This is a lovely summer vegetable soup that my father discovered years ago from Wolfgang Puck (who was recounting a favorite recipe from his mother).
It’s a French classic “Soup au Pistou” for which you gently cook very fresh summer vegetables in either water or stock, and stir in a paste (“pistou”) of basil, garlic, and tomatoes.
This soup is similar to a light Italian minestrone, but without the white beans, and with a pistou “pesto” for flavor.
It’s simple, light, healthy, and delicious. Clean eats that taste amazing!
Dad makes the soup several times each summer, especially when the garden is producing a lot of summer squash and tomatoes. It’s a great way to use up garden produce.
Vegetable Soup with Sweet Basil RecipePrint
Note from Wolfgang Puck: His mother only uses water, because her vegetables are peak-of-the-season, just-picked, and therefore full of flavor, but you can use stock if you like. Pistou, the puree of tomatoes, basil, garlic, and olive oil in this recipe, is a traditional French condiment that adds a burst of flavor just before serving.
- 2 small leeks, white part only
- 1 large potato, peeled
- 1 small onion
- 2 stalks celery
- 1 medium zucchini
- 12 green beans
- 2 medium carrots, peeled
- 6 tablespoons olive oil
- 3 tablespoons water
- 2 quarts chicken stock (or 2 qts water, 4 bouillion cubes, a pinch of thyme, and 1/2 bay leaf OR you can use vegetable broth for a vegetarian option)*
- 4 to 6 ripe tomatoes, peeled and seeded
- 4 medium garlic cloves
- 30 fresh basil leaves, washed and dried
- 1/2 teaspoon freshly ground black pepper
- A few drops of Tabasco sauce
*Use gluten-free stock or bouillon for gluten-free version.
1 Prep vegetables: Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4 inch diced cubes.
2 Cook the vegetables: In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the 3 tablespoons of water. Add the vegetables and cook over medium-low heat until all the water evaporates. Do not brown the vegetables.
3 Add stock and simmer: Add the stock to the pot and bring to a boil. Reduce to a simmer and cook for 30 minutes.
4 Make the basil pistou: Put the tomatoes, basil, garlic, and remaining 3 tablespoons of olive oil into a food processor. Pulse until puréed.
5 Stir the purée into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt, pepper, and a few dashes of Tabasco. Serve the soup hot or cold.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Vegetable Soup with Sweet Basil on Simply Recipes. Thank you!Print