Vegetable Soup With Sweet Basil

Course:

Appetizer

Practical information

Prep time

20 min
Cooking

30 min
Ready in

50 min

Difficulty
Price

Recipe
Comments (0)

The distinctive flavor of this Provencal soup can only be achieved with fresh tomatoes and fresh basil added at the last moment. We generally do not serve wine with this soup.

Recipe's Ingredients

2 leeks, white part only
1 potato, peeled
1 onion
2 celery stalks
1 zucchini
12 green beans
2 carrots, peeled
6 ripe tomatoes

4 garlic cloves
30 fresh basil leaves washed, dried
salt to taste
6 tablespoons olive oil
3 tablespoons water
½ teaspoons freshly-ground black pepper
2 l chicken stock (or 2000 gallon water, 4 bouillon cubes, a pinch of thyme, and 1/2 bay leaf)

Recipe preparation steps
1

Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into a quarter-inch dice.
2

In a 6-quart stockpot, combine 3 tablespoons olive oil with 3 tablespoons water. Add the vegetables and saute, over medium-low heat, until all the water evaporates. Do not brown the vegetables. Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
3

Meanwhile, make a puree with the tomatoes, basil leaves, garlic, and remaining 3 tablespoons olive oil. Add the puree to the cooked soup. Stir thoroughly. Do not boil again. Season to taste with salt and pepper.
4

Serve hot or cold from a tureen or in individual bowls
Ready !