Courgette, Pea and Pesto Soup

Last spring, my neighbor arrived at my door with an armful of courgettes from her garden, the kind that appear by the dozens when you're not looking. I had no intention of making soup that afternoon, but standing in my kitchen with those vibrant green vegetables sitting on the counter, something clicked. The peas were frozen in my freezer from weeks earlier, and a jar of basil pesto caught my eye. Within minutes, I had a pot simmering, and by dinner time, I understood why this simple soup had become her go-to recipe.

I made this for my brother when he came home after weeks of living on takeout at his new job. He took one spoonful and actually closed his eyes, and I realized that sometimes the most nourishing thing you can offer someone is proof that real food doesn't need to be complicated. He's since requested it whenever he visits, and now I always have pesto on hand.

Ingredients

• Courgettes (2 medium, diced): These deliver that fresh spring flavor and break down beautifully into the soup, creating a silky base without needing cream.
• Frozen or fresh peas (200 g): They add sweetness and a pop of color—frozen ones are honestly just as good as fresh, so don't stress if that's what you have.
• Potato (1 medium, peeled and diced): This is your secret weapon for body and richness; it thickens the soup naturally as it cooks.
• Onion (1 medium, chopped) and garlic cloves (2, minced): The aromatic foundation that makes everything taste like home cooking.
• Vegetable stock (1 liter/4 cups): Use the good stuff if you have it; it genuinely changes the final flavor.
• Olive oil (2 tbsp): For sautéing your vegetables gently and building those subtle flavors before everything goes into the pot.
• Basil pesto (4 tbsp): This is where the magic happens—store-bought works perfectly, and it's the difference between good soup and the kind people ask you to make again.
• Salt (½ tsp) and black pepper (¼ tsp): Season to your taste at the end; you'll know when it's right.
• Fresh basil leaves and crusty bread (optional): For serving and turning a simple bowl into something memorable.

Instructions

Start with the aromatics:

Warm the olive oil over medium heat and add your chopped onion and minced garlic, stirring gently until they soften around the edges and fill your kitchen with that unmistakable smell of something good beginning. This takes about 3 to 4 minutes—you want them fragrant and tender, not browned or crispy.

Add the vegetables:

Toss in the diced potato and courgette, stirring so everything gets coated in that oil and starts to release its flavors. Cook for another 3 minutes, and you'll notice the courgette begin to soften slightly at the edges.

Build the base:

Pour in your vegetable stock, give everything a good stir, and bring it to a boil. Then lower the heat and let it simmer gently for about 15 minutes until the potato is fork-tender and the courgette has given up its firmness to the broth.

Finish cooking:

Add the peas and simmer for another 5 minutes—they'll warm through and release their sweetness into the soup. You can taste a single pea at this point and notice how the flavors have married together.

Blend to silky smoothness:

Remove the pot from heat and use an immersion blender to puree the soup until it's completely smooth, working in batches if you're using a countertop blender. This is oddly satisfying, watching all those chunky vegetables transform into something velvety.

Stir in the pesto:

Add 3 tablespoons of pesto to the warm soup and stir until it's completely incorporated, then taste and adjust your salt and pepper. This is when you'll understand why people get excited about this recipe.

Serve with intention:

Ladle the soup into bowls, swirl the remaining tablespoon of pesto on top for visual appeal, and scatter fresh basil over if you have it. Pair with crusty bread if you want to make it a proper meal.

Pin it

Pin it

There's a moment in this recipe where everything shifts from separate ingredients to something unified and purposeful, and that moment is when the pesto goes in. It's like watching watercolors bloom in water, except you're holding the bowl and about to eat it. That's when I knew this soup wasn't just quick and easy—it was genuinely delicious.

When to Make This Soup

Spring is the obvious answer, but honestly, this soup works year-round depending on what you're craving. In summer, chill it completely and serve it cold on evenings when hot soup sounds terrible but something green and fresh sounds perfect. Winter versions can be heartier if you add cream or coconut milk, turning it into something more substantial when you need comfort more than brightness.

Variations and Swaps

The structure of this recipe is flexible enough that you can play around without losing what makes it work. Broad beans are stunning if you find them fresh, and they give the soup a slightly earthier quality that's wonderful with the pesto. If you have spinach or kale lurking in your crisper drawer, add it during the final simmer—it'll wilt right in and add nutritional depth. I've even made this with mint pesto instead of basil, which shifts the entire flavor profile toward something more unexpected and bright.

The Pesto Question

This recipe's success hinges on good pesto, so this is worth thinking about. Store-bought is entirely legitimate—many are genuinely excellent and save you the step of pulling out your food processor. Homemade pesto is simple if you want to go that route: blend fresh basil, garlic, pine nuts (or walnuts as a budget option), parmesan, and olive oil until it reaches your preferred texture. For vegan or nut-free versions, there are solid store-bought options now, and the soup won't suffer one bit from using them.

• Make extra pesto and freeze it in ice cube trays for future soups and quick pasta sauces.
• If your pesto is very salty, reduce the salt in the soup itself to balance things out.
• A spoonful of pesto stirred into the bowl right before eating tastes fresher than blending it all in.

Pin it

Pin it

This soup has become one of those recipes I make without thinking, the way some people make tea. It's the kind of food that tastes intentional even when you've assembled it without much planning, which might be its greatest gift.

Recipe Questions & Answers

→ Can I make this soup vegan?

Yes, simply use vegan pesto instead of traditional pesto. Most store-bought options clearly label vegan varieties, or you can make your own using nutritional yeast instead of Parmesan cheese.

→ What can I substitute for courgettes?

You can use butternut squash, marrow, or extra peas for a different flavor profile. Adjust cooking time accordingly as squash may need a few extra minutes to become tender.

→ How do I make this soup creamier?

Add a splash of double cream, crème fraîche, or coconut milk just before blending. Start with 100ml and adjust to your preferred consistency and richness.

→ Can I freeze this soup?

Yes, this soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge and reheat gently, stirring occasionally.

→ What type of pesto works best?

Traditional basil pesto is ideal, but you can experiment with rocket pesto, spinach pesto, or even sun-dried tomato pesto for different flavor variations. Choose high-quality pesto for best results.

→ Can I serve this soup cold?

Absolutely! This soup is excellent served chilled during warmer months. Prepare as directed, cool completely, then refrigerate for at least 2 hours before serving with a drizzle of extra pesto.