Pesto & PistouProvencal RecipesSoupTaste

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.

#Tomatoes in #Provence @PerfProvence

Tomato Soup au Pistou Recipe @PestoPistou

Tomato soupe au pistou

Course Soup
Cuisine French, Provencal
Servings 4 People



  • 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


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!


* To peel the tomatoes, scoop out the core with a sharp knife and cut a cross in the bottom of each fruit.  Place in boiling water until the skins start to peel back.  Remove and place in a bowl of cold water.  The skins should now peel off easily.
Tried this recipe?Let us know how it was!

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Jackie Dyer

Jackie is a freelance Human Resources Consultant, based in the UK, and a regular visitor to France where she has a small home. A resident of Nice during the 1990s, Jackie recently started a blog called Pesto and Pistou to record all the things she loves about the food, wine and atmosphere of the Côte d’Azur and its neighbouring Italian region of Liguria. In her spare time, Jackie runs wine tasting events for small groups, having studied for wine qualifications while working for an independent wine merchant that specialises in importing French wines, including some of Provence’s most iconic gems. With a plethora of Provençal cookbooks in a library that keeps growing, she likes nothing more than to sit down with a glass of Côtes de Provence to ‘investigate all things foodie from Nice to Genoa and beyond’.

Visit Pesto & Pistou here so Jackie can tempt you with a taste of the Côte d'Azur

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