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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Soup
Cuisine: French-inspired
Calories: 373
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 2 yellow onions, chopped
  • 2 leeks (white parts only), chopped (~1 cup)
  • 3 cloves garlic, chopped
  • 8 oz (250g) brown mushrooms, chopped
  • 3 cups (300g) potatoes, peeled and cubed (~10 oz)
  • 1 tsp salt
  • 1 pinch black pepper
  • 5 cups (1.15 l) broth
  • 1/2 cup (115 ml) 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 (40 g) grated parmesan (or nutritional yeast for vegan)
  • 1/2 cup (115 ml) heavy cream (or plant-based cooking cream)

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Blender (immersion or regular)

Method
 

  1. Heat olive oil in a large soup pot. Sauté chopped onions and leeks until softened, about 3-5 minutes.
  2. Add mushrooms, garlic, salt, and pepper. Cook until mushrooms release moisture and turn golden brown, about 5 minutes. Stir constantly.
  3. Add potatoes, broth, white wine (if using), and fresh herbs. Bring to a simmer, cover, and cook 15-20 minutes until potatoes are tender.
  4. Remove herbs from the soup. Stir in parmesan and heavy cream, letting them melt into the soup.
  5. 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.
  6. 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.
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