Provençal Vegetable Soup is a true celebration of the South of France. This comforting soup showcases the region’s sun-drenched bounty, brimming with garden-fresh vegetables such as carrots, peas, zucchini, peppers, leeks, French beans, tomatoes, and celery. Seasoned with Provençal herbs such as thyme and rosemary, this dish offers interesting flavors and textures. White beans add a layer of heartiness, while the psitou, or garlicky sauce with cheese, infuses an herbal richness to the soup, thus tying all the ingredients together. Its earthy flavors pair well with a French baguette or any crusty bread. Whether you like to have it as a light lunch or a rustic dinner starter, this soup is truly satisfying!
Reading was one of my main escapes during the cold, wet winters in England. I read of distant lands, fascinating places, and of course, their cuisines and cultures. One of the best books I read was Peter Mayle’s funny and true-to-life memoir, A Year in Provence, which chronicled a whole year of the domestic ‘bliss’ of Provençal life. Warming my chilled toes in front of a radiator, nestling a hot cup of tea, this Provençal life whisked me away every time. It took me from the ever-present gray skies and chilled rain that greeted my doorstep to sun-basking hillocks dappled with olive groves and an ocean of lavender. This was also my first introduction to the art of Provençal cooking, as it talked about French outdoor markets and the plethora of warmed bread and chilled summer soups.
What is Provencal Vegetable Soup?
One of the most iconic dishes of Provence is the Vegetable Soup, also known as the Soupe au Pistou. This simple, earthy dish is one of my perennial favorites. Served with a rough baguette, it is hearty, healthy, and above all else, tasty. It’s a farmer’s soup, and the ingredients and their preparation reflect that. It showcases the Provençal style of cooking while also highlighting its heritage: one born out of a farmer’s thriftiness in using what is seasonal and handy. What distinguishes this soup is the pistou.
Classically, the three base vegetables for this Provençal soup are tomatoes, zucchini (or courgettes in France and the UK), and fresh haricot verts or French beans. While the base soup stock in France can be made from meat, I prefer to allow my leeks, garlic, tomatoes, and olive oil to talk as they slowly caramelize to form the sweet-tart base flavor profile.
The first time I had soupe au pistou in Provence, the waiter shaved the Gruyere onto the pistou and allowed the heat from the soup to melt it. It was divine and highly entertaining. I created this recipe inspired by many French cookbooks I browsed through over time.
Context of Provençal Vegetable Soup:
- Provençal history traces back to 6th-century Greek settlers, who the Romans later colonized and subsequently other Celtic and Gothic groups before formally becoming a part of France. Its rich history is also reflected in its cuisine.
- Provence’s formal ‘administrative’ name is Provence-Alpes-Côte d’Azur, which covers the area from the Southern Alps to the Mediterranean, from the West of Marseille to Nice.
- With such a large and diverse landscape, Provençal cooking can be very regional, expressing the different preparation methods and the availability of meats, vegetables, and seafood.
- The basis of all Provençal cooking is the holy trinity of olive (including olive oil), garlic, and herbs. No dish can be considered Provencal without these ingredients.
Frequently Asked Questions:
- What is pistou?
It’s hard to understate the significance of the pistou. I know I’ve called it a condiment above, but it is so much more in many ways. Adding the pistou with its basil, garlic, olive oil, and cheese mix elevates the flavor profile of a dish that is already tasty under its vegetable base. I think that’s what makes me love this dish so much. I can use whatever leftover vegetables I have and turn them into a Provencal Vegetable Soup. The pistou adds the rich silkiness to the soup’s texture while rejuvenating.
2. How is pistou different from pesto?
You would have heard or read that a pistou is the French version of the pesto. There is some truth to that, but to be clear, there are differences.
- Nuts: Pesto tends to use nuts such as pine nuts or even walnuts, which add depth and a twist to the taste. On the other hand, a pistou does not contain nuts and remains true to the basil and garlic that constitute its base.
- Cheese: Pesto tends to contain a modicum of cheese (Parmesan or Pecorino Romano), while a true pistou has a 1:1 ratio of cheese to basil leaves.
- Other spices: Pesto’s flavor is heightened by adding black pepper or cracked pepper flakes, whereas a pistou does not.
- Uses: Pesto is used as a sauce, while pistou is a condiment.
3. What are other add-ons for this soup?
You could add fennel, any squash, corn kernels, and broad beans to the Provençal Vegetable Soup.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. If you enjoy my recipes, subscribe to my mailing list to receive the latest recipes directly in your inbox. From my pen to your table, Bon Appétit!
Ingredients:
- Vegetables: leek, celery, French beans, carrots, peas, zucchini, peppers, tomato
- Beans: white cooked (or canned) beans (or use red kidney beans)
- Oil: olive oil
- Stock: homemade vegetable stock
- Spices/seasoning: Provencal seasoning, ground pepper
- Pistou: homemade pistou (see notes)
- Garnish: fresh oregano
How to make the Provençal Vegetable Soup:
- Heat olive oil in a Dutch oven or pot. Add the leek and celery and sauté for a minute on medium heat. Add the carrots, garlic, French beans and sauté for 1-2 minutes.
2. Toss in the zucchini, tomato, peppers, and sauté for a minute. Add the stock to the pot, and cook for 10 minutes on medium heat.
3. Season the soup with salt, Provencal seasoning, and ground pepper. Add the frozen peas and cooked beans. Cook for 5 minutes.
4. Turn off the heat. Ladle the soup into bowls, add a dollop of homemade pistou, and serve hot, garnished with fresh oregano.
1. Substitute Provencal seasoning with thyme and dried rosemary.
2. The veggies are cooked in stages for flavor, color, and texture. Do not add all the veggies at once, as some of them will get overcooked.
3. Do not overcook the white beans. If using dried beans, soak them in water overnight and pressure cook in an Instant Pot until firm and cooked through.
Serving suggestions:
Serve the Provencal Vegetable Soup hot in a bowl with a dollop of homemade pistou. Garnish with fresh oregano and serve it with any crusty bread.
Storage:
Refrigerate leftover soup for 2-3 days or freeze it in airtight containers for 3 months. Reheat the Provencal Vegetable Soup in a pot or microwave it.
Other soup recipes that you might like:
Provençal Vegetable Soup
Equipment
- Dutch oven, stovetop
Ingredients
- 1½ tbsp olive oil extra virgin
- 3 clove garlic minced or crushed
- 1 leek white/light green part chopped
- 1 stick celery chopped
- 4 French beans (haricots verts) chopped
- 1 carrot peeled, small cubes
- 1 zucchini peeled, chopped
- ¼ cup fresh peas
- 2 tomato blanched, deseeded, chopped
- 1 bell pepper chopped
- ¼ cup white beans cooked
- 4 cup homemade vegetable stock
- 1 tsp salt
- 1 tsp ground pepper
- 1½ tsp Provencal seasoning
- ⅓ cup pistou
- 2 sprig fresh oregano for garnish
Instructions
- Prepare the ingredients. Prepare the homemade pistou. To make pistou at home, grind fresh basil leaves and some cheese in a spice grinder with garlic, salt, and olive oil.
- Heat olive oil in a Dutch oven or pot. Add the leek and celery and sauté for a minute on medium heat. Add the carrots, garlic, French beans, and sauté for 1-2 minutes.
- Toss in the zucchini, tomato, peppers and add the stock to the pot, Cook for 10 minutes on high to medium heat.
- Season the soup with salt, Provencal seasoning, and ground pepper. Add the frozen peas and cooked beans. Cook for 5 minutes.
- Turn off the heat. Ladle the soup into bowls, add a dollop of homemade pistou and serve hot garnished with fresh oregano.
Notes
- To make pistou at home, grind fresh basil leaves and some cheese in a spice grinder with garlic, salt, and olive oil.
- Substitute Provencal seasoning with thyme and dried rosemary.
- The veggies are cooked in stages for flavor, color, and texture. Do not add all the veggies at once, as some of them will get overcooked.
- Do not overcook the white beans. If using dried beans, soak them in water overnight and pressure cook in an Instant Pot.
Nutrition
0 Comments