Recipe for Tomato Soupe au Pistou
Jackie shares her version of a Provencal classic soupe au pistou. In this variation, there is a heavier dose of tomatoes to give you a summery reminder as winter closes in.
According to Jackie,
All this tomato growing and preserving couldn’t go by without attempting a few new recipe ideas in the kitchen and in a departure from the tried and tested, a provençale classic, soupe au pistou, was subject to a rather tomatoey twist.
You can read her full blog post on tomato soupe au pistou here.
A printable version of Jackie’s recipe is found below.
![Tomato Soup au Pistou Recipe @PestoPistou](https://perfectlyprovence.co/wp-content/uploads/2015/11/img_20150916_211346-e1442750045298.jpg)
Tomato soupe au pistou
Equipment
- 1 blender
Ingredients
- 1 Kg Large, ripe tomatoes Peeled, cored and chopped*
- 1 Large onion Finely chopped
- 1 Large Carrot Finely sliced
- 1 Stick Celery Finely sliced
- 1 Litre Fresh vegetable stock
- 200g Washed swiss chard or spinach (optional)
- 100g small pasta Such as conchigliette, coquillettes or ditali rigati
- 200g Dried haricot beans Soaked overnight then simmered until soft
- Handful Thyme sprigs
- 3 bay leaves
- 1 Tsp Sea Salt
- To taste Black pepper
- olive oil For frying
For the pistou:
- 10 Sundried tomatoes From a jar, drained of oil
- 30g Parmesan Finely grated
- 2 Large garlic cloves Crushed
- 60ml Extra virgin olive oil
- A Pinch Salt
Instructions
To make the pistou
- Place the pistou ingredients in a blender and blitz on full power for a few seconds.
- Stir and blitz again until you have a smooth paste.
- Put the sauce to one side or store in the fridge if it’s hot in the kitchen.
To make the soup
- Sauté the onion, carrot and celery in the olive oil until they are soft.
- Pour in the tomatoes and fry for a further five minutes.
- Add the stock, thyme and herbs and leave to bubble for 20 minutes.
- Then throw in the pasta and simmer again for ten minutes or so until cooked through.
- Finally, stir in the cooked haricot beans and chard / spinach if using.
- Remove the thyme stalks and bay leaves, then season with salt and pepper.
- Pour the soup into individual serving dishes and top each one with a good spoonful of tomato pistou. Ah, summer in a bowl!
Notes
Additional Soup Recipes
![Fennel Tomato Soup Pastis @CocoaandLavender](https://perfectlyprovence.co/wp-content/uploads/2016/05/fennel-tomato-soup-with-pastis-150x150.jpg)
![Soupe au Pistou Recipe from Provence](https://perfectlyprovence.co/wp-content/uploads/2023/02/Soupe-au-Pistou-Recipe-from-Provence-100x100.jpg)
![French Soup Recipe with Chestnuts](https://perfectlyprovence.co/wp-content/uploads/2020/12/French-Soup-Recipe-with-Chestnuts-150x150.jpg)
![White Bean Soup Recipe Winter Warmer](https://perfectlyprovence.co/wp-content/uploads/2020/10/White-Bean-Soup-Winter-Warmer-150x150.jpg)
![Lentil Sausage Sweet Paprika Soup Cook'n with Class](https://perfectlyprovence.co/wp-content/uploads/2018/03/Lentil-Sausage-Sweet-Paprika-Soup--150x150.jpg)
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