Save I was standing at the stove one April evening, staring at three courgettes that had been sitting in the crisper too long. The peas were frozen, the pesto was a jar I'd bought weeks ago, and I had no plan. Twenty minutes later, I was scraping my bowl clean, astonished that something so simple could taste so bright and alive. That soup became my reset button whenever I needed something quick, green, and genuinely comforting.
I made this for my sister when she came over exhausted from a long week, and she sat at the table with her bowl cradled in both hands, quiet for the first time all day. She didn't say much, just asked for the recipe before she left. That's when I knew it was a keeper.
Ingredients
- Olive oil: Use a decent one here because it carries the flavor of the garlic and onion through the whole soup.
- Onion: Yellow or white both work, chop it fine so it melts into the background and sweetens everything quietly.
- Garlic cloves: Fresh is essential, the minced jar stuff goes bitter when you cook it this gently.
- Courgettes: Medium sized are best because the big ones can taste watery, dice them roughly so they cook evenly.
- Peas: Frozen peas are honestly perfect here, they keep their sweetness and bright green color better than most fresh ones.
- Potato: This is your secret thickener, it gives the soup body without cream or flour.
- Vegetable stock: Homemade is lovely, but a good quality store bought cube does the job beautifully.
- Salt and black pepper: Taste as you go, the pesto adds saltiness later so go light at first.
- Basil pesto: This is the soul of the dish, use a good jarred one or make your own if you have ten extra minutes.
- Creme fraiche or Greek yogurt: Optional but it adds a silky richness that balances the herby punch of the pesto.
- Fresh basil leaves: A few torn leaves on top make it look like you tried harder than you did.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large saucepan over medium heat, then add the onion and let it soften for three to four minutes, stirring now and then. You want it translucent and sweet, not browned.
- Add the garlic:
- Stir in the minced garlic and cook for just one minute until the kitchen smells amazing and herbal. Don't let it brown or it'll turn sharp.
- Cook the vegetables:
- Toss in the courgettes and potato, stirring them around for five minutes so they start to soften and pick up the flavors from the pan. This step builds the base.
- Simmer in stock:
- Pour in the vegetable stock, bring everything to a boil, then lower the heat and let it simmer gently for ten minutes. The potato should be tender enough to mash with the back of a spoon.
- Add the peas:
- Tip in the peas and simmer for another five minutes until they're cooked through and still bright green. Don't overcook them or you'll lose that springy color.
- Blend until smooth:
- Take the pan off the heat and use an immersion blender to puree everything until it's silky and smooth, or carefully transfer it to a regular blender in batches. Taste and season with salt and pepper.
- Serve with pesto:
- Ladle the soup into bowls and swirl a tablespoon of pesto into each one, then add a dollop of creme fraiche or yogurt and a few basil leaves if you like. The pesto should marble through the green, not disappear.
Save There's a moment right after you swirl in the pesto when the whole bowl smells like a garden, and you realize you made something that tastes expensive and careful in less time than it takes to order takeout. That's the moment I fell for this soup completely.
Make It Your Own
I've swapped the courgettes for asparagus when it's in season, and I've thrown in a handful of spinach when I had it wilting in the fridge. Both worked beautifully. You can also skip the potato and add a tin of white beans for protein, or stir in a squeeze of lemon juice at the end if you want more brightness.
Storing and Reheating
This soup keeps in the fridge for three days in an airtight container, and it reheats gently on the stove without losing its color or flavor. I don't recommend freezing it because the courgette can go a bit mushy when thawed, but if you do, blend it again after reheating to bring back the texture.
Serving Suggestions
I love this with a thick slice of sourdough toast rubbed with garlic, or alongside a simple green salad with lemon vinaigrette. If you want to make it more substantial, serve it with a grilled cheese sandwich or a warm baguette.
- Use homemade pesto if you have fresh basil, it makes the flavor sing in a way jarred pesto just can't quite match.
- A drizzle of good olive oil on top right before serving adds a peppery richness that feels restaurant fancy.
- If you like heat, stir in a pinch of red pepper flakes with the garlic for a gentle kick.
Save This soup has become my go to whenever I want something light but satisfying, something that feels like care without demanding much from me. I hope it does the same for you.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, the soup keeps well for up to 3 days refrigerated. Store in an airtight container without the pesto. Reheat gently and add fresh pesto when serving for best flavor.
- → What can I use instead of basil pesto?
Try coriander pesto, parsley oil, or a simple drizzle of good quality olive oil with fresh herbs. For dairy-free options, use store-bought vegan pesto or make your own with nutritional yeast.
- → How do I get a smooth consistency?
Use an immersion blender directly in the pot for convenience, or carefully transfer the soup to a countertop blender in batches. Blend until completely smooth, allowing steam to escape if using a traditional blender.
- → Is this suitable for freezing?
Yes, freeze the soup for up to 3 months in freezer-safe containers. Leave headspace for expansion. Thaw overnight in the refrigerator and reheat gently. Add pesto garnish after reheating.
- → What vegetables work as substitutes for courgette?
Asparagus, spinach, zucchini varieties, or green beans are excellent alternatives. Adjust cooking times slightly depending on the vegetable's density for even tenderness.
- → Can I make this vegan?
Absolutely. The soup is naturally vegan when made with vegetable stock. Use dairy-free pesto and skip the crème fraîche or yogurt topping, or substitute with dairy-free alternatives.