Best 9 Provencal Vegetable Soup Recipes

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In the heart of Provence, where the sun-drenched fields yield an abundance of vibrant vegetables, lies a culinary gem that captures the essence of this picturesque region: Provencal Vegetable Soup. This delectable dish is a symphony of flavors, a harmonious blend of fresh, seasonal produce simmered in a flavorful broth. From the sweet and juicy tomatoes to the earthy sweetness of bell peppers, the crisp crunch of zucchini to the delicate flavor of green beans, each vegetable contributes its unique character to create a symphony of textures and tastes. Accompanying this hearty soup are two equally delightful variations: a luscious Vegan Provencal Vegetable Soup, catering to those with plant-based preferences, and a Minestrone-Inspired Provencal Vegetable Soup, a delightful fusion of Italian and Provencal flavors. Join us on a culinary journey as we explore these Provencal vegetable soup recipes, each offering a distinctive yet equally satisfying experience.

Check out the recipes below so you can choose the best recipe for yourself!

PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU



Provencal Vegetable Soup: Soupe au Pistou image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 21

4 tablespoons olive oil
3 medium leeks, dark green parts trimmed and discarded, light green and white parts thoroughly washed and cut into 1/2-inch dice
6 garlic cloves, minced
2 medium carrots, peeled and cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
8 cups chicken stock
Salt
1 teaspoon whole black and white peppercorns
4 small sprigs fresh thyme
4 small sprigs fresh parsley
12 green beans, trimmed and cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch dice
2 medium yellow summer squash, cut into 1/2-inch dice
1 ripe tomato, peeled, seeded, and cut into 1/2-inch dice
6 medium garlic cloves, peeled
6 ripe tomatoes, peeled, seeded, and chopped
4 to 6 tablespoons extra-virgin olive oil
30 fresh basil leaves, washed and dried
6 to 8 slices French bread, about 1/4-inch thick
Olive oil
6 to 8 ounces fresh creamy goat cheese

Steps:

  • In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt.
  • Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes.
  • Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough extra-virgin olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup.
  • Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F.
  • Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside.
  • When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt.
  • Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.

PROVENçAL VEGETABLE SOUP (SOUPE AU PISTOU)



Provençal Vegetable Soup (Soupe au Pistou) image

Provided by Ruth Cousineau

Categories     Soup/Stew     Cheese     Pasta     Potato     Soy     Vegetarian     Quick & Easy     Dinner     Lunch     Green Bean     Boil     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 22

For soup:
1 large leek (white and pale green parts only), washed and thinly sliced (2 cups)
1 celery rib, cut into 1/2-inch pieces
1 large carrot, cut into 1/2-inch pieces
1 garlic clove, finely chopped
1 large thyme sprig
2 tablespoons extra-virgin olive oil
1/2 pound boiling potatoes, peeled and cut into 1/2-inch pieces
1/2 pound Swiss chard, stems cut into 1/2-inch pieces and leaves coarsely chopped
8 cups water
2 cups thawed frozen edamame (fresh soybeans)
1/2 pound zucchini, cut into 1/2-inch pieces
1/4 pound green beans, trimmed and cut into 1-inch pieces
3/4 cup medium pasta shells
For pistou:
1 small tomato
1 cup packed basil leaves
1/2 cup packed flat-leaf parsley leaves
2 garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil
1 cup coarsely grated Gruyère (3 ounces)
Accompaniment: grilled baguette slices brushed with olive oil

Steps:

  • Make soup:
  • Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.
  • Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add water and bring to a boil, stirring and scraping up brown bits.
  • Stir in edamame, zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.
  • Meanwhile make pistou:
  • Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then purée with basil, parsley, and garlic in a food processor. Add oil and cheese and blend well.
  • Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.

PROVENçAL VEGETABLE SOUP WITH BASIL



Provençal Vegetable Soup With Basil image

This is my version of soupe au pistou, beloved in the South of France in both homes and restaurants. It is quite similar to neighboring Italy's minestrone al pesto. Made with flavorful ripe summer vegetables, it does not need a meat-based broth. To keep the soup green and fresh looking, some of the vegetables are cooked separately and added to the pot just before serving. A generous spoonful of garlicky basil pistou in each soup bowl gives the soup its bright sunny character.

Provided by David Tanis

Categories     soups and stews, appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 19

1 1/2 cups fresh shelling beans, such as cranberry or cannellini, from about 1 pound in the pod
1 small onion, peeled and stuck with clove
1 thyme sprig
1 bay leaf
1 large garlic clove, halved
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1 medium onion, diced, about 1 cup
Salt and pepper
1/2 pound yellow-fleshed potato, peeled and diced, or use baby potatoes, skin on, halved or quartered
1/4 pound romano beans, in 1-inch pieces
1/4 pound yellow wax beans
1/2 pound zucchini or summer squash, chopped, about 2 cups
2 cups basil leaves
4 small garlic cloves
1/2 cup extra-virgin olive oil
2 ounces grated Parmigiano, plus extra for serving
Salt and pepper

Steps:

  • Prepare the beans: Put the beans and 5 cups water in a saucepan over high heat. Add onion stuck with clove, thyme, bay leaf, garlic, salt and olive oil. Reduce heat and cook at a gentle simmer until tender, about 25 to 30 minutes. Leave beans to cool in their own broth. (May be cooked several hours or up to 1 day in advance.)
  • Make the soup: Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add diced onion, season generously with salt and pepper and stir to coat. Turn heat to medium and cook, stirring until softened and barely browned, about 10 minutes.
  • Add potato and 2 cups water to soup pot. Cover and cook until potatoes are soft, about 10 minutes. Add cooked shell beans and bean broth and bring to a simmer. Taste and adjust seasoning. Keep warm.
  • Meanwhile, working in batches in a separate pot, blanch Romano beans, wax beans and zucchini in salted water for 1 minute. Spread out to cool on a baking sheet.
  • Make the pistou: Put basil, garlic and olive oil in a food processor and pulse to a rough paste. (Alternatively, pound basil and garlic in a stone mortar and stir in oil and cheese.) Stir in about 1/2 cup grated cheese and season with salt and pepper. (Makes about 3/4 cup.)
  • To serve, add blanched vegetables to soup pot and simmer for 2 to 3 minutes. Ladle into bowls and add about 2 tablespoons pistou to the center of each bowl. Pass extra grated cheese at the table.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 23 grams, Carbohydrate 19 grams, Fat 27 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 489 milligrams, Sugar 4 grams

SOUPE AU PISTOU (PROVENçAL VEGETABLE SOUP)



Soupe au Pistou (Provençal Vegetable Soup) image

Provided by Bryan Miller

Categories     lunch, one pot, soups and stews, appetizer, main course

Time 30m

Yield 6 servings

Number Of Ingredients 15

4 quarts water
1 cup diced carrots
1 cup diced potatoes
1 cup diced onions
1 1/2 cups diced green beans
2 cups diced zucchini
1 1/4 pounds canned red kidney beans
4 cloves garlic chopped fine
1/2 cup tomato paste
3 tablespoons basil, fresh or dried, chopped
2 tablespoons olive oil
1 cup Swiss cheese finely grated
1 cup Parmesan cheese finely grated
1 cup other grated cheeses (optional)
Salt and pepper to taste

Steps:

  • In a pot, bring the water, salted, to a boil and add carrots, potatoes, onions, green beans and zucchini. Cook 20 minutes. Remove from heat.
  • Drain kidney beans and add them to the soup.
  • Mix oil, tomato paste, garlic and basil. Pour into the soup and stir well.
  • Before serving, sprinkle grated cheese to taste in a bowl or mug. Pour soup over cheese.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 16 grams, Fiber 10 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 2170 milligrams, Sugar 11 grams

PROVENCAL VEGETABLE SOUP



Provencal Vegetable Soup image

This is a traditional soup of Provence. Don't omit the pistou as this gives this dish a wonderful scent and color. Preparation time depends if using fresh or dried. If dried beans, soak overnight. An extra 30 min boiling time as stated in the procedure would be needed. Posted for ZWT5.

Provided by Pneuma

Categories     Potato

Time 1h45m

Yield 6-8 bowls, 6-8 serving(s)

Number Of Ingredients 21

1 1/2 cups fresh broad beans, shelled or 3/4 cup dried haricot beans, soaked overnight
1/2 teaspoon dried herbes de provence
2 garlic cloves, finely chopped
1 tablespoon olive oil
1 onion, finely chopped
1 large leek, finely sliced (or 2 small)
1 celery rib, finely sliced
2 carrots, finely diced
2 small potatoes, finely diced
4 ounces French beans
5 cups water
1 cup shelled garden peas (fresh or frozen)
2 small courgettes, finely chopped
3 medium tomatoes, peeled, seeded and finely chopped
handful spinach leaves, cut into thin ribbbons
salt & freshly ground black pepper, as needed
1 sprig fresh basil, to garnish
1 -2 garlic clove, finely chopped
1/2 cup basil leaves, packed
4 tablespoons parmesan cheese, grated
4 tablespoons extra virgin olive oil

Steps:

  • To make the pistou: mix in the food processor the 1st 3 pistou ingredients until smooth, adding the extra virgin oil last.
  • To make the soup: if using dried haricot beans,place in a saucepan and cover with water. Bring to a hard boil for 10 mins and drain. Place the par-boiled beans, or fresh beans if using, in a saucepan with the herbes de Provence and one of the garlic cloves. Add water to cover by 2.5 cm./1in. Boil, reduce heat and simmer over a medium low heat until tender, about 20 minuters for fresh breans and about 1 hour for dried beans. Set aside in the cooking liquid.
  • In a large saucepan or flameproof casserole heat the oil. Add onion and leeks, cook for 5 minutes, stir occasionally, until onion softens.
  • Add celery, carrots and the other garlic clove and cook, covered for 10 minutes, stirring.
  • Add potatoes, French beans and water, then season lighlty with salt and pepper. Bring to a boil, skim any foam that rises to the surface, then reduce the heat, cover and simmer for 10 minutes.
  • Add courgettes, tomatoes and peas together with the reserved beans and their cooking liquid and simmer for 25-30mins, or until all the vegetables are tender. Add the spinach and simmer for 5 minutes. Season the soup and swirl a spoonful of pistou into each bowl. Garnish with basil and serve.

Nutrition Facts : Calories 337.7, Fat 13.2, SaturatedFat 2.3, Cholesterol 2.9, Sodium 383.1, Carbohydrate 44.9, Fiber 12.5, Sugar 6.8, Protein 12.8

PROVENCAL VEGETABLE SOUP WITH PISTOU



Provencal Vegetable Soup With Pistou image

Make and share this Provencal Vegetable Soup With Pistou recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 1h36m

Yield 8 serving(s)

Number Of Ingredients 18

1/4 cup olive oil
1 onion, chopped
2 carrots, chopped
2 leeks, white and light green pars only, thinly sliced
2 garlic cloves, minced
1 stalk celery, chopped
1 teaspoon dried thyme
1 teaspoon salt
fresh ground black pepper
1 cup dry white wine
6 cups chicken stock or 6 cups vegetable stock
10 small new potatoes, quartered
1 (14 ounce) can navy beans, drained and rinsed
10 asparagus spears, trimmed and sliced
2 summer squash or 2 zucchini, chopped
2 cups chopped Baby Spinach
1 cup frozen peas, thawed
2 teaspoons fresh lemon juice

Steps:

  • In a big soup pot, heat oil over medium heat.
  • Add in onion; saute until softened, about 6 minutes.
  • Add in carrots, leeks, garlic, celery, thyme, salt and pepper; saute until vegetables start to soften, about 5 minutes.
  • Add in wine and cook until reduced by half, about 5 minutes.
  • Add in stock and potatoes; bring to a boil.
  • Decrease heat and simmer until potatoes are almost tender, about 15 minutes.
  • Add in beans, asparagus, squash, spinach, and peas; simmer until vegetables are tender, about 5 minutes.
  • Stir in lemon juice.
  • Taste and adjust seasoning with salt and pepper, if necessary.
  • Ladle into heated bowls and garnish each with a dollop of pistou.

Nutrition Facts : Calories 448, Fat 9.8, SaturatedFat 1.7, Cholesterol 5.4, Sodium 743.6, Carbohydrate 70.6, Fiber 13.6, Sugar 10.2, Protein 16.6

PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU RECIPE



PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU RECIPE image

Number Of Ingredients 24

Show: Wolfgang Puck's Cooking Class
4 tablespoons olive oil
3 medium leeks, dark green parts trimmed and discarded, light green and white parts thoroughly washed and cut into 1/2-inch dice
6 garlic cloves, minced
2 medium carrots, peeled and cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
8 cups chicken stock
Salt
1 teaspoon whole black and white peppercorns
4 small sprigs fresh thyme
4 small sprigs fresh parsley
12 green beans, trimmed and cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch dice
2 medium yellow summer squash, cut into 1/2-inch dice
1 ripe tomato, peeled, seeded, and cut into 1/2-inch dice
Pistou:
6 medium garlic cloves, peeled
6 ripe tomatoes, peeled, seeded, and chopped
4 to 6 tablespoons extra-virgin olive oil
30 fresh basil leaves, washed and dried
Goat Cheese Croutons:
6 to 8 slices French bread, about 1/4-inch thick
Olive oil
6 to 8 ounces fresh creamy goat cheese

Steps:

  • In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt. Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes. Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F. Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside. When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt. Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.

PROVENCAL VEGETABLE SOUP



Provencal Vegetable Soup image

From Barefoot in Paris, posted for ZWT III, France. NOTE: The recipe calls for 1 Cup Pistou, which can be found here - Recipe #192320 (the recipe editor wouldn't accept it as an ingredient)

Provided by pattikay in L.A.

Categories     Vegetable

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 cups chopped onions
2 cups chopped leeks, white and light green parts
3 cups unpeeled boiling potatoes, 1/2 inch diced
3 cups diced carrots
1 1/2 tablespoons kosher salt
1 teaspoon fresh pepper
3 quarts chicken stock
1 teaspoon saffron
1/2 lb French haricots vert, cut in half
4 ounces spaghetti, broken in pieces
freshly grated parmesan cheese

Steps:

  • heat the olive oil in a large stockpot, add the onions, and sauté over low heat for 10 min or till the onions are translucent.
  • Add the leeks, potatoes, carrots, salt and pepper and sauté over med heat for another 5 minutes add the chicken stock and saffron, bring to a boil then simmer uncovered for 30 min or till all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer and cook for 15 more minutes.
  • To serve whisk ¼ cup of the pistou (see note above) into the hot soup, then season to taste.
  • Depending on the saltiness of your chicken stock, you may need to add up to another T of salt.
  • Serve with parmesan and more pistou.

PROVENCAL VEGETABLE SOUP



PROVENCAL VEGETABLE SOUP image

Categories     Soup/Stew     Vegetable

Yield 8 Bowls

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, finely chopped
1 small leek, white part only, washed and finely chopped
2 ribs celery, chopped
1 small zucchini, diced
8 cups canned low-sodium chicken broth
1/2 cup canned navy beans, drained
1 can (16 ounces) new potatoes, drained
1 can (14 ounces) diced tomatoes, no-salt added
1 can (8 ounces) sliced carrots, drained
1 can (8 ounces) cut green beans, drained
2 ounces dry pasta, such as vermicelli, broken into small pieces
Salt and pepper, to taste

Steps:

  • Preparation Time: Approximately 15 minutes Cook Time: Approximately 35 minutes Preparation: Heat the olive oil in a large soup pot over medium heat. Add the onion, leek, celery and zucchini. Cook and stir until the vegetables are softened, about 5 to 8 minutes. Add the broth and beans; bring to a boil. Reduce the heat and cover; simmer for 15 minutes. Add the potatoes, tomatoes, carrots, green beans and pasta, and cover. Cook for 10 to 15 minutes or until the pasta is cooked through. Season with the salt and pepper. Ladle the soup into bowls and spoon a little of the pesto into each serving. Adapted from "Get with the Program! Guide to Good Eating!" by Bob Greene. Copyright 2003 by Bob Greene. Published by Simon & Schuster, Inc., N.Y. Reprinted by permission.

Tips:

  • Use fresh, seasonal vegetables. This will give your soup the best flavor and nutrients.
  • Don't be afraid to experiment with different vegetables. There are many different types of vegetables that can be used in Provencal vegetable soup, so feel free to mix and match to create your own unique recipe.
  • Be sure to sauté the vegetables before adding them to the soup. This will help to bring out their flavor and prevent them from becoming mushy.
  • Use a good quality vegetable broth. This will make a big difference in the flavor of your soup.
  • Season the soup to taste. Add salt, pepper, and other spices to your liking.
  • Serve the soup with a crusty baguette or some fresh bread. This will help to soak up the delicious broth.

Conclusion:

Provencal vegetable soup is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables, and it is also a good option for a meatless meal. With its bright flavors and vibrant colors, Provencal vegetable soup is a feast for the eyes as well as the palate.

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