Ratatouille Soup

My kids have *always* been picky eaters. But ever since we watched *Ratatouille*, there’s one dish they’ve consistently cheered for: Ratatouille Soup! It’s incredibly comforting, healthy, and so easy to create magic with simple ingredients. So, grab your aprons and your favorite soup pot because I’m sharing our well-loved family recipe that’s sure to bring a smile to everyone’s face, picky eaters and all.

this Recipe

This vibrant, heartwarming Ratatouille Soup comes together in just about 35 minutes. It’s packed with good-for-you veggies and bursts with flavor. It’s one of my go-to recipes for busy weeknights or anytime I need a healthy meal that doesn’t require a lot of fuss.

Why You’ll Love It

• Quick & Easy: This Ratatouille Soup takes only about 35 minutes to whip up from start to finish, making it perfect for a weeknight meal.
• Healthy & Flavorful: It’s full of nutritious vegetables like leeks, mushrooms, and potatoes, making it a delicious way to sneak in extra veggies.
• Versatile: You can adjust the consistency to your preference, from chunky to smooth, and easily customize the flavors with different herbs and spices.
• Kid-Approved: Even my picky eaters gobble this soup up—it’s a winner for the whole family!

Ratatouille Soup

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5 from 1 review

• Author: Molly Carswell Pilz
• Total Time: 35 mins
• Yield: 6 servings

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Description

This quick and easy Ratatouille Soup is packed with healthy vegetables and bursts with flavor. Ready in just 35 minutes, it’s a comforting, kid-friendly meal perfect for busy weeknights. Customize it with your favorite herbs and spices for a unique twist.

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Ingredients

• 2 tablespoons olive oil
• 2 chopped yellow onions
• 2 chopped leeks (white part only, about 1 cup)
• 3 minced garlic cloves
• 8 oz (250g) chopped brown mushrooms
• 3 cups (300g) peeled and cubed potatoes
• 1 teaspoon salt
• A pinch of black pepper
• 5 cups (1.15L) vegetable broth
• ½ cup (115ml) dry white wine (optional)
• 1 sprig each of fresh thyme, parsley, marjoram, and lemon balm, all chopped
• 1 cup (40g) grated Parmesan cheese (or nutritional yeast for a vegan option)
• ½ cup (115ml) heavy cream or plant-based cooking cream

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Instructions

1. Heat the olive oil in a large soup pot or Dutch oven. Add the chopped onions and leeks, and sauté for about 3-5 minutes until softened.
2. Add the chopped mushrooms, minced garlic, salt, and pepper to the pot. Cook for about 5 minutes, stirring constantly, until the mushrooms release their moisture and turn golden brown.
3. Add the cubed potatoes, vegetable broth, white wine (if using), and all the chopped fresh herbs to the pot. Bring the mixture to a simmer, cover with a lid, and cook for 15-20 minutes, or until the potatoes are tender.
4. Remove the herb sprigs from the soup. Stir in the grated Parmesan cheese (or nutritional yeast) and heavy cream (or plant-based cream), allowing them to melt into the soup. Taste and adjust the seasoning with more salt if needed. Let the soup cool slightly, then carefully blend it using an immersion blender or a regular blender until smooth. If using a regular blender, work in batches and vent the lid to prevent splattering. You can also reserve some of the soup before blending if you prefer a chunkier texture.
5. Reheat the soup if necessary. Serve hot, garnished with extra Parmesan, a drizzle of olive oil, and fresh herbs.

Notes

For a richer flavor, roast the vegetables before adding them to the soup. You can also add other vegetables like zucchini, bell peppers, or eggplant. If you don’t have fresh herbs, you can use dried herbs, but use about 1/3 of the amount. For a smoother soup, strain it through a fine-mesh sieve after blending.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Soups
• Method: Stovetop
• Cuisine: French

Ingredient Overview

Here’s what you’ll need to make this flavorful Ratatouille Soup:

• Aromatics: 2 tablespoons olive oil, 2 chopped yellow onions, 2 chopped leeks (white part only, about 1 cup), 3 minced garlic cloves
• Veggies: 8 oz (250g) chopped brown mushrooms, 3 cups (300g) peeled and cubed potatoes
• Seasoning: 1 teaspoon salt, a pinch of black pepper
• Liquids: 5 cups (1.15L) vegetable broth, ½ cup (115ml) dry white wine (optional)
• Herbs: 1 sprig each of fresh thyme, parsley, marjoram, and lemon balm, all chopped
• Creamy Finish: 1 cup (40g) grated Parmesan cheese (or nutritional yeast for a vegan option), ½ cup (115ml) heavy cream or plant-based cooking cream

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Heat the olive oil in a large soup pot or Dutch oven. Add the chopped onions and leeks, and sauté for about 3-5 minutes until softened.

Step 2: Add Mushrooms and Seasoning

Add the chopped mushrooms, minced garlic, salt, and pepper to the pot. Cook for about 5 minutes, stirring constantly, until the mushrooms release their moisture and turn golden brown.

Step 3: Simmer the Soup

Add the cubed potatoes, vegetable broth, white wine (if using), and all the chopped fresh herbs to the pot. Bring the mixture to a simmer, cover with a lid, and cook for 15-20 minutes, or until the potatoes are tender.

Step 4: Blend and Finish

Remove the herb sprigs from the soup. Stir in the grated Parmesan cheese (or nutritional yeast) and heavy cream (or plant-based cream), allowing them to melt into the soup. Taste and adjust the seasoning with more salt if needed.

Let the soup cool slightly, then carefully blend it using an immersion blender or a regular blender until smooth. If using a regular blender, work in batches and vent the lid to prevent splattering. You can also reserve some of the soup before blending if you prefer a chunkier texture.

Step 5: Serve

Reheat the soup if necessary. Serve hot, garnished with extra Parmesan, a drizzle of olive oil, and fresh herbs.

Pro Tips

• Broth Makes a Difference: Using high-quality vegetable broth without many additives is key to a flavorful soup. I like to make my own, but a good store-bought one works fine too! Check out our guide to amazing broths.
• Don’t Overcrowd the Pot: Make sure your pot is large enough so the vegetables can sauté properly. Overcrowding leads to steaming instead of browning.
• Blending Caution: If using a regular blender, fill it no more than halfway full with hot soup to prevent burns.

Recipe Variations

• Spicy Ratatouille Soup: Add a pinch of red pepper flakes or a diced jalapeño pepper along with the garlic for a spicy kick. Serve with a dollop of plain yogurt or sour cream for extra richness. For other Korean inspired soups, try our delicious Korean recipes.
• Italian Twist: Substitute fresh basil and oregano for the herbs and add a can of diced tomatoes for an Italian-inspired Ratatouille Soup.
• Creamy Tomato Ratatouille Soup: Add one 14.5 oz (411g) can of diced tomatoes and reduce broth by one cup to achieve a creamy tomato-based soup.

Serving Suggestions

This Ratatouille Soup is a delightful meal on its own, especially on a chilly evening. Ladle it into warm bowls and garnish with a swirl of cream or olive oil, a sprinkle of fresh herbs, and a side of crusty bread. You can also find a great side in our delicious Korean side dishes.

For a lighter meal, pair it with a fresh green salad with a lemon vinaigrette. For something heartier, serve it alongside grilled cheese sandwiches or a simple pasta dish.

Final Thoughts

This Ratatouille Soup is more than just a recipe; it’s a reminder of the simple joys of family, good food, and shared moments. It’s quick enough for a weeknight meal but special enough for a weekend gathering. Give it a try, and let me know what you think in the comments below!

Don’t forget to share your culinary creations! Find me on Facebook, Instagram, and Pinterest. And for more family-friendly Korean recipes, check out my Korean Dinner recipe collection.