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+ servings
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.
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