Why You’ll Love Italian Basil Pesto Vegetable Soup Recipe
This soup is quick to prepare and delivers vibrant, garden-fresh flavor in every spoonful. The combination of sautéed onion, garlic, carrots, and zucchini creates a savory base, while basil pesto adds a rich, herby finish. It’s naturally vegetarian, easy to customize, and works beautifully as a light main course or a starter. Plus, it reheats well, making it ideal for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
onion, chopped
garlic cloves, minced
carrots, sliced
zucchini, chopped
vegetable broth
basil pesto
salt
black pepper
fresh basil leaves for garnish
Directions
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Heat olive oil in a large pot over medium heat.
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Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
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Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
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Add the sliced carrots and chopped zucchini. Cook for 4–5 minutes, stirring occasionally.
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Pour in the vegetable broth and bring the mixture to a gentle boil.
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Reduce the heat and let the soup simmer for about 15 minutes, or until the vegetables are tender.
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Stir in the basil pesto until fully incorporated.
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Season with salt and black pepper to taste.
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Ladle into bowls and garnish with fresh basil leaves before serving.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
For added protein, stir in cooked shredded chicken, white beans, or chickpeas.
To make the soup heartier, add cooked pasta, rice, or quinoa toward the end of cooking.
For extra greens, toss in a handful of fresh spinach or kale during the final few minutes of simmering.
If you prefer a creamier texture, blend a portion of the soup and return it to the pot before adding the pesto.
For a dairy-free option, use a vegan pesto without cheese.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months.
To reheat, warm the soup gently on the stovetop over medium-low heat until heated through. If frozen, thaw overnight in the refrigerator before reheating. You may need to add a splash of broth or water if the soup thickens during storage.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly well and saves time. Choose one with fresh ingredients for the best flavor.
Can I make this soup ahead of time?
Absolutely. This soup can be prepared in advance and reheated when ready to serve.
Is this soup vegetarian?
Yes, as long as you use vegetable broth and a vegetarian-friendly pesto, the soup is completely vegetarian.
How can I make this soup vegan?
Use a vegan pesto that does not contain cheese, and ensure your broth is plant-based.
Can I add pasta directly to the soup?
Yes, but cook it separately and add it just before serving to prevent it from becoming overly soft.
What other vegetables can I include?
You can add green beans, bell peppers, peas, or celery depending on what you have on hand.
Can I freeze the soup with pesto already mixed in?
Yes, you can freeze it with the pesto incorporated, though adding fresh pesto after reheating can brighten the flavor.
How do I make the soup more filling?
Add beans, lentils, cooked grains, or shredded chicken to increase protein and make it more substantial.
What should I serve with this soup?
It pairs well with crusty bread, garlic toast, or a simple green salad.
Can I make this soup spicy?
Yes, add a pinch of red pepper flakes or a dash of hot sauce to give it a gentle kick.
Conclusion
Italian Basil Pesto Vegetable Soup is a simple, flavorful dish that brings together fresh vegetables and aromatic herbs in a comforting bowl. Quick to prepare and easy to adapt, it’s a versatile recipe you’ll return to whenever you need a light yet satisfying meal.
