Pin It The first time I made this soup was on a rainy Tuesday when my garden had produced more courgettes than I knew what to do with. I had frozen peas from last summer's bounty and a jar of pesto I'd made during basil season, so everything just fell into place. My roommate walked in midway through blending and asked what smelled like spring in a pot, which felt like the perfect compliment.
I served this at a dinner party once when a friend announced she'd gone vegetarian, and I was frantically trying to come up with something substantial enough. Everyone had seconds, and the conversation kept circling back to how something so green could be so comforting. Now its my go to when I need to feed a crowd without any stress.
Ingredients
- 2 tbsp olive oil: A good quality oil makes a difference here since the flavor shines through the pureed vegetables
- 1 medium onion, finely chopped: Yellow onions work perfectly, though red onions add a lovely sweetness if thats what you have
- 2 garlic cloves, minced: Fresh garlic is non negotiable, garlic powder just wont give you that aromatic base
- 3 medium courgettes, diced: Dont bother peeling them, the skin adds such a beautiful green color to the finished soup
- 250 g frozen or fresh peas: Frozen peas are actually perfect here, theyre picked at peak sweetness and always available
- 1 medium potato, peeled and diced: This is the secret to making the soup creamy without any actual cream
- 1 liter vegetable stock: Homemade stock is wonderful but a good quality store bought one works perfectly fine
- 1/2 tsp salt, or to taste: Start with less, you can always add more but you cant take it back
- 1/4 tsp freshly ground black pepper: Freshly ground makes a noticeable difference in depth of flavor
- 4 tbsp basil pesto: Homemade is best but a good jarred pesto will still make you look like a kitchen wizard
- 2 tbsp crème fraîche or Greek yogurt: This adds a lovely tang and creaminess, though its completely optional
Instructions
- Build your flavor base:
- Heat the olive oil in a large saucepan over medium heat, add the chopped onion, and let it soften for about 4 minutes until its translucent and fragrant
- Wake up the garlic:
- Stir in the minced garlic and cook for just 1 minute until you can smell it, taking care not to let it brown or itll turn bitter
- Soften the vegetables:
- Add the diced courgettes and potato, letting them cook for 5 minutes while stirring occasionally to prevent anything from sticking
- Create the soup base:
- Pour in the vegetable stock, bring everything to a gentle boil, then reduce the heat and let it simmer for 10 minutes
- Add the sweetness:
- Stir in the peas and continue simmering for another 5 minutes until all the vegetables are fork tender
- Transform into velvet:
- Remove the pan from heat and use an immersion blender to puree until completely smooth, or work in batches with a regular blender
- Perfect the seasoning:
- Taste the soup and add salt and pepper as needed, then reheat gently if it cooled down during blending
- The grand finale:
- Ladle the soup into bowls and swirl in a generous tablespoon of pesto per serving, adding a dollop of crème fraîche if you like
Pin It 
This soup became a regular in my rotation after I realized it freezes beautifully. Now I make double batches and stash containers in the freezer for those evenings when the last thing I want to do is cook but still want something nourishing on the table.
Making It Your Own
The beauty of this soup lies in its adaptability. Sometimes I swap the courgettes for asparagus in early spring, or throw in a handful of spinach at the very end for an extra nutrient boost. My neighbor adds a splash of cream instead of the potato for thickness, though I prefer keeping it lighter.
The Pesto Factor
Ive learned that the pesto you choose will define this soup. A store bought jar works perfectly fine for weeknight dinners, but if youre serving this to guests, take five minutes to blitz together fresh basil, pine nuts, parmesan, garlic, and olive oil. The difference is remarkable and makes the whole house smell incredible.
Serving Suggestions
While this soup is substantial enough to stand alone, I almost always serve it with something crunchy. A slice of crusty bread for dipping is classic, but toasted sourdough rubbed with garlic takes it to another level. On lighter days, a simple green salad with a sharp vinaigrette balances the creaminess beautifully.
- Make sure the soup is piping hot before serving, the pesto swirl looks best when it starts to melt into the steam
- If making ahead, under season slightly since flavors concentrate as it sits
- Leftovers keep well in the fridge for up to three days and actually taste better the next day
Pin It Theres something so satisfying about turning humble vegetables into something elegant and comforting. This soup never fails to make me feel like I've taken care of myself properly.
Recipe Questions & Answers
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently, adding the pesto garnish just before serving.
- → What can I use instead of pesto?
Try swirling in fresh basil purée, a dollop of tapenade, or simply finish with extra virgin olive oil and fresh herbs. Crumbled feta or grated Parmesan also work beautifully as alternatives.
- → How do I make it vegan?
Use dairy-free pesto (check labels or make your own without cheese) and omit the crème fraîche or Greek yogurt garnish. Coconut cream or cashew cream make lovely vegan alternatives.
- → Can I use frozen courgettes?
Fresh courgettes work best for texture, but frozen can be used in a pinch. Thaw and drain well before adding, and reduce the initial cooking time as they're already softened.
- → What's the purpose of the potato?
The potato acts as a natural thickener, adding body and creaminess without the need for dairy. It helps create that velvety smooth texture when blended.
- → How long will leftovers keep?
Store in an airtight container in the refrigerator for 3-4 days. The flavours may develop and improve over time. Reheat gently on the hob, adding a splash of water if needed.