provençal vegetable soup {ffwd}

A Bowl of Provencal Veg Soup

Hot soup isn’t what I usually want to eat during the summer, especially when the weather is hot and humid. The things we do for French Fridays… Even though the temperature didn’t seem seasonal, the ingredient list certainly was, especially with tomato and corn. Between my farm share and a few things picked up at the farmers market, this soup turned out to be a masterpiece of local bounty. I also love anything with chickpeas.

Local Bounty

I made one modification when I read Dorie’s warning about the pasta getting mushy when reheating the soup. I made it the morning to serve for dinner that evening, so I knew reheating was in my soup’s future. I chose to cook the pasta separately, cool it down, and keep it in a separate container until later. I just stirred it in when I reheated the soup. It seems to have held up well, not just the night we had it with dinner, but also as leftovers.

Soup a-simmer

As I mentioned, the soup was a bit too hot for the weather, but it did taste delicious! It was amazing that just 3 minutes of simmering infused the vegetable broth with so much tomato flavor. I also enjoyed the drizzle of pesto (which I made sans Parmesan). Howard’s not a fan of zucchini, so he didn’t love it, but did pronounce it “OK”.

You can check out the other Doristas’ soups by following their links here. You can find the recipe in Dorie Greenspan’s book Around My French Table.

We have a double-header this week. The zucchini plant that I planted about three weeks ago offered up two male blossoms this week. I picked them early in the morning and stored them in the fridge for the evening, when I would make two fried shrimp-filled zucchini blossoms. Unexpectedly, when I stopped by the Belmont Farmers Market in the afternoon, one of the vendors had bunches of pumpkin blossoms for sale, just $4 for just over a dozen, so I bought a bunch to add to my homegrown couple and make it a meal.

I was worried it would be hard, but I was able to pull the stamens out without ripping the blossoms (using tweezers). I stuffed half with shrimp and half with goat cheese mixed with chopped olives and pesto. Other Doristas raved about the batter, and they were right. I loved how it bubbled up and stayed frothy. I’m not a big deep-fryer, but if I were frying stuff again, I’d use this batter recipe.


I enjoyed the fried blossoms. I also liked that there were multiple fillings. Once cooked, I couldn’t remember which were which, so the surprise on the first bite of each was fun. I’d make these again, as a once-a-year treat, if I come across blossoms again next summer.


As a final note, I spent last weekend hanging out in New York City with Kathy, Cher, and Diane. What a blast! Diane already posted about our adventures here, so I won’t repeat, but I will include a photo of the four of us getting ready to go into Chelsea Market (This is Kathy’s picture, I won’t take credit). Here’s to more Dorista meetups in the future.

Doristas at Chelsea Market


Posted on 25 July 2014, in Farmers Market, French Fridays with Dorie, Soup, Summer, Summer CSA and tagged , , , . Bookmark the permalink. 15 Comments.

  1. Wish I could have joined you all in NYC! What fun!!! Thank goodness for a cool front when I made this…I loved it, too! Glad you got to make the zucchini blossoms…also yummy!

  2. Good job, a two-fer! Soup was good and waiting for some blossoms, any blossoms! LOL.

    Glad you ladies had so much fun in NYC, envyyyy!

  3. This was a great soup that I will be making again and again :)

  4. Truly, truly wonderful meeting you Betsy. It was great to get to spend some one on one time with you too. I am so happy to hear you got the blossoms they were really my favorite thing we made this summer,,, part of it was that they are so fleeting.
    To many more East Coast get togethers.

  5. Betsy, We did have a blast! I think my favorite part was sitting in the hotel room and chatting!
    I am so glad you got to make the blossoms…they were one of my favorites! Your soup looks mouthwatering! Bill is not a fan of zucchini either! I enjoyed the soup, Bill not so much! Happy weekend!

  6. It has been a bi-coastal summer for you. I am glad you had a good time in NYC. We loved this soup too. I still haven’t made the blossoms yet.

  7. Happy you all had a good time, loved seeing the pictures. Your soup looks delicious but
    my mouth is watering for those blossoms. they look scrumptious.

  8. What a fun summer you’re having!!!

    I have not located any blossoms, so none for me – I’m kind of surprised, but there you have it! I did get the soup made, and it’s one of my favorites! I thought it was delicious, and was happy that I made it despite the weather.

    And yet another wonderful Dorie get-together. I’m a little envious, you all have had such a great time!!

  9. Betsy, it looks like you were busy, busy, busy!! : ) and what a lovely visit you must have had! The soup was delicious, wasn’t it?? I love that you added chickpeas in it! Will you make the blossoms again? I’m tempted to get more and make baked blossoms!

  10. So great that you all got to catch up! Love the look of your soup, and I am super impressed that you grew your own zucchini blossoms. I bet they tasted fab!

  11. I’ve never seen pumpkin blossoms. Did they look/taste the same as the zucchini ones? I’m glad your squash plants are blossoming. Thanks for sharing the NYC photo. I’m glad you all had such a fun weekend!

  12. I’m so glad you got to try the zucchini blossoms! It looks I will have some blossoms soon, so hopefully I can catch up on them too. I loved this soup – it was so flavorful!

  13. I liked my cannellini beans but may try chickpeas next time. What a nice post, Betsy. You certainly are taking advantage of your farmers markets and garden and farms around you. I envy you their nearness. I didn’t expect this soup to be the hit it was with everyone. Why didn’t we make this earlier. I think it had a 100% approval rating. Your blossoms look delicious also. I’m so happy you all could coordinate your schedules and had a great time in New York City. And, you’re right, we need more of those although I think we all do a great job of staying in touch virtually.

  14. Totally agree with you about the pasta. It always seems to end up mushy for me – you gotta keep em separated :-)
    We did have a great weekend! We still need to figure out how to get a Toronto road trip…

  15. I like the idea of cooking the pasta separately. That would work well for us, actually, keeping the soup gluten-free for Kevin and allowing me to have it. Your trip sounds like it was so much fun!

    I’m just getting around to everyone’s posts on this, now that I’ve finally posted about it myself. I’m glad no one suffered too much making this soup in all the heat!

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