Name: Ratatouille Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 2 yellow onions, chopped; 2 leeks (only white part), about 1 cup; 3 garlic cloves, chopped; 8 oz (250 g) brown mushrooms, chopped; 3 cups (300 g) peeled and cubed potatoes (~10 oz); 1 sprig of fresh thyme, chopped; 1 sprig of fresh parsley, chopped; 1 sprig of fresh marjoram; 1 sprig of fresh lemon balm; 2 tablespoons olive oil; 1 teaspoon salt; Pinch of black pepper; 5 cups (1.15 l) broth (vegetable or chicken); ½ cup (115 ml) dry white wine (optional); 1 cup (40 g) grated Parmesan or nutritional yeast for a vegan option; ½ cup (115 ml) heavy cream or a plant-based cooking cream

Jump to Recipe· 4.2 from 35 reviews

If you’ve ever craved the vibrant, rustic flavors of classic French Provençal cuisine in a warm, comforting bowl, this Ratatouille Soup Recipe will absolutely charm you. It’s a heartwarming blend of tender vegetables, fragrant herbs, and rich creaminess that transforms humble ingredients into a luxurious experience. Whether you’re seeking a wholesome meal on a chilly evening or just a fresh way to enjoy your vegetables, this soup captures the essence of ratatouille in a silky, sippable form that invites smiles with every spoonful.

Ingredients You’ll Need

The image shows a white marbled surface with 12 arranged bowls and items, each labeled. Starting from the top left, a small white bowl holds shredded parmesan cheese. To the right, a larger white bowl is filled with cubed yellow potatoes. Below the parmesan, a tiny white bowl contains coarse salt and black pepper. To the right, a small white bowl contains white chunks of chopped onions. Further right, a small white plate has minced garlic. In the center right, a medium white bowl is filled with sliced green and white leeks. At the bottom right, a clear glass measuring cup contains light yellow veggie broth with herbs floating on top. At the bottom left, a medium white bowl holds sliced brown mushrooms. To the left of the mushrooms, there are fresh green sprigs of marjoram, mint, thyme, and parsley laid out in a neat bundle. Above the herbs, there is a small clear glass of pale white wine. The overall colors include light yellow, white, green, light brown, and clear liquids, all on a clean white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Ratatouille Soup Recipe relies on simple yet essential ingredients that each play a crucial role in building layers of flavor and texture. Fresh vegetables and herbs bring brightness and earthiness, while a touch of cream and parmesan adds silky depth and richness.

Olive oil: The base for sautéing, lends a fruity, aromatic quality to the soup.
Yellow onions: Add natural sweetness and a soft, mellow flavor when cooked.
Leeks (white part only): Enhance the soup with a subtle onion-like crunch and delicate aroma.
Garlic cloves: Provide a savory punch that wakes up all the other flavors.
Brown mushrooms: Offer umami depth and a hearty texture.
Peeled, cubed potatoes: Give creaminess and body while thickening the soup perfectly.
Salt and black pepper: Essential for seasoning and balancing the flavors.
Broth: The flavorful liquid foundation that complements the vegetables.
Dry white wine (optional): Adds acidity and a subtle fruitiness that brightens the soup.
Fresh thyme, parsley, marjoram, and lemon balm: These herbs infuse the soup with complex, herbal notes and freshness.
Grated parmesan (or nutritional yeast): Delivers a cheesy richness; nutritional yeast is a perfect vegan swap.
Heavy cream (or plant-based cream): Creates a velvety, luscious finish.

How to Make Ratatouille Soup Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil in a large soup pot. Toss in the chopped yellow onions and the white parts of the leeks. Sauté them gently for about 3 to 5 minutes until they soften and their natural sweetness begins to develop—this sets a flavorful base for your soup.

Step 2: Brown the Mushrooms and Garlic

Add the chopped mushrooms, garlic, salt, and pepper to the pot. Keep stirring as they cook for about 5 minutes, allowing the mushrooms to release their moisture and then brown slightly. This step intensifies the umami flavor, giving your soup a delicious cooked depth.

Step 3: Simmer with Potatoes, Broth, Wine, and Herbs

Now, stir in the cubed potatoes, broth, and white wine if you’re using it. Add your fresh sprigs of thyme, parsley, marjoram, and lemon balm on top. Bring everything to a gentle simmer, then cover the pot with a lid and let it cook for 15 to 20 minutes, or until the potatoes are tender and ready to blend.

Step 4: Finish with Parmesan and Cream

Remove the herb sprigs from the pot, then stir in the grated parmesan and heavy cream. As they melt into the soup, they create a smooth, luscious texture and rounded flavor. Taste the soup and adjust salt if needed—broth saltiness can vary, so go slow and taste often.

Step 5: Blend to Desired Consistency

Let the soup cool slightly so it’s easier to handle. Using a stick blender or a regular blender (in batches, to avoid splatters), blend until the soup reaches your preferred texture. You can make it completely smooth or leave some chunks for a rustic feel. This step is where the soup transitions from stew-like to an elegant, velvety delight.

Step 6: Serve Warm and Garnished

Pour the soup into bowls while still warm. If it has cooled too much, gently reheat before serving. It’s now ready to be adorned with your favorite finishing touches.

How to Serve Ratatouille Soup Recipe

Inside a shiny metal pot, there is a mix of sliced mushrooms in light beige color, chopped yellow and green vegetables, and herbs in green shades floating in broth. On top of these ingredients, a large pile of shredded white cheese forms a fluffy mound in the center. The broth is light brown and the surface has some bubbles and steam rising. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Consider sprinkling a little extra grated parmesan or nutritional yeast for a hint of cheesiness on top. A gentle drizzle of high-quality olive oil adds richness and a beautiful sheen. Fresh chopped herbs like parsley or thyme bring freshness and a pop of color to brighten your bowl.

Side Dishes

This soup pairs wonderfully with toasted crusty bread or warm baguette slices—perfect for dipping and soaking up every last drop. A simple green salad with a light vinaigrette or a plate of roasted vegetables can complement the comforting flavors of the soup without overwhelming it.

Creative Ways to Present

For a cozy dinner, serve the soup in rustic bowls with a swirl of cream and a sprinkle of herbs on top. For gatherings, offer mini bread bowls or hollowed-out bell peppers filled with the soup for a fun and visually stunning presentation. You might even add a poached egg on top for an indulgent twist.

Make Ahead and Storage

Storing Leftovers

After cooking, let the soup cool completely before transferring it to an airtight container. Stored in the refrigerator, it will keep well for up to 3 days, making it easy to enjoy a flavorful lunch or dinner without extra prep.

Freezing

Ratatouille Soup Recipe freezes beautifully! Pour cooled soup into freezer-safe containers or bags and freeze for up to 3 months. Avoid adding cream or fresh herbs before freezing—wait to stir those in when reheating for best texture and flavor.

Reheating

When ready to enjoy, thaw the soup overnight in the fridge if frozen. Reheat gently on the stove over medium-low heat, stirring occasionally. Add cream, cheese, and fresh herbs toward the end to revive the soup’s creamy richness and bright herbal notes.

FAQs

Can I make this Ratatouille Soup Recipe vegan?

Absolutely! Swap the parmesan for nutritional yeast and replace the heavy cream with a plant-based cooking cream or coconut cream. The flavors remain vibrant and comforting without dairy.

What kind of broth works best for this soup?

A vegetable broth is the most versatile, especially if you want to keep it vegetarian or vegan. You can also use chicken broth for added richness, but make sure it’s a good quality, flavorful broth to enhance the soup.

Is white wine necessary in the recipe?

The white wine adds a lovely subtle acidity and complexity, but it’s completely optional. If you prefer to omit it or don’t have any on hand, just replace it with a little extra broth or water, and the soup will still be delicious.

Can I use frozen vegetables in this Ratatouille Soup Recipe?

While fresh vegetables are recommended for the best texture and taste, you can use frozen mushrooms or leeks in a pinch. Just be prepared for a slightly different texture, and adjust cooking times as needed.

How thick or thin should the soup be?

The beauty of this recipe is its flexibility. You can blend it completely smooth for a creamy, bisque-like soup or leave it slightly chunky for more body and bite. Adjust the thickness by playing with how much you blend or adding extra broth to thin it out.

Final Thoughts

There’s nothing quite like a warm bowl of this Ratatouille Soup Recipe to lift your spirits and nourish your body. It’s comforting, elegant, and surprisingly simple to make with fresh, accessible ingredients. I encourage you to dive into this recipe soon—you might just find it becomes your new go-to for cozy, flavorful meals that feel like a hug in a bowl.