Soupe au Pistou French Vegetable Soup

Soupe au Pistou is a glorious broth-based vegetable soup from the South of France that is seasoned with pistou, a French version of pesto.

This recipe is a rare dish on my site that does not serve 2, but it will last in the fridge for up to a week and it is a fantastic soup for lunch.

Vegetarian Provencal Pistou Soup

Soupe au pistou is a glorious naturally vegetarian soup form the south of France.

It's essentially a broth-based soup that showcases the best veggies of the season and it was a dish that I would make endlessly when I grew my own veggies.

It kinda grew into my summer garden vegetable soup and winter vegetable soup recipes, however the defining feature of pistou soup is the presence of the verdant green pistou.

Pistou is very similar to pesto, a sauce that I have countless examples of, everything from rocket pesto for a pizza to a pea pesto that I stir through pasta.

Like many regional dishes there are many toes that you can step on, with vigorous advocates for different ingredients.

I prefer to keep mine simple, basil, olive oil, garlic, cheese and lots of black pepper.

Finally, the pistou is stirred in at the last minute by the diner and for me, never added to the soup, because as far as I am concerned, freshness is the key.

Frequently Asked Questions

What's the difference between pistou and pesto?

The key difference between the two is the lack of pine nuts (or indeed and nuts) in pesto.

Just like its Italian brethren, alongside basil, it also features garlic and cheese. Although that cheese is not always Parmesan, Mimolette or Gruyere is often mentioned in recipes from the region.

Can I change up the vegetables?

Yes absolutely, when I was an avid gardener everything and everything from the vegetable pot went into this soup.

Earlier in the year, I would add stuff like courgettes, fresh beans and broad beans, later in the year, I add sweet potatoes, parsnips or squash.

The simple rule is to add root vegetables or harder vegetables at the start because they need longer to cook.

Can I make this in advance?

Yes, this reheats wonderfully, I make this as a large batch soup and eat it over 3-4 days.

Cover the pistou with some cling film and it will sit in the fridge for a few days. You will need to add a splash of water and some more salt with each batch that you reheat because the pasta seems to suck up all the moisture.

What sort of pasta should I use?

I usually use whatever small pasta shapes that I have in the cupboard. I have used some small macaroni in this instance, another wonderful option is to break up some angel hair spaghetti into short lengths.

Serving Suggestions

I'm not gonna be breaking any ground here, but I like to serve the soupe au pistou with some bread, imaginative hey?

I usually opt for some slices of French baguette.

Although if you really want to go to two on the garlic, then some cheesy garlic bread works wonderfully.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 24cm or 10" saucepan.
• Mini blender.
• Chopping board.
• Kitchen knife.
• Stirring and serving spoons.
• Sieve or colander.
• Weighing scales and or a combination of a measuring jug, cups and spoons.