25+ Delicious Pesto Soup Recipes You’ll Love

Pesto is one of those ingredients that instantly elevates any dish, and when it comes to soup, it’s no exception.

The rich, herbal flavor of pesto—made with fresh basil, garlic, Parmesan, pine nuts, and olive oil—adds depth, brightness, and a satisfying punch to any bowl.

Whether you’re looking for a creamy, comforting soup or a lighter, vibrant one, pesto can do it all.

In this blog, we’ve compiled 25+ of the best pesto soup recipes, each offering a unique twist on this delicious and versatile combination.

From vegetable-based soups to hearty lentil and bean options, these recipes are perfect for every season and occasion.

So, whether you’re a pesto enthusiast or looking to try something new, these soup recipes will inspire your next meal.

25+ Delicious Pesto Soup Recipes You’ll Love

Pesto soup recipes are a fantastic way to enjoy the vibrant, herby flavors of pesto in a whole new form.

From creamy butternut squash soups to hearty bean and lentil stews, the possibilities are endless.

Each recipe brings its own unique twist, using different vegetables, beans, and broths to create comforting, flavorful meals.

No matter the season or your dietary preferences, there’s a pesto soup recipe on this list that will satisfy your cravings.

So, grab a bowl, make your favorite pesto, and enjoy the delicious flavors these soups bring to your table.

Creamy Pesto Soup

This creamy pesto soup is a comforting and flavorful dish, perfect for chilly days. The smooth texture of the soup combined with the vibrant taste of pesto makes it a delightful meal. Featuring a blend of basil pesto, cream, and vegetables, it’s simple to make yet incredibly satisfying. It can be served with crusty bread for a complete meal or enjoyed as a light starter.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 large potato, peeled and diced
• 1 cup spinach leaves
• 1/2 cup heavy cream
• 1/4 cup pesto (store-bought or homemade)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3 minutes.
2. Add the vegetable broth and diced potatoes to the pot. Bring to a simmer and cook for 15-20 minutes, until the potatoes are tender.
3. Add the spinach leaves to the pot and cook for an additional 2-3 minutes until wilted.
4. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a blender.
5. Stir in the cream and pesto. Taste and adjust the seasoning with salt and pepper.
6. Heat the soup on low for a few minutes to allow the flavors to meld together.
7. Serve the soup in bowls, garnished with fresh basil.

This creamy pesto soup is a wonderful combination of fresh herbs and creamy goodness, offering a rich, velvety texture with every spoonful. The addition of pesto elevates the soup, giving it a burst of flavor that pairs beautifully with the cream and vegetables. It’s easy to prepare and perfect for a cozy meal on a cold day. Whether served as an appetizer or a main course, this soup is sure to impress.

Tomato Pesto Soup

Tomato pesto soup is a bright and tangy dish that brings together the classic flavors of tomatoes and basil pesto in a soothing, hearty bowl. The soup offers the rich flavor of roasted tomatoes, combined with the aromatic basil pesto, for a vibrant and comforting experience. It’s the ideal option for a quick dinner or a refreshing soup to enjoy at any time of year.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups canned diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon balsamic vinegar
• 1/4 cup pesto
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh basil for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
2. Pour in the diced tomatoes, vegetable broth, and balsamic vinegar. Stir well and bring the mixture to a boil. Reduce heat to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.
3. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
4. Stir in the pesto, dried basil, salt, and pepper. Add the cream if you prefer a creamier texture and stir to combine.
5. Allow the soup to heat through for another 5 minutes.
6. Ladle into bowls and garnish with fresh basil.

Tomato pesto soup is a delicious and aromatic dish that perfectly balances the tangy flavor of tomatoes with the richness of pesto. The addition of balsamic vinegar deepens the flavors, creating a sophisticated yet comforting soup. The smooth texture, enhanced by a dash of cream, makes it a delightful meal or a starter. It’s a great way to enjoy the classic combination of tomato and pesto in a new and exciting way.

Pesto and Roasted Vegetable Soup

Pesto and roasted vegetable soup is a healthy, flavorful soup that incorporates a variety of seasonal vegetables roasted to perfection and combined with aromatic pesto. The vegetables bring a rich, caramelized flavor to the soup, while the pesto adds a fresh, herbaceous kick. This hearty and wholesome dish is perfect for a nutritious lunch or dinner and is easily customizable with any vegetables you have on hand.

Ingredients:

• 1 tablespoon olive oil
• 2 medium carrots, peeled and chopped
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/4 cup pesto
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the chopped carrots, zucchini, bell pepper, and onion on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the garlic and sauté for 1 minute.
3. Add the roasted vegetables to the pot, followed by the vegetable broth and dried thyme. Bring the mixture to a simmer and cook for 5-10 minutes to combine the flavors.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in the pesto and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

Pesto and roasted vegetable soup is a nutritious and delicious way to enjoy a variety of vegetables in a comforting bowl. The roasting process intensifies the flavor of the vegetables, while the pesto adds a punch of fresh herbaceous taste. It’s a light yet filling meal that’s full of nutrients and flavor. This soup is highly versatile and can be made with any vegetables you have on hand, making it an excellent dish to customize according to your preferences or the season.

Pesto Potato Soup

Pesto potato soup is a hearty and satisfying dish that combines the creamy texture of potatoes with the fragrant, bold flavors of pesto. The creamy base from potatoes makes this soup wonderfully comforting, while the pesto adds an herbaceous, garlicky kick. It’s an ideal meal for those seeking a warm, fulfilling soup with a twist, and it’s easy to prepare with ingredients you likely already have in your kitchen.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 large potatoes, peeled and diced
• 4 cups vegetable broth
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.
2. Add the diced potatoes to the pot and stir to combine with the onions and garlic.
3. Pour in the vegetable broth, bring the mixture to a boil, and reduce the heat to a simmer. Let it cook for about 15-20 minutes, until the potatoes are tender.
4. Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender. If you prefer a chunkier texture, blend only half of the soup.
5. Stir in the pesto and heavy cream, and cook on low heat for another 5 minutes to allow the flavors to meld together.
6. Taste and adjust the seasoning with salt and pepper.
7. Serve hot, garnished with fresh parsley or basil.

Pesto potato soup is a comforting and filling dish that offers a wonderful balance between the earthy flavor of potatoes and the vibrant, herby taste of pesto. The creamy texture makes it feel indulgent, but it’s still a light, vegetable-based soup perfect for any season. The versatility of the recipe also allows you to adjust the texture and creaminess to your liking. This soup is sure to become a favorite for anyone who enjoys a rich, flavorful dish with minimal effort.

Pesto Chicken Soup

Pesto chicken soup is a flavorful and hearty dish that combines tender pieces of chicken with a vibrant pesto-infused broth. The soup is light yet satisfying, with fresh vegetables and aromatic herbs adding depth to every spoonful. Perfect for a quick weeknight meal, this recipe offers protein from chicken, plus the rich flavors of pesto, making it both nourishing and incredibly tasty.

Ingredients:

• 1 tablespoon olive oil
• 2 chicken breasts, cooked and shredded
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1/4 cup pesto (store-bought or homemade)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent.
2. Add the sliced carrots and celery to the pot, and cook for another 3-4 minutes until they begin to soften.
3. Pour in the chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10 minutes, until the vegetables are tender.
4. Stir in the shredded chicken, pesto, and dried oregano. Cook for another 5-10 minutes to allow the flavors to combine.
5. Taste the soup and adjust seasoning with salt and pepper as needed.
6. Serve the soup hot, garnished with fresh basil.

Pesto chicken soup is an easy-to-make, flavorful dish that brings the perfect balance of lightness and richness. The pesto enhances the soup’s flavor with a fresh, aromatic touch, while the chicken provides a hearty, satisfying base. With the addition of tender vegetables and a flavorful broth, this soup is perfect for any time of the year and works great as a lunch or dinner option. It’s a comforting dish that’s both nourishing and full of flavor.

Pesto Carrot Soup

Pesto carrot soup is a vibrant and naturally sweet dish that highlights the flavor of fresh carrots, combined with the bright and herbal taste of pesto. This soup is perfect for those looking for a refreshing, light meal that still feels indulgent. The carrots provide a rich, smooth base, and the pesto adds an aromatic depth that makes each bite exciting. It’s an excellent choice for a healthy and delicious meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cups carrots, peeled and chopped
• 3 cups vegetable broth
• 1/4 cup pesto (store-bought or homemade)
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Greek yogurt or sour cream for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Add the chopped carrots to the pot and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 20 minutes, or until the carrots are very soft.
4. Use an immersion blender to blend the soup until smooth. Alternatively, you can blend it in batches using a countertop blender.
5. Stir in the pesto and ground cumin, and season with salt and pepper to taste.
6. Serve the soup hot, with a dollop of Greek yogurt or sour cream for added creaminess, if desired.

Pesto carrot soup is a wonderful way to enjoy the sweetness of carrots in a healthy and flavorful way. The pesto adds a fresh, herbaceous contrast to the earthy carrots, while the cumin enhances the soup with a subtle warmth. It’s light yet satisfying, making it perfect for a cozy lunch or dinner. With its smooth texture and vibrant flavor, this soup is sure to become a go-to in your recipe collection for a nourishing and delicious meal.

Pesto Spinach Soup

Pesto spinach soup is a light yet flavorful dish that features fresh spinach and a rich, herb-packed pesto. The mild flavor of spinach is elevated with the addition of garlic, basil, and olive oil from the pesto, creating a delicious and vibrant soup. This easy-to-make soup is perfect for anyone looking for a nutritious and quick meal, packed with vitamins and antioxidants.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 4 cups fresh spinach leaves, washed and chopped
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup heavy cream (optional for creaminess)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
2. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 5 minutes.
3. Add the fresh spinach to the pot and cook for an additional 3-4 minutes, until wilted.
4. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches. If you prefer a chunkier texture, blend only half of the soup.
5. Stir in the pesto and heavy cream (if using), and cook on low heat for 2-3 minutes to combine the flavors.
6. Taste and adjust seasoning with salt and pepper.
7. Serve the soup hot, garnished with fresh basil.

Pesto spinach soup is a simple and vibrant dish that perfectly balances the mild flavor of spinach with the bold taste of pesto. This recipe is both nourishing and refreshing, with a creamy texture that can be customized based on your preference. Whether you’re looking for a light meal or a filling appetizer, this soup provides a perfect combination of health benefits and delicious flavors, making it an easy go-to for a weeknight dinner or a weekend lunch.

Pesto Lentil Soup

Pesto lentil soup is a hearty and satisfying vegetarian option, featuring nutrient-rich lentils combined with aromatic pesto for added depth of flavor. The earthy lentils provide a filling base, while the pesto adds a fresh burst of herby goodness to the soup. This recipe is perfect for a protein-packed meal that’s both comforting and wholesome, offering a balance of flavors that will keep you coming back for more.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1/4 cup pesto (store-bought or homemade)
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
2. Add the lentils, vegetable broth, and ground cumin to the pot. Stir well, bring the mixture to a boil, then reduce the heat to a simmer.
3. Let the soup simmer for 25-30 minutes, or until the lentils are tender and the broth has reduced slightly.
4. Stir in the pesto and season the soup with salt and pepper to taste. Let it simmer for another 5 minutes to allow the flavors to meld.
5. Serve the soup hot, garnished with fresh parsley.
   Pesto lentil soup is a wonderfully hearty and satisfying dish that offers the perfect balance of protein and flavor. The combination of earthy lentils and vibrant pesto creates a delicious, wholesome meal that is both filling and nourishing. Whether you serve it as a main dish or as a side, this soup is ideal for those seeking a healthy and satisfying vegetarian meal that’s easy to prepare and packed with flavor.

Pesto Butternut Squash Soup

Pesto butternut squash soup is a rich and velvety dish that pairs the natural sweetness of roasted butternut squash with the fresh, herbal flavors of pesto. The roasting process brings out the deep flavor of the squash, while the pesto adds a savory punch. This soup is perfect for fall and winter months, offering a comforting yet vibrant meal that can be served as a main course or a side dish.

Ingredients:

• 1 tablespoon olive oil
• 1 medium butternut squash, peeled, seeded, and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup pesto (store-bought or homemade)
• 1/2 teaspoon ground cinnamon (optional)
• Salt and pepper to taste
• Fresh thyme or sage for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, until the squash is tender and lightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
3. Add the roasted butternut squash to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.
4. Use an immersion blender to blend the soup until smooth, or transfer in batches to a countertop blender.
5. Stir in the pesto and ground cinnamon (if using), and cook for another 5 minutes on low heat.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Serve the soup hot, garnished with fresh thyme or sage.

Pesto butternut squash soup is a flavorful, comforting dish that’s perfect for cooler weather. The sweetness of the roasted squash pairs beautifully with the richness of the pesto, creating a bowl of soup that feels both indulgent and nourishing. The addition of cinnamon gives it a warm, seasonal touch, while the pesto elevates the entire flavor profile. This soup is great for a cozy dinner or as an elegant starter for a holiday meal. It’s a hearty, flavorful option that will leave you feeling satisfied and warm.

Pesto Broccoli Soup

Pesto broccoli soup combines the nutritional powerhouse of broccoli with the bold flavors of pesto, creating a deliciously fresh and healthy meal. The broccoli provides a hearty base, while the pesto adds a vibrant, herby kick. This soup is perfect for those looking to enjoy their greens in a more flavorful, comforting way, making it an excellent choice for a light yet satisfying meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 3 cups vegetable broth
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup milk or cream (optional for creaminess)
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.
2. Add the broccoli florets to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10-15 minutes, until the broccoli is tender.
4. Use an immersion blender to blend the soup until smooth, or transfer in batches to a countertop blender.
5. Stir in the pesto and milk or cream (if using) to add extra creaminess.
6. Taste and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh parsley or basil.

Pesto broccoli soup is a nutritious and flavorful dish that makes it easy to enjoy the goodness of broccoli. The pesto brings a vibrant and aromatic depth to the soup, while the smooth texture is both comforting and satisfying. With just a few simple ingredients, this soup provides a perfect balance of flavor and health benefits, making it a great choice for any meal of the day. Whether served as a light lunch or a cozy dinner, it’s sure to please anyone looking for a fresh take on a classic vegetable soup.

Pesto Cauliflower Soup

Pesto cauliflower soup is a creamy, comforting dish that highlights the subtle flavor of cauliflower and infuses it with the vibrant, herbaceous notes of pesto. The cauliflower creates a smooth, velvety texture, while the pesto adds an extra burst of flavor. This simple yet satisfying soup is a great choice for those seeking a low-carb, nutritious meal that doesn’t compromise on taste.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large head cauliflower, cut into florets
• 4 cups vegetable broth
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup cream or coconut milk (optional for extra creaminess)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
2. Add the cauliflower florets to the pot, stirring to combine. Cook for another 3-4 minutes.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes until the cauliflower is tender.
4. Use an immersion blender to blend the soup until smooth, or transfer it in batches to a countertop blender.
5. Stir in the pesto and cream or coconut milk (if using), then heat the soup on low for another 5 minutes.
6. Taste and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh parsley.

Pesto cauliflower soup is a creamy and delicious way to enjoy this often underappreciated vegetable. The pesto adds a lovely herbaceous note that complements the cauliflower’s mild, nutty flavor. The texture is smooth and velvety, making it a comforting option for cooler months. This low-carb, dairy-free version (with coconut milk) can easily be adapted for different dietary preferences. Whether you’re looking for a light lunch or a wholesome dinner, this soup is both simple to make and incredibly satisfying.

Pesto White Bean Soup

Pesto white bean soup is a hearty and nutritious dish that combines the creamy texture of white beans with the fresh, aromatic taste of pesto. The beans provide a rich source of protein and fiber, while the pesto elevates the flavor with its bold herby punch. This soup is perfect for those who want a filling, healthy meal that’s easy to prepare and offers both comfort and satisfaction in every bowl.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups vegetable broth
• 1/4 cup pesto (store-bought or homemade)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
2. Add the white beans and vegetable broth to the pot. Stir well, and bring to a boil. Reduce the heat and let the soup simmer for 15-20 minutes to allow the flavors to develop.
3. Use an immersion blender to blend the soup until smooth, or transfer in batches to a countertop blender. If you prefer a chunkier texture, blend just half of the soup.
4. Stir in the pesto and dried thyme, then cook on low heat for an additional 5 minutes.
5. Taste and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

Pesto white bean soup is a deliciously hearty, plant-based meal that’s as nourishing as it is flavorful. The combination of creamy white beans and vibrant pesto creates a rich, satisfying texture, while the broth adds depth to the dish. This soup is easy to make and incredibly filling, making it a perfect choice for lunch or dinner. With its high fiber and protein content, it’s an excellent option for anyone seeking a nutritious and hearty meal that doesn’t skimp on taste.

Pesto Tomato Soup

Pesto tomato soup is a fresh twist on the classic tomato soup, featuring the rich and aromatic flavors of pesto. The tangy sweetness of ripe tomatoes blends beautifully with the herbaceous and garlicky pesto, creating a perfect balance of flavors. This comforting soup is ideal for cooler days, and its creamy texture and vibrant flavor make it a satisfying meal on its own or paired with a grilled cheese sandwich.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups fresh or canned tomatoes, chopped
• 3 cups vegetable broth
• 1/4 cup pesto (store-bought or homemade)
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish
• Heavy cream or coconut milk (optional for creaminess)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.
2. Add the chopped tomatoes to the pot and cook for another 5 minutes until they begin to break down and release their juices.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 20-25 minutes, allowing the flavors to meld together.
4. Use an immersion blender to blend the soup until smooth, or transfer in batches to a countertop blender.
5. Stir in the pesto and dried basil, then cook for an additional 5 minutes on low heat.
6. Taste and adjust seasoning with salt and pepper. For extra creaminess, stir in a bit of heavy cream or coconut milk.
7. Serve hot, garnished with fresh basil.

Pesto tomato soup is a vibrant and flavorful dish that elevates the classic tomato soup with the added richness of pesto. The combination of the tangy tomatoes and fresh pesto creates a comforting and satisfying meal. The optional creaminess from the heavy cream or coconut milk adds to the indulgence without overwhelming the fresh flavors. Whether enjoyed on its own or paired with a sandwich, this soup is a timeless favorite with a delightful twist that everyone will love.

Pesto Zucchini Soup

Pesto zucchini soup is a light yet flavorful dish that combines tender zucchini with the vibrant and aromatic flavors of pesto. Zucchini’s subtle flavor allows the pesto to shine, creating a refreshing soup that’s both nutritious and satisfying. This soup is perfect for a quick, healthy meal, especially during the warmer months when zucchini is in season. It’s a great way to incorporate more vegetables into your diet while enjoying the freshness of homemade pesto.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups zucchini, chopped
• 3 cups vegetable broth
• 1/4 cup pesto (store-bought or homemade)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.
2. Add the chopped zucchini to the pot and cook for another 5 minutes, allowing it to soften slightly.
3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10-15 minutes, until the zucchini is very soft.
4. Use an immersion blender to blend the soup until smooth, or transfer in batches to a countertop blender.
5. Stir in the pesto and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh basil.

Pesto zucchini soup is a refreshing, light dish that’s perfect for those looking to enjoy a healthier, vegetable-packed meal. The zucchini provides a subtle base, while the pesto adds a burst of fresh, herby flavor that makes the soup truly satisfying. This soup is quick and easy to prepare, making it a great choice for a light lunch or a simple dinner. With its vibrant green color and delicious taste, it’s a perfect way to enjoy the freshness of seasonal vegetables.

Pesto Mushroom Soup

Pesto mushroom soup is a rich and earthy dish that combines the umami flavor of mushrooms with the bright, herbal notes of pesto. The mushrooms add a savory depth to the soup, while the pesto complements the flavor with its fresh garlic, basil, and olive oil. This comforting soup is perfect for mushroom lovers and makes a great meal for any time of year, especially when you’re craving something hearty yet light.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups mushrooms, sliced (button, cremini, or a mix)
• 4 cups vegetable broth
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup heavy cream (optional for added richness)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.
2. Add the sliced mushrooms to the pot and cook for 8-10 minutes, until they release their moisture and become tender.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes, allowing the mushrooms to infuse the broth with their flavor.
4. Use an immersion blender to blend the soup until smooth, or transfer in batches to a countertop blender. For a chunkier soup, blend only half.
5. Stir in the pesto and heavy cream (if using), then cook on low heat for an additional 5 minutes to combine the flavors.
6. Taste and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh parsley.

Pesto mushroom soup is an earthy and indulgent dish that beautifully blends the rich flavor of mushrooms with the bright and aromatic touch of pesto. The creamy texture can be adjusted to your liking, making it a flexible dish to suit your taste. Whether you enjoy it as a comforting bowl on its own or paired with crusty bread, this soup is perfect for cozy evenings and mushroom lovers alike. It’s a simple yet sophisticated way to enjoy a satisfying, flavorful meal.

Note: More recipes are coming soon