How to refine a soup?

[OMGitsnotgood]

I recently blitzed some leftover pan cooked ratatouille and potatoes with some stock and it made a lovely tasty lunchtime soup for the family.

I rarely make soup as a starter, usually prefer a plate of something but we have friends over next weekend, one of whom only ever orders soup when we go out. I'm thinking of recreating this soup as it really was tasty, but want it less rustic and more refined. Am thinking more stock to thin it and passing it through a sieve? I'll roast the veg so the flavours are more intense so won't suffer from more stock. Any other tips? As said I don't really make soup as a starter, my experience limited to family fodder!

Thank you.

Less potato and add cream.

Or use white beans (cannellini or butter beans?) instead of potato.

Use a really good stock.

Blend well.

I can't add cream to the whole soup as I have another guest who can't tolerate it - sorry should have said that in the OP. Could put a swirl of cream in the bowls of those who can take it, thank you. Good shout re beans instead of potato (one less thing to cook too!)

I'm hoping for a thinner consistency without compromising flavour

texture. maybe roast pumpkin seeds and add on top before serving. Also love bits of crispy pancetta on top, but if you have veggie guests it's not so good.

Roast the veg including plenty of unpeeled garlic to pop in, add fresh herbs and some lemon zest before blending, maybe make a pistou type puree to swirl on top rather than cream? I like the pumpkin seeds idea, maybe with pumpkin oil too.

Excellent ideas thank you.

I'm mainly concerned about getting the consistency right ie thinner without watering it down too much

Blitz up some herbs and olive oil to sprinkle on top.

Maybe blend two thirds with a bit more stock, but still leave some of the veg in pieces to keep some texture.

Sour cream instead of ordinary cream. It will sit very nicely in the centre of the bowl and add a little acid hit. Or some good Greek feta crumbled over for acid and salt hits. Some shreds of spring onion over the top. Soak in water for a bit after shredding so they curl a bit.

Your soup sounds divine.