegetable Broth
- 1/4 cup Olive Oil
- 2 teaspoons Dried Thyme
- 1 teaspoon Dried Rosemary
- 1/4 cup Fresh Basil, chopped, plus more for garnish
- Salt and Black Pepper, to taste
Step-by-Step Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). On two large baking sheets, toss the cubed eggplant, zucchini, bell peppers, cherry tomatoes, and whole garlic cloves with the olive oil, dried thyme, and dried rosemary. Season generously with salt and pepper. Spread into a single layer.
- Bake: Roast for 25-30 minutes, or until the vegetables are tender, browned, and caramelized at the edges.
- Start the Soup Base: While the vegetables are roasting, sauté the chopped yellow onion in a large Dutch oven or pot over medium heat with a splash of olive oil until softened, about 5-7 minutes.
- Combine: Add the can of crushed tomatoes and the vegetable broth to the pot with the onions. Bring to a simmer.
- Blend for Creaminess: Once the vegetables are finished roasting, add about half of the roasted vegetable mixture (including the soft garlic cloves) to the pot. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the mixture to a standing blender and blend in batches.
- Add Texture: Stir the remaining half of the roasted vegetables into the blended soup. Add the chopped fresh basil.
- Simmer and Serve: Let the soup simmer on low for another 10-15 minutes to allow the flavors to meld together. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with a drizzle of olive oil and fresh basil.
Tips & Variations
- Pro Tip: Don’t crowd the vegetables on the baking sheets. Spreading them out in a single layer ensures they roast and caramelize properly instead of steaming.
- Creamy Addition: For a richer soup, stir in a 1/2 cup of heavy cream or full-fat coconut milk at the end.
- Add Protein: Make it a heartier meal by adding a can of rinsed cannellini beans or chickpeas during the final simmer.
- Herb Variations: A bay leaf can be added to the pot while simmering for extra depth, and fresh parsley can be used along with the basil.
Frequently Asked Questions (FAQ)
- Can I freeze this soup?
- Yes, this soup freezes beautifully. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Do I have to blend it?
- No. If you prefer a chunkier, stew-like consistency, you can skip the blending step and simply add all the roasted vegetables directly to the pot.
- Can I use different vegetables?
- Absolutely. Yellow squash, mushrooms, or fennel would all be delicious additions.
Serving Suggestions
- Serve this rustic soup in warm bowls with a dollop of pesto, a sprinkle of Parmesan cheese (if not vegan), or some crunchy croutons on top. A side of crusty bread is essential for soaking up every last delicious drop.
Remy’s Ratatouille Soup
This Ratatouille-inspired soup from the movie Ratatouille blends creamy potatoes, leeks, earthy mushrooms, and fragrant herbs into a velvety, comforting dish. A French-inspired soup that’s cozy, flavorful, and customizable with dairy-free options.
Ingredients
Equipment
Method
- Heat olive oil in a large soup pot. Sauté chopped onions and leeks until softened, about 3-5 minutes.
- Add mushrooms, garlic, salt, and pepper. Cook until mushrooms release moisture and turn golden brown, about 5 minutes. Stir constantly.
- Add potatoes, broth, white wine (if using), and fresh herbs. Bring to a simmer, cover, and cook 15-20 minutes until potatoes are tender.
- Remove herbs from the soup. Stir in parmesan and heavy cream, letting them melt into the soup.
- Blend the soup with an immersion blender (or in batches in a regular blender, being cautious with hot liquids) until smooth or leave slightly chunky if preferred.
- Taste and adjust seasoning. Serve hot, garnished with parmesan, olive oil drizzle, and fresh herbs.
Notes
Use high-quality broth for best results. For a vegan version, substitute parmesan with nutritional yeast and heavy cream with a plant-based cooking cream. Store leftovers in the fridge for 2 days or freeze up to 1 month.
