Best 9 Soupe Au Pistou Provençal Vegetable Soup Recipes

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In the heart of Provence, where the sun-drenched fields yield an abundance of fresh vegetables, lies a culinary treasure known as Soupe au Pistou Provençal. This vibrant soup, a symphony of flavors and textures, captures the essence of Provençal cuisine with its aromatic broth, tender vegetables, and the vibrant green Pistou sauce.

Embark on a culinary journey with our comprehensive guide to Soupe au Pistou Provençal, featuring a collection of delectable recipes that showcase the versatility of this Provençal classic. From the traditional version brimming with seasonal vegetables to exciting variations that incorporate seafood, meat, and even vegan ingredients, we have a recipe for every palate and preference.

Discover the secrets of crafting a rich and flavorful broth, the art of selecting the freshest vegetables, and the delicate balance of herbs and spices that define this iconic soup. Elevate your culinary skills as we guide you through the process of making the vibrant Pistou sauce, the herbaceous heart of Soupe au Pistou, ensuring that every spoonful bursts with Provençal sunshine.

Whether you're a seasoned chef or a home cook seeking culinary inspiration, our collection of Soupe au Pistou Provençal recipes will ignite your passion for Provençal cuisine. Prepare to tantalize your taste buds and transport your senses to the sun-kissed landscapes of Provence with this extraordinary soup.

Recipes Included:

1. Soupe au Pistou Provençal (Traditional Recipe): Experience the authentic flavors of Soupe au Pistou with this classic recipe. A medley of fresh vegetables, aromatic herbs, and a vibrant Pistou sauce come together to create a harmonious symphony of flavors.

2. Seafood Soupe au Pistou: Elevate your soup game with the addition of succulent seafood. Shrimp, mussels, and calamari bathe in a flavorful broth, complemented by tender vegetables and the herbaceous punch of Pistou sauce.

3. Meatball Soupe au Pistou: Indulge in a hearty and comforting twist on the classic soup. Homemade meatballs, simmered in a rich broth, add depth and texture to this satisfying dish. The Pistou sauce adds a refreshing burst of flavor, balancing the richness of the meatballs.

4. Vegan Soupe au Pistou: Delight in the vibrant flavors of Soupe au Pistou without compromising on taste. This vegan-friendly recipe showcases a colorful array of vegetables, aromatic herbs, and a creamy cashew-based Pistou sauce, ensuring a satisfying and flavorful experience.

5. Summer Soupe au Pistou: Embrace the bounty of summer's harvest with this vibrant and refreshing soup. Fresh zucchini, tomatoes, bell peppers, and green beans mingle in a light broth, complemented by the aromatic Pistou sauce. Perfect for a light and flavorful summer meal.

Let's cook with our recipes!

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.

PROVENCAL VEGETABLE SOUP



Provencal Vegetable Soup image

Provided by Ina Garten

Categories     appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons good olive oil
2 cups chopped onions (2 onions)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
3 cups 1/2-inch-diced carrots (1 pound)
1 1/2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 quarts homemade chicken stock or canned broth
1 teaspoon saffron threads
1/2 pound haricots verts, ends removed and cut in 1/2
4 ounces spaghetti, broken in pieces
1 cup Pistou, recipe follows
Freshly grated Parmesan, for serving

Steps:

  • Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
  • To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
  • Pistou:
  • 4 large garlic cloves
  • 1/4 cup tomato paste
  • 24 large basil leaves
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup good olive oil
  • Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
  • Yield: 1 cup

SOUPE AU PISTOU



Soupe au Pistou image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons butter
1 cup zucchini, julienned
2 carrots, julienned
2 onions, very thinly sliced
3 stalks celery, julienned
1 tomato, peeled, seeded and finely chopped
1 quart water
Salt and pepper
3 garlic cloves
1 cup basil leaves, packed
1/4 cup Parmesan cheese, grated
5 tablespoons olive oil

Steps:

  • In a large pan, melt the butter. Add the vegetables, and season them well with salt and pepper. Place a round of buttered parchment over the vegetables, cover pan and cook on low heat, stirring 3 or 4 times, for 20 minutes. Add water, bring to a boil and simmer for about 7 minutes. Season with salt and pepper.;
  • In a food processor, blend the garlic, basil and cheese. Drizzle in the olive oil while machine is still running. Serve the soup with a dollop of pistou.;

SOUPE AU PISTOU



Soupe au Pistou image

Perhaps Provence's answer to minestrone, this seasonal vegetable soup - enriched with a simplified basil pesto (no pine nuts) - was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers' market. The ingredient list is long, but the labor involved in making this soup is minimal. It tastes best if you make it through step 2 a day ahead.

Provided by Martha Rose Shulman

Categories     dinner, editors' pick, soups and stews, main course

Time 2h30m

Yield Serves: Six to eight

Number Of Ingredients 24

1 1/2 cups white beans, soaked for six hours in 6 cups water and drained
2 quarts water
1 large onion, chopped
4 large garlic cloves, minced or pressed
A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf
Salt to taste
1 tablespoon extra virgin olive oil
2 leeks, white and light green part only, cleaned and sliced
1 pound tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with liquid
2 cups shredded savoy or green cabbage
2 large carrots, diced
2 celery stalks, diced
1 medium-size zucchini, scrubbed and diced
2 medium-size turnips, peeled and diced
1/2 pound green beans, trimmed and broken into 1-inch pieces (about 2 cups), blanched for five minutes and set aside
1/2 cup soup pasta, such as macaroni or small shells
Freshly ground pepper
2 large garlic cloves, halved, green shoots removed
Salt to taste
2 cups, tightly packed, fresh basil leaves
1/3 cup extra virgin olive oil
1/2 cup freshly grated Parmesan
Freshly ground pepper
1/2 cup freshly grated Parmesan for sprinkling

Steps:

  • Drain the white beans and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil. Skim off any foam, then add half the onion, half the garlic and the bouquet garni. Reduce the heat, cover and simmer 45 minutes. Add salt to taste.
  • Heat the olive oil in a heavy skillet, and add the remaining chopped onion and a generous pinch of salt. Cook, stirring, until tender, about five minutes. Add the leeks and remaining garlic. Stir together for a few minutes, and add the tomatoes. Cook, stirring, until the tomatoes have cooked down slightly and the mixture is fragrant, five to 10 minutes. Stir this mixture into the soup pot, add all of the remaining vegetables except the green beans, and bring back to a simmer. Cover and simmer over low heat for 45 minutes to an hour. Taste and adjust the seasonings.
  • While the soup is simmering, blanch the green beans for five minutes in salted boiling water. Transfer to a bowl of ice-cold water. Drain and set aside.
  • To make the pistou, mash the garlic with a generous pinch of salt in a mortar and pestle. Remove it and set aside. Grind the basil to a paste in the mortar, a handful at a time, then add the garlic back in and mix together well. Work in the olive oil a tablespoon at a time, then stir in the cheese.
  • Add the pasta to the simmering soup about 10 minutes before serving, and cook until cooked al dente. Add pepper, taste and adjust salt. Stir the blanched green beans into the soup and heat through. Serve, adding a spoonful of pesto to each bowl for guests to stir in. Pass additional Parmesan for sprinkling.

WINTER VEGETABLE SOUPE AU PISTOU



Winter Vegetable Soupe au Pistou image

This is a big, simple soup made with winter vegetables - all diced small and thrown into a big pot with water and simmered for an hour. It's garnished with the Provençal version of pesto, which does not contain any pine nuts. It makes a hearty meal.

Provided by Martha Rose Shulman

Categories     dinner, weekday, soups and stews, main course

Time 1h15m

Yield Serves 8

Number Of Ingredients 15

2 1/2 quarts water
1 large onion, finely chopped
4 large garlic cloves, minced
A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf
1/2 small head green cabbage, shredded about 1/2 pound, or 4 cups
1/2 pound winter squash, cut in 3/4-inch dice
2 large carrots, cut in small dice
2 celery stalks, cut in small dice
2 leeks, white and light green part only, cleaned and sliced optional
2 medium turnips, peeled and cut in small dice
Salt
1 can white beans, drained and rinsed
1/2 cup soup pasta, like macaroni or small shells
freshly ground pepper
1 batch pistou

Steps:

  • In a large soup pot, combine all of the ingredients except the canned beans, pasta and black pepper and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer for an hour. Taste, adjust salt, add pepper to taste, and stir in the canned beans (make sure they've been drained and rinsed).
  • While the soup is simmering, make the pistou if you don't already have some in your freezer.
  • Add the pasta to the simmering soup about 10 minutes before serving, and cook until al dente. Taste and adjust seasonings. Ladle the soup into bowls and place a dollop of pistou in each bowl, or pass the pistou in a bowl and let people stir in their own. Pass additional Parmesan or Gruyère for sprinkling.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 0 grams, Carbohydrate 30 grams, Fat 1 gram, Fiber 7 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 1205 milligrams, Sugar 5 grams

SOUPE AU PISTOU (PROVENCAL VEGETABLE SOUP WITH PESTO)



Soupe Au Pistou (Provencal Vegetable Soup With Pesto) image

Make and share this Soupe Au Pistou (Provencal Vegetable Soup With Pesto) recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 9h30m

Yield 8 serving(s)

Number Of Ingredients 15

4 medium carrots, peeled and chopped
3 medium boiling potatoes, peeled and chopped (Yukon Gold)
2 medium onions, chopped
1 1/2 cups chopped canned tomatoes
2 medium zucchini, chopped
8 cups water
salt
fresh ground pepper
2 cups cooked cannellini beans (drained canned are ok)
1 cup small shell pasta (ditalini or elbows)
1 1/2 cups fresh basil leaves, washed and well dried
1 cup fresh flat leaf parsley, washed and well dried
3 garlic cloves, peeled
coarse sea salt or kosher salt
1/3 cup extra-virgin olive oil

Steps:

  • Make the pistou-in a food processor or blender, combine the herbs and garlic; process until finely chopped; add salt to taste.
  • Blend in the oil; taste for seasoning and adjust (may use immediately or cover and refrigerate for up to 3 days).
  • Soupe-in a large slow cooker, combine the carrots, potatoes, onions, tomatoes, zucchini, and water; season with salt and pepper to taste.
  • Cover and cook on LOW for 8 hours, or until the vegetables are tender.
  • Stir in the beans and pasta; cook until the pasta is tender, about 30 minutes; taste for seasoning and adjust.
  • Spoon the soup into serving bowls; top each bowl with a spoonful of the pistou and serve hot.

Nutrition Facts : Calories 266.4, Fat 10, SaturatedFat 1.5, Sodium 294.6, Carbohydrate 38.1, Fiber 7.3, Sugar 6.9, Protein 7.9

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

SOUPE AU PISTOU (VEGETABLE SOUP WITH PESTO)



Soupe au Pistou (Vegetable Soup With Pesto) image

The cookbook author and culinary historian Jessica B. Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup - French country cooking at its best - made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto. You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite.

Provided by Tejal Rao

Categories     soups and stews, main course

Time 45m

Yield Serves 4-6

Number Of Ingredients 18

1 tomato, cored
1 cup basil leaves
1 cup flat-leaf parsley leaves
2 garlic cloves
2 tablespoons extra-virgin olive oil
3 ounces Parmesan or Gruyère, grated
1 celery rib, diced
1 carrot, peeled and diced
1 leek, white and pale green parts only, thinly sliced
1 sprig thyme
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1/2 pound potatoes, cut into bite-size pieces
1/2 pound zucchini or summer squash, cut into bite-size pieces
1/2 pound string beans, trimmed and cut into 1-inch pieces
3/4 pound kale, roughly chopped
1/2 pound fresh fava beans, shelled
3/4 cup small pasta shells

Steps:

  • Make the pistou: Purée the tomato, basil, parsley and garlic in a food processor. While the machine is running, drizzle in the oil. Add the cheese, and mix well, then transfer to a small bowl.
  • Make the soup: In a large, heavy pot over medium heat, add celery, carrot, leek, thyme and olive oil. Season with 1/2 teaspoon of salt and a few grinds of black pepper. Cook, stirring occasionally, until the leek is starting to brown, about 10 minutes.
  • Add the potatoes and 8 cups water, and bring to a boil, scraping up any bits stuck to the bottom of the pan. Simmer until the potatoes are tender, about 10 minutes, then stir in remaining vegetables and pasta. Cook uncovered until the pasta is al dente and the vegetables are tender, about 10 minutes.
  • Remove the pot from the heat, and stir in about half the pistou. Taste, and adjust the seasoning with salt and pepper. Serve with the rest of the pistou on the side, spooning it directly into the soup as needed.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 720 milligrams, Sugar 9 grams

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

Tips:

  • Use fresh, seasonal vegetables for the best flavor.
  • Don't overcrowd the pot when cooking the vegetables. They should have enough room to cook evenly.
  • Add the pasta or rice to the soup just before serving so that it doesn't overcook.
  • Season the soup to taste with salt, pepper, and herbs.
  • Serve the soup with a dollop of pistou on top.

Conclusion:

Soupe au pistou is a delicious and hearty soup that is perfect for a cold day. It is made with fresh vegetables, pasta or rice, and a flavorful broth. The soup is topped with a dollop of pistou, a Provençal sauce made with basil, olive oil, and garlic. Soupe au pistou is a classic French dish that is sure to please everyone at the table.

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