Remi’s Ratatouille Soup Recipe (Disney-Inspired, Creamy & Delicious!)

Can we talk about how a cartoon rat made vegetables look absolutely irresistible? Ever since watching Ratatouille, I've been low-key obsessed with recreating that magic. Not gonna lie, the movie version looked way too complicated for a weeknight dinner.

So I took all those gorgeous vegetables—eggplant, zucchini, peppers, tomatoes—and turned them into a creamy, comforting soup instead. It's got all the flavors of traditional ratatouille without the precise layering and hours of roasting. Basically, it's the lazy (but equally delicious) version that Remi would totally approve of. At least, I'd like to think so.

The first time I made this, I was skeptical about blending it all together. Would it actually taste good? Spoiler alert: it's amazing. That combination of roasted vegetables with herbs and a touch of cream creates this velvety soup that tastes way fancier than the effort required. Disney magic in a bowl, if you will.

Why You'll Love This Remi's Ratatouille Soup

It tastes like you spent all day cooking. Seriously, this soup has that slow-cooked, deeply flavorful vibe that makes people think you're some kind of culinary genius. Little do they know it takes less than an hour.

Veggie-packed without tasting "healthy." Sometimes healthy food tastes... healthy, you know? This doesn't. It's creamy, rich, and indulgent while sneaking in eggplant, zucchini, peppers, and tomatoes. Your body will thank you even if your taste buds think they're being spoiled.

Perfect for using up those vegetables. Got random vegetables hanging out in your fridge looking sad? This soup is basically a vegetable rescue mission. Eggplant going soft? Zucchini getting wrinkly? Throw 'em in. Problem solved.

It's naturally vegetarian and can be vegan. No meat needed for this flavor bomb. Use vegetable broth and skip the cream (or use coconut cream), and you've got a completely plant-based meal that's still incredibly satisfying.

The flavor develops beautifully. This is one of those soups that tastes even better the next day. Make a big batch, and you've got lunch sorted for the week. The herbs and vegetables continue melding together into something even more delicious.

Disney nostalgia meets comfort food. There's something special about eating food inspired by your favorite movie. It's like bringing a little piece of that Parisian kitchen magic into your own home. Plus, it makes dinnertime way more fun.

Ingredients You'll Need

Alright, let's gather our ingredients. Remi would be proud of this vegetable lineup.

For the Soup Base:

• 3 tablespoons olive oil – Extra virgin adds better flavor
• 1 medium onion, diced – Yellow or white works great
• 4 cloves garlic, minced – Because this is French-inspired, and garlic is life
• 1 medium eggplant, diced – About 3-4 cups. Don't peel it; the skin adds nutrients and color.
• 2 medium zucchini, diced – Green or yellow, doesn't matter
• 1 red bell pepper, diced – Adds sweetness and color
• 1 yellow bell pepper, diced – Optional but makes it prettier
• 1 can (28 oz) crushed tomatoes – Or use fresh tomatoes if you're feeling fancy
• 3 cups vegetable broth – Chicken broth works too if you're not vegetarian
• 1/2 cup heavy cream – Makes it luxuriously creamy. See FAQ for dairy-free options.
• 2 teaspoons dried basil – Or 2 tablespoons fresh
• 1 teaspoon dried oregano – Classic French herb combo
• 1 teaspoon dried thyme – Adds that earthy depth
• 1 bay leaf – Don't skip this; it adds subtle complexity
• Salt and black pepper to taste – Season generously

For Garnish:

• Fresh basil, chopped – Makes it look Instagram-worthy
• Grated Parmesan cheese – Optional but delicious
• Sautéed mushrooms and leeks – Like in the picture! Totally optional but fancy
• Drizzle of olive oil – Finishing touch
• Crusty bread – For dipping, obviously

Key Notes:

• Don't skip salting the eggplant if you have time. It removes bitterness and excess moisture.
• Fresh herbs make a difference if you have them, but dried works perfectly fine.
• The quality of your tomatoes matters. San Marzano tomatoes are worth the extra dollar.

Step-by-Step Instructions

Let me walk you through this. It's basically just chopping vegetables and letting them do their thing.

Step 1: Prep Your Eggplant (Optional but Recommended)

If you have 20 minutes to spare, dice your eggplant and toss it with about 1 teaspoon of salt in a colander. Let it sit for 15-20 minutes—you'll see water beading up on the surface. Pat it dry with paper towels. This step removes bitterness and prevents the eggplant from getting too mushy.

Pro tip: If you're short on time, skip this. The soup will still be delicious, just potentially slightly more bitter depending on your eggplant.

Step 2: Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until it's soft and translucent. Add the garlic and cook for another minute until it smells amazing. This is the flavor foundation, so don't rush it.

Step 3: Add the Vegetables

Toss in the eggplant, zucchini, and bell peppers. Stir everything together and cook for about 8-10 minutes, stirring occasionally. The vegetables will start to soften and release their moisture. You want them to get a little golden and caramelized—that's where the flavor is.

Step 4: Add Tomatoes and Herbs

Pour in the crushed tomatoes and vegetable broth. Add the basil, oregano, thyme, and bay leaf. Season with salt and pepper. Give everything a good stir, then bring it to a boil.

Step 5: Simmer Until Tender

Once it's boiling, reduce the heat to medium-low and let it simmer uncovered for about 20-25 minutes. You want the vegetables to be completely tender and the flavors to meld together. Your kitchen should smell absolutely incredible at this point.

Step 6: Remove the Bay Leaf

Fish out that bay leaf and discard it. Nobody wants to bite into that later.

Step 7: Blend It Up

Here's where the magic happens. Use an immersion blender to puree the soup until it's smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender. Just be careful—hot liquids expand, so don't fill it more than halfway and hold the lid down with a towel.

Note: You can leave it slightly chunky if you prefer some texture. Totally up to you.

Step 8: Add the Cream

Stir in the heavy cream and let the soup simmer for another 2-3 minutes. The color will lighten to this gorgeous creamy tan, and the texture will become silky smooth. Taste and adjust seasoning—this is when you add more salt, pepper, or herbs if needed.

Step 9: Serve and Garnish

Ladle the soup into bowls. If you're going for that Disney presentation, top it with sautéed mushrooms and leeks (just slice and cook them in a pan with a little butter until golden). Add fresh basil, a sprinkle of Parmesan, and a drizzle of good olive oil. Serve it hot with crusty bread on the side.

Serving Suggestions

This soup is versatile and pairs well with lots of things:

With crusty French bread. This is non-negotiable in my book. A warm baguette or sourdough for dipping into that creamy soup? Chef's kiss. You need something to soak up every last drop.

Topped with sautéed vegetables. Mushrooms, leeks, or even some crispy roasted chickpeas add texture and make it feel more substantial. Plus, it looks fancy, which never hurts.

Alongside a simple salad. A light arugula salad with lemon vinaigrette balances out the richness of the soup perfectly. Keeps things fresh and not too heavy.

With grilled cheese. Okay, hear me out—a grilled cheese sandwich with this soup is basically the ultimate comfort food combo. Dip that sandwich in the soup and thank me later.

As a pasta sauce. This soup is thick enough to work as a pasta sauce. Toss it with penne or rigatoni, top with fresh basil and Parmesan, and boom—instant dinner upgrade.

With a poached egg on top. For breakfast or brunch, float a poached egg on top of the soup. When you break that yolk and it mixes with the creamy soup? Absolute heaven.

Storage Tips

Leftovers? Lucky you.

Refrigerator: Store the soup in an airtight container in the fridge for up to 5 days. The flavors actually get better as it sits, so day-two soup is often better than day-one soup. Reheat gently on the stove over medium-low heat, stirring occasionally.

Freezer: This soup freezes beautifully! Let it cool completely, then transfer to freezer-safe containers or bags. It'll keep for up to 3 months. Pro tip: freeze it in portion sizes so you can thaw just what you need. Leave some space at the top because liquids expand when frozen.

Reheating tips: Thaw frozen soup overnight in the fridge, then reheat on the stovetop over medium-low heat. If it's gotten too thick, add a splash of broth or water to thin it out. Stir frequently to prevent sticking. You can also microwave individual portions at 50% power, stirring every 2 minutes.

Make-ahead hack: You can prep all the vegetables a day ahead and store them in the fridge. When you're ready to cook, you'll cut your active time almost in half. Some people even make the entire soup base (everything except the cream) and add the cream when serving for the freshest flavor.

My Final Thoughts

This ratatouille soup has become one of those recipes I make when I want to feel like I'm treating myself but also want something wholesome and nourishing. It's comfort food that doesn't make you feel sluggish afterward, you know?

The best part is how adaptable it is. Got extra vegetables? Throw them in. Want it vegan? Easy swap. Need it fancier for guests? Add those sautéed mushrooms and leeks. It's basically the little black dress of soups—works for any occasion with the right accessories.

If you make this, I'd love to hear if it brings back those Ratatouille movie vibes for you! Did you get fancy with the garnishes? Did you make it while watching the movie? Let me know in the comments!

Now go channel your inner Remi and get cooking. Anyone can cook, right? ;)

Happy cooking!
Kip