Provencal Vegetable Soup: Soupe au Pistou

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It may not mean much to non-vegetarians but, soupe au pistou is traditionally made with water not stock. It's very flavorful without it. It's fun when you challenge yourself to rely on the earthy flavor of vegetables.

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Very good taste, next time I will add double the amount of pesto, its delicious!

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In a word, delicous! So healthy too. I used whole wheat pasta to make it even more so. The pistou was the finishing touch. I made extra. My husband and sons spread it on bread for a quick snack. Thanks again, Ina. You make every meal special and elegant.

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Takes some time, but worth it! Don't leave out the goat cheese croutons... This is a big recipe - so be prepared for leftovers. I used a low sodium stock and still had great flavor.

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I love this recipe. the tomato based "pesto" is wonderful and the goat cheest crouton...ooh la la. I added 1 cup of presoaked and gentley simmered cannelini beans to the recipe, dropped the yellow squash and loved it. Bon appetit!!

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Of course this soup can be made at any time of the year and with a host of substitions, but with ingredients from the garden or farmers market, it was truly sublime! I didn't make the croutons as we fixed this on a weekenight, but the recipe was so simple to just keep chopping ingredients and adding them to the soup pot. The tomato pistou (first I've ever seen pistou with tomatoes made with tomatoes and basil from my garden was fantastic and I only used two clove of garlic so I wouldn't be tasting it the next day. Finally I mixed in some chunks of catfish at the end for some added protein and used fish stock and vegetable stock instead of chicken. Will definitely make again and freeze!

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This soup is fantastic!!

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This is an outstanding soup which I served for our gourmet group we belong to. It was a fair amount of chopping but was ultimately excellent and worth every bit of effort. It's not a difficult recipe- just time consuming with all the chopping-- a food processor would make short work of it. It's a definite make again for us.

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This was actually the first soup I ever made! When I went to the store to get the ingrediants the first time I could not find any fresh basil (weird so I actually used Arugula instead. The second time I made it with the Basil. I actually liked the Arugula better! Also I did not have a cheese cloth so I juse used the dried spices in the soup. I also did not make the croutons

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This is the best soup I've ever had...It is a bit complicated, but since I love to cook it was fun. I would recommend a helper to help with the cutting and preparing. My hubby cut everything up for me and we made the soup together. I left a few things out, like the herbs in the cheesecloth and used the thyme and whole peppercorns in the stock instead, which was strained anyway. I've never had tomato pesto, so that's an added bonus. we'll never make it the same way again.