This Zucchini Pesto Soup is creamy, herby, and so simple.
It’s the kind of cozy soup you can whip up with fresh zucchini and a jar of pesto.
Everything gets blended into this smooth green bowl of comfort.
You’ll love how fast it comes together and how fresh it tastes.
Why I Love This Recipe
This soup reminds me of late summer when zucchini is everywhere and you want something easy but homemade. I first made it on a weeknight with a leftover jar of pesto, and it instantly became a regular.
- Super fast and easy—done in under 30 minutes
- You only need a few ingredients
- It tastes fresh and comforting at the same time
- It’s naturally creamy without needing any heavy cream
Servings and Time
Servings: 4
Cook Time: 25 minutes
What You’ll Need
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 medium zucchini, chopped
- 3 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup store-bought or homemade basil pesto
- ¼ cup grated parmesan cheese (plus extra for garnish, optional)
Pro Tips
- Use small to medium zucchini—they’re sweeter and less watery
- Homemade pesto is amazing here, but store-bought totally works
- Sautéing the onion and garlic first builds a better base flavor
- Blend the soup until it’s completely smooth for that creamy texture
- Add a swirl of pesto or a few croutons on top before serving
Tools Required
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
- Immersion blender or regular blender
- Ladle
Substitutions and Variations
- Swap vegetable broth with chicken broth
- Add spinach with the zucchini for more greens
- Use nutritional yeast instead of parmesan for dairy-free
- Add a splash of cream for extra richness
- Stir in cooked white beans for added protein
Make Ahead Tips
- Chop zucchini, onion, and garlic the day before
- Make the soup fully, then reheat when ready to serve
- Freeze in airtight containers for up to 2 months
Cooking Instructions
Step 1: Sauté onion and garlic
Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 small diced onion and 2 cloves of minced garlic. Cook for 3–4 minutes until the onion is soft and translucent.
Step 2: Add zucchini
Stir in 4 medium zucchini, chopped. Cook for 5 minutes, stirring occasionally, until zucchini begins to soften and release some moisture.
Step 3: Add broth, salt, and pepper
Pour in 3 cups vegetable broth, and add ½ teaspoon salt and ¼ teaspoon black pepper. Stir well, bring to a boil, then lower heat and simmer for 10 minutes.
Step 4: Blend until smooth
Turn off the heat. Use an immersion blender to blend the soup until smooth. If using a blender, carefully work in batches.
Step 5: Stir in pesto and parmesan
Stir in ½ cup basil pesto and ¼ cup grated parmesan cheese. Heat on low for 2 minutes until the soup is warmed through.
Leftovers and Storage
- Store leftovers in the fridge for up to 4 days
- Reheat gently on the stove or in the microwave
- Freeze for up to 2 months in airtight containers
Why This Recipe Works (Quick Science)
Zucchini is mostly water, so when it’s simmered and blended, it creates a naturally creamy texture—no cream needed. The pesto adds oil, nuts, and cheese, which bind together with the zucchini for an ultra-smooth mouthfeel. Parmesan boosts the umami flavor and adds body.
Common Mistakes
- Not cooking the zucchini long enough—it needs to soften fully before blending
- Using too much salt if your pesto is already salty—taste before adding extra
- Not blending enough—the smoother, the better
- Overheating after adding the pesto—it can separate or lose flavor
What to Serve With
- Crusty bread or grilled sourdough
- Simple green salad with lemon vinaigrette
- A side of roasted potatoes or chickpeas
- Grilled cheese sandwich
FAQ
Can I use frozen zucchini?
Yes! Just thaw and drain excess liquid first.
What kind of pesto should I use?
Classic basil pesto is best, but any pesto you like works—spinach, kale, etc.
Can I make it vegan?
Yes—just skip the parmesan or use nutritional yeast instead.
Can I freeze it?
Totally. Let it cool first, then freeze for up to 2 months.
Final Thoughts
Zucchini Pesto Soup is the kind of cozy, quick comfort food that makes you feel like you did something good for yourself. It’s fresh, green, cheesy, and super simple. I hope you try it, and if you do—leave a comment and let me know how it went or if you have any questions!