Soups & Stewsbonappetit5.0
Summer Vegetable Soup With Pistou
A hearty vegetarian soup full of summer produce like roasted corn, tomatoes, green beans, and more. It's a filling soup for your lunch or dinner rotation.
👥 6 Servings👤 Liesel Davis📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
- ●dutch oven
- ●bowl
- ●blender
- ●knife
📝 Preparation Steps
1
Soup
2
Place a rack in middle of oven; preheat to 400°. Place 1 lb. cherry tomatoes, halved, and 1 ear of corn, shucked, kernels removed (about 1 cup), on a rimmed baking sheet. Drizzle some extra-virgin olive oil over and season with kosher salt and freshly ground pepper; toss to coat. Scatter 2 large thyme sprigs over, breaking up into smaller pieces. Roast until tomato skins are wrinkled and some juices have released onto baking sheet, 30–⏱️ 35 minutes. Let cool; discard thyme
. cherry tomatoes, halved1 lb(packed) finely chopped basil1 cup. (or more) extra-virgin olive oil4 Tbspear of corn, shucked, kernels removed (about 1 cup)1Freshly ground pepperlarge thyme sprigs, divided5
3
Meanwhile, heat ¼ cup extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium. Add 1 small fennel bulb, fronds removed, finely chopped, 2 medium leeks, white and pale green parts only, quartered lengthwise, thinly sliced crosswise , 4 garlic cloves, finely chopped; cook, stirring occasionally and reducing heat if needed, until softened but without taking on any color, 12–⏱️ 15 minutes.
medium leeks, white and pale green parts only, quartered lengthwise, thinly sliced crosswise2(packed) finely chopped basil1 cup
4
Add 1 fresh or dried bay leaf, 8 cups low-sodium vegetable or chicken broth, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining 3 large thyme sprigs; increase heat to medium-high, and bring to a boil. Add ¾ cup pearl barley or farro and reduce heat so mixture is at a simmer. Cover pot and cook soup until barley is tender, 25–⏱️ 30 minutes.
fresh or dried bay leaf1(packed) finely chopped basil1 cuplow-sodium vegetable or chicken broth8 cups. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp. (or more) extra-virgin olive oil4 Tbsplarge thyme sprigs, divided5
5
Uncover pot and add 6 oz. green beans, trimmed, cut into 2" pieces, and 1 medium zucchini, quartered lengthwise, cut crosswise into ½" pieces; cook until beans are tender, 10–⏱️ 12 minutes.
. green beans, trimmed, cut into 2" pieces6 oz(packed) finely chopped basil1 cup. (or more) extra-virgin olive oil4 Tbspmedium zucchini, quartered lengthwise, cut crosswise into ½" pieces1
6
Scrape roasted tomatoes and corn, along with any juices on baking sheet into pot, and add 1 bunch mature spinach, stems removed, leaves thinly sliced (about 2 cups); cook until spinach is wilted, about ⏱️ 5 minutes. Fish out bay leaf and thyme sprigs; discard. Taste soup and season with more salt if needed. Do Ahead: Soup can be cooked 5 days ahead. Let cool. Transfer to an airtight container; cover and chill. Reheat over medium, adding water as needed if grains have absorbed too much broth.
bunch mature spinach, stems removed, leaves thinly sliced (about 2 cups)1(packed) finely chopped basil1 cuplarge thyme sprigs, divided5
7
Pistou and Assembly
8
While the soup is cooking, blend 1 cup (packed) finely chopped basil, 2 Tbsp. finely chopped chives, 2 Tbsp. finely chopped mint, 4 Tbsp. extra-virgin olive oil, 2 Tbsp. finely grated Pecorino Romano, and 1 tsp. finely grated lemon zest in a measuring glass or other tall, narrow container with an immersion blender until the consistency of pesto. Stir in up to another 1 Tbsp. oil if needed to loosen more. (Alternatively you can finely chop herbs with a chef’s knife and mix with remaining ingredients in a small bowl to combine.)
(packed) finely chopped basil1 cup. finely chopped chives2 Tbsp. (or more) extra-virgin olive oil4 Tbsp. finely chopped mint2 Tbsp. finely grated Pecorino Romano, plus more for serving2 Tbsp. finely grated lemon zest1 tsp
9
Ladle soup into bowls and spoon some pistou into each. Serve with more Pecorino Romano alongside for sprinkling over. Do Ahead: Pistou can be made 5 days ahead. Transfer to an airtight container; cover and chill.
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