Hey there!
If you’re looking for a cozy, fresh, feel-good soup, this Zucchini Pesto Soup is it.
It’s creamy without any cream, packed with bright flavor from basil pesto, and comes together in under 30 minutes.
I love this soup because it’s one of those meals that feels fancy but is actually super simple You’ll only need a few fresh ingredients, and the flavor is next-level thanks to the pesto.
Perfect for lunch, light dinners, or even meal prep!
What You’ll Need
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 4 medium zucchini, chopped
- 3 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh basil pesto
- Optional: grated Parmesan for topping
- Optional: crusty bread for serving
Why I Love This Recipe
This soup is a regular in my house, especially when zucchini is in season and I want something light but comforting. I first made it when I had a garden full of zucchini and didn’t want to bake another loaf of zucchini bread. The pesto idea came from leftover basil that needed to be used up—and now I make this on purpose.
- Takes less than 30 minutes
- Light but still satisfying
- Budget-friendly
- Only one pot to clean
- The pesto makes it feel gourmet
Servings + Time
- Serves: 4
- Total Time: 25 minutes
- Active Prep: 10 minutes
- Cook Time: 15 minutes
Why This Recipe Works (Quick Science
Zucchini is over 90% water, so when you cook it down and blend it, you get a silky texture without needing any cream. Adding pesto after cooking keeps the fresh basil flavor bright and punchy, while the olive oil in the pesto helps create a smooth, velvety finish. The onion and garlic give it depth so it’s not just “green stuff in a bowl.”
Meal Plan Ideas
- Lunch: Pair with grilled cheese or a simple green salad
- Dinner: Serve with roasted chicken or baked tofu on the side
- Meal prep: Make a batch and freeze in portions for later
Common Mistakes
- Overcooking the zucchini: It only needs about 10 minutes. Too long and it loses color and flavor.
- Adding pesto too early: Heat dulls the flavor—stir it in after blending.
- Not seasoning enough: Taste before serving and adjust salt/pepper.
Macros (per serving, without bread)
- Calories: 190
- Protein: 5g
- Fat: 14g
- Carbs: 12g
- Fiber: 3g
- Sugar: 6g
What to Serve With
Tools You’ll Need
- Large pot or Dutch oven
- Immersion blender or regular blender
- Wooden spoon
- Cutting board + knife
- Measuring spoons
Substitutions & Variations
- No pesto? Blend in fresh basil + olive oil + garlic for a quick homemade version.
- Make it creamy: Stir in 1/4 cup cream or coconut milk at the end.
- Add protein: Toss in white beans or shredded rotisserie chicken after blending.
- Spicy kick: Add a pinch of red pepper flakes with the garlic.
Make Ahead Tips
🥣 Instructions
Step 1: Sauté Onion & Garlic
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until soft. Add the minced garlic and cook for 1 more minute.
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Step 2: Add Zucchini & Broth
Add the chopped zucchini, salt, pepper, and vegetable broth. Bring to a boil, then lower the heat and simmer for 10 minutes until zucchini is very soft.
Ingredients used: 4 medium zucchini (chopped), 3 cups vegetable broth, 1/2 tsp salt, 1/4 tsp pepper
Step 3: Blend Until Smooth
Remove the pot from heat. Use an immersion blender to puree the soup until it’s silky smooth. Or carefully transfer to a blender in batches.
Step 4: Stir in Pesto
Stir in the pesto until fully combined. Taste and adjust seasoning.
Ingredients used: 1/2 cup fresh basil pesto
Step 5: Serve & Enjoy
Ladle into bowls, top with grated Parmesan if using, and serve with crusty bread.
Leftovers & Storag
- Store in the fridge for up to 3 days
- Freeze in containers for up to 3 months
- Reheat gently on the stove or in the microwave—don’t boil
FAQ
Can I use frozen zucchini?
Yes, just thaw and drain before cooking.
Can I make this dairy-free?
Totally—just skip the Parmesan or use a vegan pesto.
Can I double this?
Yes! Just make sure your pot can handle it, and blend in batches if needed.
Let’s Make It
I hope you give this Zucchini Pesto Soup a try. It’s simple, fresh, and super satisfying. If you make it, leave a comment and let me know how it turned out or if you have any questions—I’m always happy to help!