Let’s face it—fall has a way of turning even the busiest of us into soup lovers. There’s just something magical about wrapping your hands around a warm bowl when the weather cools down. And if you’re craving a vegetarian soup that feels both comforting and gourmet, let me introduce you to Ratatouille Soup. Yes, just like Remy’s soup in the movie—but with a creamy, dreamy twist that makes it perfect for chilly days.
This cozy fall recipe is a nod to rustic French kitchens, where vegetables are the stars and herbs bring everything to life. It’s velvety, savory, and somehow tastes like a warm hug. Whether you’re looking to impress your dinner guests or just spoil yourself with something special, this soup checks all the boxes
Why You’ll Fall for This Ratatouille Soup
This isn’t just a soup—it’s a celebration of fresh produce and rich, layered flavor. Here’s why it deserves a spot in your recipe rotation:
- Inspired by Remy’s soup (yes, that adorable little chef from “Ratatouille”)
- A creamy, comforting French-inspired soup with depth
- It’s a totally satisfying vegetarian soup with the option to make it vegan
- Quick enough for a weeknight, fancy enough for guests
Ingredients
- 2 tablespoons olive oil
- 2 yellow onions, chopped
- 2 leeks (white part only), chopped (~1 cup)
- 3 garlic cloves, chopped
- 8 oz brown mushrooms, chopped
- 3 cups peeled and cubed potatoes (~10 oz)
- 1 teaspoon salt
- Pinch of black pepper
- 5 cups broth
- 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
- ½ cup heavy cream or plant-based cream
Let’s Cook!
- In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the chopped onions and leeks and sauté for 3–5 minutes until soft.
- Add garlic, mushrooms, salt, and a pinch of pepper. Cook for about 5 minutes, stirring occasionally, until mushrooms are golden and fragrant.
- Add potatoes, broth, white wine (if using), and fresh herbs. Stir well. Cover and simmer for 15–20 minutes, until potatoes are fork-tender.
- Remove the pot from heat. Use an immersion blender to puree until smooth. (Or blend in batches if using a regular blender—carefully!)
- Return to low heat, then stir in parmesan (or nutritional yeast) and heavy cream. Warm through gently.
- Serve hot with extra herbs or parmesan for garnish.
Tips for the Perfect Remy’s Soup
- No immersion blender? A regular blender works, but let the soup cool a bit to avoid hot splashes.
- Go vegan: Use plant-based broth, nutritional yeast, and dairy-free cream. It’s still rich and satisfying.
- No lemon balm? Skip it or sub in a tiny splash of lemon juice at the end.
- Want more texture? Reserve a handful of mushrooms and stir them in after blending.
- This soup thickens as it sits, so if you’re reheating leftovers, you might need a splash of broth or water.
A Bowl Full of Memory and Magic
I first made this soup on a rainy Sunday afternoon when I desperately needed something soul-soothing. I remember my daughter watching “Ratatouille” in the living room while the aroma of garlic, mushrooms, and fresh herbs drifted through the house. She wandered into the kitchen, sniffed the air, and said, “It smells like what Remy would make!” And just like that, this became our go-to rainy day meal. It’s comfort food with a little sparkle of movie magic.
What to Serve with Ratatouille Soup
This soup pairs perfectly with a crusty baguette (because, of course, we’re going full French here). A leafy green salad with a mustard vinaigrette adds brightness. Want to make it a little more special? Serve with herbed croutons or a soft cheese on toast. A glass of that white wine you used in the soup? Absolutely encouraged.
How to Store Leftovers
Let your Ratatouille Soup cool completely before transferring to airtight containers. It will keep in the fridge for up to 4 days and freezes beautifully for up to 2 months. When reheating, do it slowly over low heat and add a little broth or water if needed. The flavors actually get better the next day—a win for busy weeks.
FAQs: All About This Cozy Fall Recipe
Can I skip the wine?
Yes! The wine adds depth, but the soup is still delicious without it.
Can I use other vegetables?
Sure! Zucchini, celery, or even carrots can be added—just keep the balance of flavors in mind.
How can I make it gluten-free?
It already is! Just make sure your broth and cheese are certified gluten-free.
Is this kid-friendly?
Very! It’s smooth and creamy, and the mild flavors tend to win over picky eaters.
Soup Season’s Star: Ratatouille Soup
When the air turns crisp and your cozy socks come out of hiding, Ratatouille Soup is exactly what your soul craves. Inspired by Remy’s soup and rooted in the charm of a French kitchen, it brings comfort, flavor, and a touch of whimsy to your table. Whether you’re curled up solo or sharing a pot with loved ones, this vegetarian soup is like autumn in a bowl—simple, soothing, and just the right amount of fancy.
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Ratatouille Soup
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
Inspired by Remy’s iconic creation in Ratatouille, this creamy Ratatouille Soup brings together rustic French flavors in a velvety, vegetarian bowl of comfort. Loaded with seasonal vegetables, fresh herbs, and a touch of cream or nutritional yeast, it’s cozy, rich, and perfect for fall. Whether you’re serving it as an elegant appetizer or a soul-soothing main, this soup wraps you in warmth with every spoonful.
Ingredients
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2 tablespoons olive oil
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2 yellow onions, chopped
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2 leeks (white part only), chopped (~1 cup)
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3 garlic cloves, chopped
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8 oz brown mushrooms, chopped
-
3 cups peeled and cubed potatoes (~10 oz)
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1 teaspoon salt
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Pinch of black pepper
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5 cups broth
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½ cup dry white wine (optional)
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1 sprig fresh thyme, chopped
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1 sprig fresh parsley, chopped
-
1 sprig fresh marjoram
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1 sprig fresh lemon balm
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1 cup grated parmesan or nutritional yeast
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½ cup heavy cream or plant-based cream
Instructions
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In a large pot, heat olive oil over medium heat. Sauté onions and leeks for 3–5 minutes until soft.
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Add garlic, mushrooms, salt, and pepper. Cook for 5 minutes until mushrooms are browned.
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Add potatoes, broth, wine (if using), and herbs. Stir well.
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Cover and simmer for 15–20 minutes until potatoes are tender.
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Remove from heat. Use an immersion blender (or regular blender in batches) to blend until smooth.
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Return to low heat. Stir in parmesan or nutritional yeast and cream. Warm gently.
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Serve hot, garnished with herbs or extra cheese.
Notes
Use plant-based broth, dairy-free cream, and nutritional yeast for a vegan version.
No lemon balm? A splash of lemon juice works.
For texture, stir in reserved sautéed mushrooms after blending.
The soup thickens as it sits—add broth when reheating.
Freezes well; reheat slowly to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Plats
- Method: Stovetop / One-Pot
- Cuisine: French