Go Back
cooknblog24@gmail.com

Zucchini and Pesto Soup Recipe

Vegan zucchini soup enriched with vibrant pesto, garlic, and aromatic herbs for a creamy, comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 medium zucchinis chopped
  • 4 cups vegetable broth
  • 1/2 cup vegan pesto
  • Salt and pepper to taste
  • Fresh basil for garnish

Method
 

  1. Heat olive oil in a large pot; sauté onion and garlic until fragrant, about 3 minutes.
  2. Add chopped zucchini; cook 5 minutes, stirring occasionally, until slightly tender.
  3. Pour in vegetable broth; bring to a boil, then simmer 15 minutes until zucchini softens.
  4. Remove from heat; blend soup until smooth using a blender or immersion blender.
  5. Stir in vegan pesto; season with salt and pepper.
  6. Serve hot, garnished with fresh basil for extra flair.

Notes

Nutritional Values (per serving)

  • Calories: 140
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 3g

Vitamins & Minerals (per serving)

  • Vitamin A: 20%
  • Vitamin C: 35%
  • Calcium: 6%
  • Iron: 10%
  • Vitamin K: 25%

Notes & Tips

  • Use fresh zucchini and herbs for the brightest flavor.
  • Adjust pesto quantity to taste; more pesto adds richness and depth.
  • Garnish with toasted nuts or seeds for added crunch.
  • Simmer gently to retain vibrant color and fresh taste.
  • This soup pairs beautifully with crusty vegan bread or a light salad.