Nothing feels more comforting than a warm bowl of soup filled with fresh vegetables. Inspired by French cuisine and the heartwarming story of Ratatouille, this soup blends classic garden vegetables into a creamy, nourishing bowl of goodness. With its rich flavors and smooth texture, it’s the perfect dish to enjoy on a cozy evening, whether in spring, autumn, or any season in between.
why you’ll love remi’s ratatouille soup
This soup takes all the rustic charm of traditional ratatouille and transforms it into a smooth, creamy comfort food. It’s hearty yet wholesome, filled with nourishing vegetables like zucchini, eggplant, bell pepper, and mushrooms. The addition of herbs gives it a lovely depth of flavor, while cream (plant-based or dairy) makes it velvety and indulgent. It’s easy to prepare and makes an impressive centerpiece for a light dinner.
Print
how to make remi’s ratatouille soup
This creamy ratatouille soup blends classic French vegetables into a smooth and comforting bowl. Full of nourishing flavors, it’s perfect for cozy dinners all year round.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
2 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 eggplant, diced
1 red bell pepper, diced
1 cup mushrooms, sliced
4 cups vegetable broth
2 medium tomatoes, chopped (or 1 can diced tomatoes)
1 tsp dried thyme
1 tsp dried basil
Salt & pepper, to taste
½ cup plant-based cream or regular cream (optional)
Fresh parsley or leeks, for garnish
Instructions
Sauté Vegetables – In a large pot, heat olive oil. Add onion, garlic, carrots, and celery. Cook until softened.
Add Main Veggies – Stir in zucchini, eggplant, bell pepper, and mushrooms. Cook for 5–7 minutes until slightly tender.
Simmer – Add tomatoes, broth, thyme, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
Blend – Use an immersion blender to puree the soup until smooth and creamy. (Leave some chunks if you like texture.)
Finish – Stir in cream if using, adjust seasoning, and simmer for another 5 minutes.
Serve – Garnish with fresh parsley, leeks, or a drizzle of olive oil.
Notes
Use fresh, ripe tomatoes for best flavor. Blend until smooth or leave some chunks for a rustic version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 9g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
tips for success
- Sautéing the aromatics first builds a flavorful foundation.
- Blend until smooth for a creamy consistency, or leave a few chunks for texture.
- Use ripe, fresh tomatoes if in season for the best flavor.
creative variations
- Rustic Version: Skip blending and enjoy the soup with chunky vegetables.
- Spicy Twist: Add a pinch of red pepper flakes for gentle heat.
- Cheesy Touch: Stir in shredded Parmesan or vegan cheese before serving.
serving suggestions
- Pair with crusty French bread or baguette for dipping.
- Serve with a simple side salad for a light but filling meal.
- Top with a swirl of cream and fresh herbs for a restaurant-style presentation.
storing leftovers
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. For longer storage, freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.