Soupe au Pistou (Vegetable Soup with Pesto)

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Soup au Pistou- a hearty French-inspired vegetable soup topped with a delicious dairy-free pesto. Just one pot and 30 minutes! (vegan with gluten-free option)

Soup au Pistou- a hearty French-inspired vegetable soup topped with a delicious dairy-free pesto. Just one pot and 30 minutes to make! (vegan with gluten-free option)

We’re tapping into my French roots with a recipe that comes from my late Grandmere. Her parents were from Bezier, a small city in the region of Provence, where Soupe au Pistou originates from.

Just saying the word proh-vahnce gives me butterflies. The lavender, the beaches, the wine…ugh, be still my heart. I dream of the south of France as I slurp each delightful spoonful. If you’ve never tried adding pesto to your soup, please consider this your sign. The flavor of fresh basil pairs so well with diced tomatoes and potatoes. I promise you, one bite and you’ll be channeling warmer weather in no time!

Soup au Pistou- a hearty French-inspired vegetable soup topped with a delicious dairy-free pesto. Just one pot and 30 minutes! (vegan with gluten-free option)

Soupe au Pistou Ingredients

For the Soup

  • Extra Virgin Olive Oil- Or any neutral flavored oil you prefer.
  • Onion- White or yellow onion work best.
  • Leeks– Not only are leeks a great source of prebiotic fiber but they add so much flavor. Please don’t skip them!
  • Potatoes- Yukon or red potatoes work best. You can also use russet potato, just be sure to peel it first.
  • Zucchini- If you can’t find zucchini you can substitute with finely chopped celery.
  • Carrots- Peeling is optional.
  • Diced Tomatoes– I like to buy diced tomatoes in a jar but canned works the same. You can also use fresh tomatoes if they’re in season.
  • Tomato Paste- Essential for adding savory depth to the recipe.
  • Vegetable Broth- Be sure to use a flavorful broth for best results.
  • White Beans- Such as cannellini or great northern beans.
  • Small Pasta- Small pasta such as orzo or ditalini work best as they are more likely to hold their shape in the broth. I like to use whole grain pasta for the extra fiber and protein. If using gluten-free pasta, I recommend cooking (and storing) it separately then adding to each bowl when ready to serve.

Soup au Pistou- a hearty French-inspired vegetable soup topped with a delicious dairy-free pesto. Just one pot and 30 minutes! (vegan with gluten-free option)

How to Make Soupe au Pistou

  1. Warm the olive oil in a large pot. Add the onion and sauté until translucent.
  2. Add the leeks, carrots, zucchini and potatoes. Cook for 5 minutes more.
  3. Pour in the broth, diced tomatoes and tomato paste. Bring to a boil then reduce to a simmer.
  4. Add pasta and cook until potatoes and pasta are tender.
  5. Stir in the cooked beans.
  6. Top with pesto, serve and enjoy!

Soup au Pistou- a hearty French-inspired vegetable soup topped with a delicious dairy-free pesto. Just one pot and 30 minutes! (vegan with gluten-free option)

Soup au Pistou- a hearty French-inspired vegetable soup topped with a delicious dairy-free pesto. Just one pot and 30 minutes! (vegan with gluten-free option)

Soup au Pistou- a hearty French-inspired vegetable soup topped with a delicious dairy-free pesto. Just one pot and 30 minutes! (vegan with gluten-free option)

Confession: I did Americanize this recipe a little. The original version uses dried white beans, string beans, fresh tomatoes and saffron threads, in addition to all of the other listed ingredients. But for the sake of time and money, I simplified it a bit.

The ingredient list makes this sort of a summery recipe but not many people crave soup in the middle of summer. Or I don’t, at least. So let’s have it now while we dream of big floppy hats and warm Provençal summers on the beach. Bon appetit!

More Spring Inspired Recipes To Try

Soup au Pistou- a hearty French-inspired vegetable soup topped with a delicious dairy-free pesto. Just one pot and 30 minutes! (vegan with gluten-free option)

Print Recipe

Soup Au Pistou

A hearty French-inspired vegetable soup topped with a delicious dairy-free pesto. Just one pot and 30 minutes! (vegan with gluten-free option)
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6

Ingredients

For the Soup

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 1 cup finely chopped carrot, about 3 large carrots
  • 1 cup finely chopped leeks, about 2 large leeks
  • 1 cup 1-inch diced potatoes, about 2-3 small potatoes
  • 1 cup diced zucchini, about 1 large (or 2 small) zucchini
  • 1 15-ounce can diced tomatoes, with their juices
  • 3 tablespoons tomato paste
  • 5 cups vegetable broth
  • 1 15-ounce can white beans, such as cannellini or great northern
  • 1 cup water
  • ½ cup whole grain orzo , see notes for GF option

For the Pesto

  • ½ cup fresh basil leaves
  • 5 garlic cloves
  • juice of 1 lemon
  • ½ cup vegan parmesan, see notes for homemade cashew parmesan option
  • ¼ cup extra virgin olive oil

Instructions

  • In a large pot, warm 2 tablespoons extra virgin olive oil over medium heat. Add the onion and cook for about 3 minutes, until translucent. 
  • Next, add the diced potatoes, zucchini, carrots, and leeks. Stir together as you cook for about five minutes more.
  • To the pot, pour in the vegetable broth, water, tomato paste and diced tomatoes with their juices. Turn heat to medium-high to bring to a low boil. Reduce heat to a simmer, add the pasta and cook for about 15 minutes, until pasta and potatoes are tender.
  • Meanwhile, if using homemade pesto, prepare it by placing all of the ingredients into a food processor or a blender then blend until smooth.
  • Once the pasta is cooked and the vegetables are tender, add the drained and rinsed beans. Cook until heated through. Ladle the soup into bowls for serving. Top with a tablespoon of the pesto. Serve and enjoy!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
If using gluten-free pasta, I recommend cooking (and storing) it separately then adding to each bowl when ready to serve. 
To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground. Leftovers can be stored sealed tightly in the refrigerator for up to 3 weeks.

Nutrition

Calories: 355kcal, Carbohydrates: 39g, Protein: 12g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 6mg, Sodium: 1006mg, Potassium: 458mg, Fiber: 7g, Sugar: 6g, Vitamin A: 4564IU, Vitamin C: 19mg, Calcium: 141mg, Iron: 2mg
Course: dinner, Soup
Cuisine: French
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!

 

by Sarah on March 18, 2026  //  Dinner, One Pot, Quick Meals, Recipes, Soup
9 Comments »