Pin It Last spring, my neighbor dropped off a basket of courgettes from her garden that were practically begging to be used. I had a bag of peas in the freezer and a jar of homemade pesto sitting in the fridge, so this soup came together in that lovely way that happens when you just work with what you have.
I made a huge batch for my sister when she was recovering from surgery, and she texted me the next day saying it was the first thing that actually tasted good in days. Thats when I knew this soup was more than just vegetables blended together.
Ingredients
- 2 tbsp olive oil: Creates a smooth base for sautéing the aromatics
- 1 medium onion, finely chopped: Provides the foundational sweetness that balances the fresh vegetables
- 2 garlic cloves, minced: Adds depth and warmth without overpowering the delicate flavors
- 3 medium courgettes, diced: The star of the show, giving body and a subtle sweetness
- 250 g frozen or fresh peas: Bring bright pops of sweetness and that gorgeous green color
- 1 medium potato, peeled and diced: The secret to a creamy texture without any cream
- 1 liter vegetable stock: Use a good quality one since it makes up most of the soup
- 1/2 tsp salt, or to taste: Essential to bring out the natural sweetness of the vegetables
- 1/4 tsp freshly ground black pepper: Adds a gentle warmth that complements the fresh herbs
- 4 tbsp basil pesto: The finishing touch that transforms simple soup into something special
- 2 tbsp crème fraîche or Greek yogurt: Optional but adds a lovely tangy richness
- Fresh basil leaves: A pretty garnish that hints at whats inside
Instructions
- Start the foundation:
- Heat the olive oil in a large saucepan over medium heat and add the chopped onion. Let it cook for 3 to 4 minutes until its soft and translucent, getting sweet without browning.
- Add the aromatics:
- Stir in the minced garlic and cook for just 1 minute until fragrant. You want it to release its aroma but not burn or bitter.
- Build the base:
- Add the diced courgettes and potato to the pan. Cook for 5 minutes, stirring occasionally, letting them soften slightly and develop a bit of flavor before the liquid goes in.
- Simmer the soup:
- Pour in the vegetable stock and bring everything to a boil. Reduce the heat to low and let it simmer gently for 10 minutes until the potato is almost tender.
- Add the peas:
- Stir in the peas and continue simmering for another 5 minutes. All the vegetables should be completely tender when pierced with a knife.
- Blend it smooth:
- Remove the pan from heat and use an immersion blender right in the pot to purée until silky smooth. If using a regular blender, work in batches and be careful with hot liquid.
- Season to perfection:
- Taste the soup and add salt and pepper as needed. Reheat gently if it cooled down during blending.
- Finish with flair:
- Ladle the soup into warm bowls and swirl a tablespoon of pesto into each serving. Add a dollop of crème fraîche or yogurt if you like and tuck in a few fresh basil leaves.
Pin It 
Pin It My youngest son who claims to hate vegetables ate two bowls and asked when I was making it again. Sometimes the simplest soups are the ones that win people over completely.
Making It Your Own
Homemade pesto makes such a difference here and it comes together in minutes with fresh basil, pine nuts, garlic, Parmesan and good olive oil. I like making a double batch and keeping some in the freezer for moments like this.
Serving Suggestions
A slice of crusty bread is all you really need to turn this into a satisfying meal. On warm days I serve it with a simple green salad dressed with lemon and olive oil.
Storage and Make Ahead
This soup keeps beautifully in the refrigerator for up to three days and actually tastes better the next day as the flavors have more time to meld together. It also freezes well for up to three months.
- Let the soup cool completely before freezing
- Freeze the pesto separately and add it fresh when serving
- Reheat gently over low heat, stirring occasionally
Pin It 
Pin It There is something so comforting about a bowl of vibrant green soup that tastes like the best kind of spring day.
Recipe Questions & Answers
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work beautifully. Shell them and add during the last 5 minutes of simmering. Fresh peas may need slightly less time than frozen - test for tenderness after 3-4 minutes.
- → How long will this soup keep in the refrigerator?
The soup stores well for 3-4 days in an airtight container. The pesto swirl is best added just before serving, but you can swirl it in beforehand - the flavours will continue to develop over time.
- → Can I make this soup vegan?
Absolutely. Use a dairy-free pesto (omit the Parmesan or use nutritional yeast) and skip the crème fraîche or Greek yogurt garnish. The soup itself is naturally plant-based and equally delicious.
- → Do I need the potato in this soup?
The potato adds natural creaminess and body without dairy. You could omit it, but the soup will be thinner. Alternatively, add an extra courgette or a small handful of rice to achieve similar texture.
- → What can I serve alongside this soup?
Crusty bread, garlic bread, or focaccia are perfect for dipping. A simple green salad with lemon vinaigrette makes a nice accompaniment. For heartier meals, grilled cheese sandwiches work wonderfully.
- → Can I freeze this soup?
Yes, freeze without the pesto swirl for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Add the pesto when serving for the freshest flavour and brightest presentation.