Provencal Vegetable Soup With Pesto Recipe

Warm up this holiday season with this delicious vegetable soup recipe brought to you by

Provencal Vegetable Soup with Pesto
(Soupe au Pistou)
Yield: Serves 4-6


1  Tbsp. olive oil
¼ cup onions, diced
½ cup carrots, peeled and small dice
½ med green bell pepper, small dice
½ cup red potatoes, small dice
¼ cup celery, small dice
1  quart water, or stock
2  med tomatoes, small dice
½ cup zucchini, small dice
Salt & freshly ground black pepper, to taste

Yield: Approximately ¾ Cup
3 cloves garlic, rough chop
2 cups fresh basil, rough chop
¾ cup parmesan cheese, freshly grated
¾ cup extra virgin olive oil

1. Soup: Heat olive oil in a heavy pot or kettle. Stir in the diced onions and cook over low to medium heat until limp and golden, not brown (“sweating”).
2. Add the carrots, green bell pepper, potatoes, celery, salt and a few grindings of pepper. Add water or stock.
3. Add the tomatoes and cook 3-4 minutes longer.
4. Stir in the zucchini and simmer for 5 minutes, or until the vegetables are tender. Taste and season.
5. Pesto: In a food processor or in a mortar and pestle, mash the garlic and basil to a paste. Work in half of the parmesan cheese. Mix in olive oil, 1 tablespoon at a time.
6. Ladle the soup into a tureen.
7. Thin the pesto with ½ cup of soup stock and stir as much of the pesto as you like into the soup. Pass the remaining cheese separately.


Recipe courtesy of Escoffier School of Culinary Arts

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