Save to Pinterest There was this rainy Tuesday last April when my garden was exploding with courgettes and I had no idea what to do with them all. My neighbor dropped by with a bag of fresh peas from her farm share, and suddenly this soup just made itself. The smell of basil pesto hitting warm soup still takes me back to that cozy kitchen afternoon, rain pattering against the window while everything simmered away.
I made this for my book club last spring when we were discussing a novel set in a Italian villa. Something about the bright, fresh flavors just transported us all there. One friend actually asked for the recipe before she'd even finished her bowl, which is always the best compliment.
Ingredients
- 2 tbsp olive oil: The foundation that carries all those delicate vegetable flavors
- 1 medium onion, finely chopped: Creates that aromatic base that makes your kitchen smell amazing
- 2 garlic cloves, minced: Dont be shy with garlic, it adds depth to the sweetness
- 3 medium courgettes (zucchini), diced: The star of the show, choose firm ones with smooth skin
- 250 g frozen or fresh peas: Frozen work perfectly here, no need to thaw first
- 1 medium potato, peeled and diced: The secret ingredient that makes the soup silky and substantial
- 1 liter vegetable stock: Homemade is lovely but good quality stock works just as well
- 1/2 tsp salt: Adjust to taste, remember the pesto will add saltiness too
- 1/4 tsp freshly ground black pepper: Adds a gentle warmth that balances the sweet vegetables
- 4 tbsp basil pesto: The crowning glory that elevates everything
- 2 tbsp crème fraîche or Greek yogurt: Optional but adds lovely creaminess
- Fresh basil leaves: For that restaurant worthy finish
Instructions
- Build the flavor foundation:
- Heat that olive oil in a large saucepan over medium heat, then toss in your chopped onion. Let it soften for about 3-4 minutes until it turns translucent and smells sweet.
- Wake up the garlic:
- Stir in the minced garlic and cook for just 1 minute until fragrant. You want it to smell amazing but not burn, so keep it moving.
- Soften the courgettes:
- Add the diced courgettes and potato to the pan. Cook for 5 minutes, stirring occasionally. You want them to start softening and picking up some color.
- Let it simmer:
- Pour in the vegetable stock and bring everything to a gentle boil. Then reduce the heat and let it simmer for 10 minutes until the potatoes are nearly tender.
- Add the sweet peas:
- Throw in those peas and continue simmering for another 5 minutes. All your vegetables should be completely tender now.
- Transform into silk:
- Remove from heat and use your immersion blender right in the pan. If you are using a regular blender, work in batches and be careful with hot liquid.
- Season to perfection:
- Taste and add salt and pepper as needed. Remember, you can always add more but you cannot take it back.
- The grand finale:
- Ladle into warmed bowls and swirl in a generous tablespoon of pesto per serving. Watch it marble through the green soup like magic.
Save to Pinterest 
Save to Pinterest This soup has become my go to when friends need a little comfort. Something about that bright green color and the warmth of it all just makes people feel taken care of. Last month my sister came over exhausted from work and left asking when I could make it again.
Making It Your Own
I have experimented with different vegetables depending on what is in season or lurking in my fridge. Asparagus works beautifully in place of courgettes, and spinach adds an extra nutrient boost while keeping that gorgeous green hue. The key is keeping that balance between sweet vegetables and savory stock.
Texture Secrets
The first few times I made this, it was a bit too thin for my liking. Then I learned that potato trick, and honestly it changed everything. One medium potato, diced small, gives just enough body without making the soup heavy or starchy tasting. If you want it even creamier, that dollop of crème fraîche makes it luxurious.
Pesto Possibilities
While store bought pesto is perfectly fine, homemade basil pesto transforms this soup into something extraordinary. I keep a batch in my fridge during summer when basil is plentiful and cheap. Just blitz fresh basil with pine nuts, garlic, good Parmesan, and olive oil. The difference is remarkable.
- Make extra pesto and freeze it in ice cube trays for future soups
- Try swapping half the basil for parsley or cilantro for a different twist
- If you are avoiding nuts, sunflower seeds make a great pesto base
Save to Pinterest 
Save to Pinterest There is something so restorative about a bowl of this soup. It is like spring in a bowl, no matter what time of year it is.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, prepare up to 2 days in advance and store in the refrigerator. Reheat gently on the stove, adding a splash of water if needed. Add the pesto swirl just before serving for the freshest presentation.
- → Is this soup suitable for freezing?
Absolutely. Cool completely, transfer to airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Skip the crème fraîche topping until serving.
- → What can I use instead of pesto?
Try a drizzle of herb-infused olive oil, a dollop of tapenade, or simply finish with extra fresh basil and a sprinkle of grated Parmesan. A swirl of crème fraîche with chopped herbs also works beautifully.
- → How do I make this vegan?
Use dairy-free pesto (check labels or make your own without cheese) and omit the crème fraîche or Greek yogurt garnish. The soup itself is naturally plant-based and just as delicious.
- → Can I use other vegetables?
Certainly. Spinach, asparagus, or green beans work well instead of or alongside the courgettes. Keep the cooking times similar for tender vegetables, adjusting slightly for harder varieties.
- → Why add potato to the soup?
The potato provides natural thickness and body without the need for cream. It creates a velvety texture while keeping the soup light and allowing the fresh vegetable flavors to shine through.