Ratatouille Soup

Why You’ll Love This Recipe

This soup is quick to prepare yet full of depth, with layers of flavor from fresh herbs, umami mushrooms, and rich parmesan. It’s easily adaptable for vegan diets and works beautifully as a cozy solo meal or a dinner party showpiece. The smooth, creamy texture is pure comfort in a bowl, with bright, balanced flavors that feel both fresh and hearty.

ingredients

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

2 tablespoons olive oil
2 yellow onions, chopped
2 leeks (white parts only), sliced (~1 cup)
3 garlic cloves, minced
8 oz (250 g) brown mushrooms, chopped
3 cups (300 g) peeled and cubed potatoes (~10 oz)
1 teaspoon salt
Pinch of black pepper
5 cups (1.15 l) vegetable broth
½ cup (115 ml) apple juice
1 sprig fresh thyme, chopped
1 sprig fresh parsley, chopped
1 sprig fresh marjoram
1 sprig fresh lemon balm
1 cup (40 g) grated parmesan (or nutritional yeast for vegan option)
½ cup (115 ml) heavy cream (or plant-based cooking cream)

directions

1. Heat olive oil in a large soup pot over medium heat. Sauté onions and leeks for 3–5 minutes until softened.

2. Add mushrooms, garlic, salt, and pepper. Cook for 5 minutes, stirring often, until mushrooms release moisture and begin to brown.

3. Stir in potatoes, broth, apple juice, and all herbs. Bring to a simmer, cover, and cook for 15–20 minutes until potatoes are tender.

4. Remove herb sprigs for a milder flavor, or leave them for a stronger herbal note.

5. Stir in parmesan and cream until melted and well combined.

6. Using an immersion or regular blender, puree the soup until smooth or leave slightly chunky, depending on your preference.

7. Reheat if necessary and serve warm with a drizzle of olive oil, extra parmesan, and fresh herbs.

Servings and timing

Servings: 6 bowls
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

• Make it vegan by using nutritional yeast instead of parmesan and plant-based cream instead of heavy cream.

• Add zucchini or roasted red peppers for extra vegetable depth.

• Stir in cooked white beans for extra protein.

• Top with homemade croutons for added texture.

storage/reheating

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens, add a splash of broth or water to loosen. For longer storage, freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

FAQs

Can I make this soup without cream?

Yes, simply leave it out or replace it with plant-based milk or cream.

What can I use instead of mushrooms?

Eggplant or zucchini can add a similar hearty texture.

Can I make this ahead of time?

Yes, it reheats well and can even taste better the next day as the flavors develop.

Should I peel the potatoes?

Peeling is optional; leaving skins on adds texture and nutrients.

Can I use dried herbs instead of fresh?

Yes, but use about one-third the amount, as dried herbs are more concentrated.

How do I make it thicker?

Reduce the amount of broth slightly or simmer uncovered to let the liquid evaporate.

What type of mushrooms work best?

Brown mushrooms add depth, but cremini, portobello, or a mix also work.

Can I make it chunky instead of pureed?

Yes, simply skip the blending step for a rustic-style soup.

Is this recipe gluten-free?

Yes, as long as your broth and cream are certified gluten-free.

What can I serve with this soup?

Crusty bread, a side salad, or a grilled cheese sandwich pair beautifully.

Conclusion

Ratatouille Soup blends rustic French comfort with a refined twist, making it a versatile dish for any occasion. Its combination of tender vegetables, fragrant herbs, and creamy richness creates a deeply satisfying experience that’s as comforting as it is elegant.