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    Home » Recipes » Soup Recipes

    Soupe Au Pistou

    Published: Apr 3, 2017 · Modified: Dec 27, 2022 · by Debra with · 1194 words. About 6 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    Soupe au Pistou is an easy homemade vegetable soup recipe that is perfect for winter or spring. Let the vegetables that are in season guide you, and use whatever beans you have in the cupboard.

    Soupe au Pistou

    This post contains affiliate links. If you purchase through my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Soupe au Pistou (also called Provençal Soup) is a classic French vegetable soup that has as many variations as your cupboard has crannies. It's made with whatever vegetables are in season, and bulked up with pantry staples like beans and canned tomatoes.

    You'll be surprised how much flavor you get without using any kind of stock, just add water to the canned tomatoes. The vegetables and aromatics will do the rest.

    I was inspired by Julia Child's Soupe au Pistou recipe, but also one from my Buvette cookbook, and one from Anthony Bourdain. I found almost no concensus except that pistou has no nuts of any kind in it. (Julia's pistou has tomato in it!) So make it your own!

    Jump to:
    • Soupe au pistou is a classic French recipe that's easy and customizable!
    • Ingredients you'll need
    • How to make Soupe au Pistou
    • Tips for the best Soupe au pistou
    • FAQ
    • Storage and reheating instructions
    • More easy vegetarian soup recipes
    • Recipe

    Soupe au pistou is a classic French recipe that's easy and customizable!

    • You don't need any stock! Water is the base of the soup, so the flavor of the vegetables shines through.
    • Quick prep: Just chop a few things like onions and carrots, then add everything else and simmer.
    • Made in one pot for easy cleanup.
    • It's vegetarian and gluten free!
    • You can mix up the ingredients and make it with whatever veggies and beans you have on hand.
    Ingredients for soupe au pistou arranged on a cutting board: beans, vegetables, basil and tomatoes.

    Ingredients you'll need

    This seems to be one of those recipes that is more of a gesture or a suggestion. In fact, it embodies the very thing that Jacqes Pepin refers to when he says you must take a recipe and make it your own each time, according to the ingredients you have, the time of year, the type of pan you use, etc.

    For the soupe:

    • Canned whole tomatoes: I prefer San Marzano here for their incredibly bright flavor.
    • Onions, carrots and leeks: These are doing double duty as the aromatics in our broth and actual vegetables in the soup. The leeks make it very French, no?
    • Olive oil: To sauté the veggies and get us started
    • Water: Yes, this is an ingredient. It is going to be our "stock." It will take on all the flavors of the vegetables. Easy and economical.
    • Black beans and cannelini beans: You can really use whatever canned beans you have. Chickpeas would be great, kidney beans, too. And if you just want to use one kind of bean, do that!
    • Spinach: Or another leafy green like kale or Swiss chard. Just get something green in there.
    • Crushed red pepper, salt and pepper: The crushed red pepper is optional.

    For the pistou:

    • Olive oil, fresh basil, parmesan, garlic: I always recommend using authentic parmigiano reggiano. The taste and texture are so much better, it's worth the investment.

    How to make Soupe au Pistou

    Step 1: Chop the leeks, onions and carrots

    Slice the leeks into thin strips - see tips below. Dice the onions and slice the carrots into small rounds or half moons.

    Step 2: Sauté the chopped veggies and add remaining ingredients

    In a heavy-bottomed soup pot, sauté leeks, onion and carrot in olive oil until they begin to soften. Then add all remaining ingredients except spinach.

    Step 3: Simmer the soupe au pistou and add spinach to finish

    Simmer until flavors are combined, about an hour. Add spinach about 15 minutes before serving.

    Pistou in a food processor.

    Step 4: Make the pistou

    Meanwhile, make the pistou in a food processor. For a small amount like this, I use a mini food processor. Add the basil, cheese and garlic and pulse together, then add the olive oil in batches and pulse until it becomes a paste, or stream it in if you wish.

    Remove the soup from the heat, serve topped with a big dollop of pistou, a drizzle of olive oil, and a bit more cheese on top.

    Soupe au Pistou in a white serving bowl, a white lid for the bowl is leaning against it.

    Tips for the best Soupe au pistou

    • Leeks grow in sandy soil and they can have a lot of grit in them. Be sure to slice them in half lengthwise and rinse thoroughly under running water before slicing into strips.
    • Don't have these exact ingredients? Use what you have—different kinds of beans, add fresh tomatoes, use kale instead of spinach, add bell peppers. That's the whole point of soupe au pistou. Make it your canvas!
    • Don't run the food processor too long when making the pistou as the heat of the blades can cause the basil to darken.

    FAQ

    Can you freeze soupe au pistou?

    Yes!! This soup freezes well in an airtight container for up to four months. A great way to preserve those vegetables from the garden for a later date.

    Can you make soupe au pistou vegan?

    Yes! Just eliminate the cheese from the pistou. You'll want to use less olive oil since the cheese isn't there to soak it up.

    Storage and reheating instructions

    • Store soupe au pistou in an airtight container in the refrigerator for up to 4 days.
    • To reheat, transfer to a saucepan over medium-low heat.
    • To stretch your leftovers, add more veggies and/or a small can of tomatoes or beans.

    More easy vegetarian soup recipes

    These vegetarian soups also use water as a base, no stock necessary.

    • Creamy Cauliflower Soup with Brie is another wonderfully simple French soup that uses only a few ingredients.
    • For something that is light but hearty, try Tuscan White Bean Soup with Kale.
    • Gazpacho is the lightest, freshest soup and also one of the easiest to make—no cooking!

    Recipe

    Soupe au pistou in a white bowl.

    Soupe au Pistou

    Soupe au Pistou is an easy homemade vegetable soup recipe that is perfect for winter or spring. Let the vegetables that are in season guide you, and use whatever beans you have in the cupboard.
    4.84 from 6 votes
    Print Pin
    Course: Soup
    Cuisine: French, Provençal
    Diet: Gluten Free, Vegetarian
    Keyword: soupe au pistou
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 6 people
    Calories: 339kcal

    Equipment

    • chef's knife
    • cutting board
    • large stock pot
    • mini food processor

    Ingredients

    Soup

    • 4 cups water
    • 1 can whole tomatoes 15 ounces
    • 2 carrots diced
    • 1 onion diced
    • 2 leeks white and light green parts only, thinly sliced
    • 1 can black beans
    • 1 can cannellini beans
    • 3 handfuls fresh spinach or one small box frozen cooked
    • pinch crushed red pepper
    • salt and cracked black pepper to taste

    Pistou

    • 2 cups fresh basil
    • ½ cup olive oil
    • ½ cup Parmigiano cheese or Pecorino
    • 1 clove garlic grated on a microplane
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    Instructions

    Soup

    • In a heavy-bottomed soup pot, sauté leeks, onion and carrot in olive oil until they begin to soften.
    • Then add all ingredients except spinach. Simmer until flavors are combined, about an hour. Add spinach about 15 minutes before serving.
    • Remove the soup from the heat, serve topped with a big dollop of pistou, a drizzle of olive oil, and a bit more cheese on top.

    Pistou

    • Make the pistou in a food processor. Add the basil, cheese and garlic and pulse together, then add the olive oil in batches and pulse until it becomes a paste, or stream it in if you wish.

    Notes

    This post contains affiliate links. If you make a purchase through one of my links, I may receive a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 339kcal | Carbohydrates: 30g | Protein: 12g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 333mg | Potassium: 408mg | Fiber: 9g | Sugar: 3g | Vitamin A: 5785IU | Vitamin C: 12mg | Calcium: 216mg | Iron: 4mg

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    Reader Interactions

    Comments

    1. Linda

      April 07, 2017 at 12:02 pm

      Sounds yummy!!

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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