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Garden Vegetable Soup With Pesto Recipe

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pesto soup Langford & Karls Chiropractic Clinic
pesto soup Langford & Karls Chiropractic Clinic from langfordchiropractic.com

Description

This Garden Vegetable Soup with Pesto Recipe is the perfect soup to make when you have an abundance of fresh vegetables from your garden or farmers market. It's a healthy and flavorful soup that's loaded with fresh veggies and topped with a dollop of homemade pesto. This soup is hearty, filling, and perfect for any time of the year.

Prep Time

The prep time for this soup is about 20 minutes. You'll need to chop up all of the vegetables and make the pesto.

Cook Time

The cook time for this soup is about 45 minutes. The soup needs to simmer on the stove until the vegetables are tender.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste
  • Pesto for topping

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Immersion blender or regular blender

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic and cook until the onion is translucent.
  3. Add the carrots, celery, red bell pepper, yellow bell pepper, zucchini, and yellow squash. Cook for a few minutes until the vegetables start to soften.
  4. Add the vegetable broth, diced tomatoes, basil, oregano, red pepper flakes, salt, and pepper.
  5. Bring the soup to a simmer and let it cook for about 30-35 minutes or until the vegetables are tender.
  6. Use an immersion blender or regular blender to puree the soup until it's smooth and creamy. Be careful when blending hot soup.
  7. Serve the soup hot with a dollop of pesto on top.

Notes

This soup is very versatile and you can add any vegetables that you have on hand. You can also add some cooked pasta or beans to make it even heartier.

Nutrition Info

This soup is low in calories and fat and high in fiber and vitamins. One serving of this soup (1 cup) contains about 100 calories, 4 grams of fat, 4 grams of fiber, and 4 grams of protein.

Recipes FAQ

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth instead of vegetable broth if you prefer.

Recipe Tips

  • Make sure to chop all of the vegetables into small, bite-sized pieces so they cook evenly.
  • Don't skip the pesto topping, it adds a delicious burst of flavor to the soup.
  • If you don't have an immersion blender, you can use a regular blender but make sure to blend the soup in small batches and let it cool slightly before blending.
  • You can use fresh or canned tomatoes in this recipe.
  • Feel free to adjust the amount of spices and seasonings to your liking.

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