Why You’ll Love This Recipe

Inspired by a beloved movie moment for a touch of nostalgia.
Silky, rich texture without being overly heavy.
Easily adaptable for vegan or dairy-free diets.
Perfect for cozy dinners or impressing guests.
Uses fresh herbs for a gourmet, restaurant-quality flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tbsp olive oil
2 yellow onions, chopped
2 leeks (white part only), sliced
3 garlic cloves, chopped
250g (8 oz) brown mushrooms, chopped
300g (3 cups) peeled and cubed potatoes
1 tsp salt
Pinch of black pepper
5 cups (1.15L) vegetable broth
½ cup unsweetened apple juice
1 sprig each of fresh thyme, parsley, marjoram, lemon balm (chopped)
1 cup (40g) grated Parmesan (or nutritional yeast for vegan option)
½ cup (115ml) heavy cream (or plant-based cream)

Directions

Heat olive oil in a large soup pot over medium heat. Add onions and leeks, cooking until softened, about 3–5 minutes.
Add mushrooms, garlic, salt, and pepper. Sauté for about 5 minutes, stirring occasionally.
Stir in potatoes, broth, apple juice, and herbs. Bring to a simmer, cover, and cook for 15–20 minutes or until potatoes are tender.
Remove herbs. Stir in Parmesan and cream.
Allow soup to cool slightly. Blend using an immersion blender or in batches in a regular blender until smooth or slightly chunky, depending on preference.
Reheat if needed and serve hot, garnished with extra Parmesan, a drizzle of olive oil, and fresh herbs.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Make it vegan by swapping Parmesan for nutritional yeast and using plant-based cream.
Add roasted red peppers before blending for a sweeter flavor.
Use a mix of wild mushrooms for a more earthy, complex taste.
Skip blending for a rustic, chunky soup.
Add a splash of lemon juice before serving for a bright finish.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently over medium-low heat on the stovetop, stirring occasionally.
Freeze for up to 2 months; thaw in the fridge overnight before reheating.

FAQs

Can I make this soup ahead of time?

Yes, it actually develops deeper flavor after resting in the fridge overnight.

How can I thicken the soup without cream?

Blend in a few extra cooked potatoes for natural creaminess.

Is it okay to use dried herbs?

Yes, but use about one-third the amount of fresh herbs called for in the recipe.

What type of mushrooms work best?

Brown mushrooms add earthiness, but cremini or a wild mix can add depth.

Can I make it in a slow cooker?

Yes, sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 4–5 hours.

Does this soup freeze well?

Yes, just note that dairy-based versions may separate slightly upon reheating.

How do I make it extra rich?

Add a pat of butter before blending for extra silkiness.

Can I serve it cold?

While traditionally served hot, a chilled version works well in summer, similar to vichyssoise.

What pairs well with this soup?

Crusty bread, a green salad, or a light quiche make great accompaniments.

Can I make this soup completely dairy-free?

Yes, swap Parmesan for nutritional yeast and cream for a plant-based version.

Conclusion

Remy’s Ratatouille Soup is more than just a recipe — it’s a cozy, cinematic experience in a bowl. With its creamy texture, layered flavors, and adaptability, it’s a dish that satisfies on all fronts, whether you’re making it for a special evening or a simple weeknight dinner.