Tomato Soupe au Pistou
Pesto & Pistou · Provencal Recipes · Soup · TasteThe last few days of summer have found me busily preserving tomatoes for use during the winter. Over in France, the long, hot August days were perfect for my first attempt at sundried plum tomatoes, which shrivelled in the garden sun for two days before being tightly packed. Continue reading for the original blog post.
Tomato soupe au pistou
Easy soup a variation on traditional Provencal soupe aux pistou
Check out this recipe
More Ways to Make Soupe au Pistou
Soupe au Pistou
A delicious soup in the middle of summer with lots of broth is surprisingly refreshing. Important: Pistou should never be cooked. It should be added to the soup as a finishing touch for flavouring before serving once the pot is off the heat.
Check out this recipe
Soupe au Pistou
This is a great informal meal for a crowd. It’s meant to be served warm rather than hot, so there are fewer worries about timing. Start with some saucisse sèche for your guests to nibble on. Then serve the soup and pass the pistou (make sure your significant other eats some of the pungent garlic basil paste as well). Add some sourdough bread and a well-chosen cheese plate to complete your meal.
Check out this recipe
Soupe au Pistou
This soup tastes better the next day after the ingredients have had a chance to get to know each other. Make both the soup and the pistou in advance so that when your guests arrive, you can enjoy their company. See the recipe note on making pistou.
Check out this recipeLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Harvest in Provence 2015 is a CorkerRelated Provence Articles
Make this Provencal Summer Menu Inspired by Seasonal Flavours
June 20, 2025
Cynthia Moos is a Provence native and the founder of Best French Forever, a lifestyle brand dedicated to women inspired by the Provençal art de vivre. Her mission is to invite women to slow down, reconnect with themselves, and curate a life they love. We asked Cynthia if she would curate our 2025 summer menu. …
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the “Rosé Mule,” a tantalizing cocktail …
Good Food and Cozy Dining in St-Rémy at Le Marilyn
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been in the restaurant business since …
Antibes: A Timeless Treasure on the Côte d’Azur
June 5, 2025
Nestled between the Mediterranean Sea’s azure waters and Provence’s rolling hills lies Antibes, a gem of the French Riviera that enchants visitors with its irresistible blend of history, art, and culinary traditions. A Journey Through the Centuries As you wander through the narrow, cobblestone streets of the old town, you are taking a journey through …
No Comment