Remy's Ratatouille-Inspired Soup Recipe

Table of Contents

Introduction

Inspired by the beloved animated movie Ratatouille, this cozy and comforting soup brings the iconic film’s magic to your kitchen. Remy’s culinary masterpiece is imagined here as a creamy blend of sautéed leeks, earthy mushrooms, velvety potatoes, and fragrant herbs. This soup pays homage to classic French flavors while adding a comforting, modern twist. Perfect for a rainy evening or a cozy family dinner.

What Makes This Different from Traditional Ratatouille?

Classic ratatouille is a French vegetable stew featuring zucchini, eggplant, tomatoes, peppers, and onions. However, the animated film version features a rich, creamy soup with leeks, cream, and herbs—a dish that seems to blend elements of soupe aux champignons and vichyssoise. This recipe is an imaginative interpretation of that heartwarming scene.

Ingredients

2 tbsp olive oil

2 yellow onions, chopped
2 leeks (white parts only), chopped (~1 cup)
3 garlic cloves, chopped

8 oz (250 g) brown mushrooms, chopped
3 cups (300 g) peeled and cubed potatoes (~10 oz)
1 tsp salt

Pinch of black pepper
5 cups (1.15 l) vegetable broth
½ cup (115 ml) dry white wine (optional; sub with more broth)

1 sprig each of fresh thyme, parsley, marjoram, and lemon balm
1 cup (40 g) grated parmesan (or nutritional yeast for vegan)
½ cup (115 ml) heavy cream (or plant-based cream for dairy-free)

Instructions

Sauté Aromatics: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onions and leeks, cooking until softened (about 3-5 minutes).
Add Mushrooms and Garlic: Stir in the chopped mushrooms, garlic, salt, and pepper. Cook for another 5 minutes until mushrooms are golden and fragrant.
Simmer Soup: Add potatoes, broth, white wine (if using), and fresh herbs. Bring to a gentle boil, cover, and simmer for 15-20 minutes until potatoes are tender.

Finish the Base: Remove herb sprigs. Stir in the grated parmesan and cream until melted and well combined.
Blend to Preference: Let the soup cool slightly. Using an immersion blender or regular blender (in batches), blend the soup to your preferred consistency. For a chunkier soup, reserve some unblended soup.
Serve: Reheat if needed. Garnish with more parmesan, a drizzle of olive oil, and fresh herbs.

Katie’s Tips

Quality Broth: A rich, low-sodium vegetable broth without additives is essential for great flavor.
Saute for Depth: Browning the leeks and mushrooms adds richness and depth.
Blend with Care: Blend in small batches if using a regular blender. Always allow hot liquids to cool slightly.

FAQs

Can I make this vegan or dairy-free?
Yes! Use plant-based cream and nutritional yeast instead of heavy cream and parmesan.

How do I store it?
Store leftovers in the fridge for up to 2 days or freeze for up to 1 month.

More Soup Recipes

Broccoli Pea Soup

Pumpkin Carrot Soup
Vegetarian Laksa

Nutrition (Per Serving)