Recipe courtesy of Curtis Aikens

Soupe au Pistou

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  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 servings
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2 tablespoons butter

1 cup zucchini, julienned

2 carrots, julienned

2 onions, very thinly sliced

3 stalks celery, julienned

1 tomato, peeled, seeded and finely chopped

1 quart water

Salt and pepper


3 garlic cloves

1 cup basil leaves, packed

1/4 cup Parmesan cheese, grated

5 tablespoons olive oil


  1. In a large pan, melt the butter. Add the vegetables, and season them well with salt and pepper. Place a round of buttered parchment over the vegetables, cover pan and cook on low heat, stirring 3 or 4 times, for 20 minutes. Add water, bring to a boil and simmer for about 7 minutes. Season with salt and pepper.;

To make pistou:

  1. In a food processor, blend the garlic, basil and cheese. Drizzle in the olive oil while machine is still running. Serve the soup with a dollop of pistou.;
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