This generous and colorful Provençal soup is a true celebration of summer, bursting with fresh vegetables and fragrant basil and garlic pistou. Rich in Mediterranean flavors, it is simultaneously comforting and light, making it perfect for a simple yet memorable meal.
⏱️75 min
📊Easy
👥6 servings
🍽️Soup
vegetarianbudget-friendlyfamilylight
Ingredients
3 piècescarrots
3 pièceszucchini
3 piècespotatoes
4 piècesfresh tomatoes
250 ggreen beans
2 piècesonions
6 goussesgarlic
40 gfresh basil
100 ggrated Gruyère cheese
150 mlextra-virgin olive oil
2 litreswater
1 cuillère à cafésalt
0.5 cuillère à cafépepper
30 gpine nuts
Instructions
1PREPARE THE VEGETABLES: Carefully peel the carrots, potatoes, and onions. Rinse the zucchini, tomatoes, and green beans with cold water. Cut the carrots into slices about 1 cm thick, potatoes into 2 cm cubes, zucchini into half-slices, onions into small fine dice, and seed and crush the tomatoes. Thinly slice the green beans on the bias for even cooking. Chef's tip: preparing all vegetables in advance allows for harmonious and regular cooking.
2BEGIN COOKING THE SOUP: Heat 2 liters of water in a large pot over medium-high heat until it simmers gently. Add the diced onions and let them soften slightly for 3-4 minutes, stirring regularly, until they become translucent. This step develops the base flavors of the soup and creates an aromatic foundation, the way Parisian chefs like to do it.
3ADD THE ROOT VEGETABLES: Pour the sliced carrots and diced potatoes into the pot. Gradually pour the simmering water and bring to a boil. Let cook over medium heat for about 15 minutes, until the potatoes begin to soften but are not completely cooked. You can check doneness with a fork: they should offer slight resistance. The water should remain at a gentle boil, never at a rolling boil which would break apart the vegetables.
4ADD THE DELICATE VEGETABLES: Now incorporate the zucchini half-slices, sliced green beans, and crushed tomatoes. Season generously with 1 teaspoon of salt and pepper lightly. Let the soup cook over medium heat for an additional 20 minutes, stirring occasionally. All vegetables should be completely tender while retaining their slight texture and vibrant color. A good test: insert a fork into a carrot; it should go in without major resistance. Do not extend cooking beyond this time to preserve vitamins and bright colors.
5PREPARE THE PISTOU: While the soup finishes cooking, prepare the pistou by finely chopping the fresh basil with your hands or a knife to avoid bruising it. Peel the 6 garlic cloves and mince them very finely. In a mortar or bowl, lightly crush the garlic with salt using a pestle or the back of a spoon to release its aromas, then gradually add the fresh basil while gently mixing. Pour the extra-virgin olive oil in three additions, stirring constantly with a wooden spoon to form a smooth and homogeneous paste. Then add the grated Gruyère cheese and mix well. The pistou should be homogeneous, glossy, and fragrant, not reduced to a fine purée.
6FINISH AND SERVE: Generously add a spoonful of pistou to the hot soup and stir well so the paste gradually dissolves and perfumes all the liquid. Reserve the remaining pistou so each guest can add more to their preference at serving time. Pour the soup into preheated bowls, place another spoonful of fresh pistou in the center of each bowl, and garnish with lightly toasted pine nuts. Chef's tip: the pistou should be added at the end of cooking to preserve the delicate aroma of fresh basil. Soupe au Pistou is enjoyed hot, savoring each spoonful of this Mediterranean symphony.