Courgette Pea and Pesto Soup

Last spring, I found myself standing in the farmer's market on a Saturday morning with a bag of just-picked courgettes and a bundle of impossibly green basil, and something clicked—I needed to turn them into soup right then. Not the heavy, cream-laden kind that puts you to sleep, but something bright and alive that tastes like the season itself. That's when this soup came together, almost by accident, and I've been making it ever since whenever I want to feel like spring is happening in my kitchen.

I made this for my neighbor once when she'd had a rough week, and watching her face when she tasted it—that moment when the brightness of it all hit her—reminded me why simple, honest food matters so much. She asked for the recipe immediately, which felt like a small victory in my kitchen.

Ingredients

• Olive oil (2 tbsp): This is your flavor foundation, so don't reach for the cheap stuff; good olive oil makes a real difference in how the final soup tastes.
• Onion (1 medium, finely chopped): The sweet base that mellows as it cooks and gives everything a gentle roundness.
• Garlic cloves (2, minced): Just enough to add depth without overwhelming the delicate vegetables.
• Courgettes (3 medium, diced): The star of the show—they break down silky smooth and take on whatever flavors surround them.
• Peas (250 g, frozen or fresh): These add a touch of natural sweetness and create a beautiful pale green color when blended.
• Potato (1 medium, peeled and diced): This thickens the soup naturally and makes it more substantial without needing cream.
• Vegetable stock (1 liter): Use something homemade if you can; it brings a warmth that matters.
• Salt and black pepper: Taste as you go and trust your instincts here—every palate is different.
• Basil pesto (4 tbsp): The grand finale that ties everything together; homemade tastes miles better but shop-bought works in a pinch.
• Crème fraîche or Greek yogurt (2 tbsp, optional): A dollop adds a luxurious creaminess that balances the brightness of the pesto.

Instructions

Warm your base:

Heat the olive oil in a large saucepan over medium heat and add the chopped onion. Cook for 3 to 4 minutes until it softens and becomes translucent—you'll know it's ready when the smell shifts from sharp to sweet.

Build the aroma:

Stir in the minced garlic and let it toast for about a minute until the smell hits you like a warm hug. Don't let it brown, just gently soften.

Add your vegetables:

Toss in the diced courgettes and potato, stirring occasionally for 5 minutes so they start to soften around the edges. The courgettes will release a little moisture, and that's exactly what you want.

Simmer into tenderness:

Pour in the vegetable stock and bring everything to a gentle boil, then lower the heat and let it simmer for 10 minutes. The vegetables should be completely tender when you pierce them with a fork.

Finish with the peas:

Add the peas and continue simmering for another 5 minutes until they're heated through and everything is utterly soft. This is also your last window to taste and adjust seasoning if needed.

Transform into silk:

Take the pot off the heat and blend the soup until completely smooth using an immersion blender or a regular blender in batches. If you're using a regular blender, work in two parts so you don't create a steam explosion.

Season to perfection:

Taste the soup and add salt and freshly ground black pepper until it sings. Give it a gentle reheat if it's cooled too much, but keep it on low so you don't lose the color.

Finish with pesto and serve:

Ladle the soup into bowls and swirl a tablespoon of pesto into each one—watch how the green ribbons through the pale soup and make it look beautiful. Top with a small dollop of crème fraîche and a few fresh basil leaves if you're feeling fancy.

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There's something magical about the moment you realize a humble bowl of vegetables can become something that makes people pause and really taste what's in front of them. This soup does that, every single time.

When Fresh Pesto Makes All the Difference

If you have ten minutes and a food processor, homemade pesto will elevate this soup from good to genuinely spectacular. Blend together a loosely packed cup of fresh basil leaves, a third of a cup of pine nuts (or walnuts if you prefer), a couple of garlic cloves, half a cup of good olive oil, and about 50 grams of Parmesan cheese. It keeps in the fridge for almost a week if you smooth a thin layer of olive oil over the top, which is exactly what I do because I end up making this soup twice a week once spring arrives.

Customizing Your Version

The beauty of this soup is how forgiving it is when you need to swap things around. Asparagus works wonderfully if courgettes aren't available, or you could add a generous handful of spinach at the very end for a deeper green color and an earthy note. I've also made it with leeks instead of onions on days when I wanted something slightly more delicate, and it was perfect every time. Trust your instincts about what's in season at your market or what's sitting in your vegetable drawer.

Making It Fit Your Table

This soup is naturally vegetarian and gluten-free as long as your pesto and stock are too, which makes it one of those rare dishes that doesn't make anyone feel left out. For vegan diners, skip the crème fraîche and yogurt or use plant-based alternatives, and check that your pesto doesn't contain Parmesan or use a dairy-free version. Serve it with crusty bread for those who want something hearty, or alongside a sharp green salad if you're keeping things lighter.

• Always check pesto labels for nuts and dairy if you're serving guests with allergies.
• Frozen peas are genuinely just as good as fresh ones, so don't stress about timing the market perfectly.
• This soup freezes beautifully for up to three months; just add the pesto swirl when you reheat it rather than before freezing.

Save

This is the soup I reach for when I want to cook something that feels like spring, tastes like it took effort, and actually comes together in less time than it takes to order takeout. Make it once and it becomes your regular.

Recipe FAQs

→ Can I make this soup vegan?

Yes, simply use dairy-free pesto and omit the crème fraîche or Greek yogurt garnish. Many store-bought pestos are naturally vegan, or you can make your own using nutritional yeast instead of Parmesan.

→ Can I use frozen peas instead of fresh?

Absolutely. Frozen peas work perfectly in this soup and are often sweeter since they're picked at peak ripeness. Add them directly from frozen during the last 5 minutes of simmering.

→ How long does this soup keep in the refrigerator?

The soup will keep for 3-4 days when stored in an airtight container in the refrigerator. Add the pesto swirl just before serving, as it's best enjoyed fresh. Reheat gently over low heat.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently. Add pesto after reheating.

→ What can I serve with this soup?

Crusty bread, garlic bread, or a fresh green salad make excellent accompaniments. For a heartier meal, serve with grilled cheese or a warm baguette. The soup also pairs well with quiche or frittata for brunch.

→ Can I substitute the courgettes?

Yes, asparagus or spinach work well as alternatives. Add asparagus when you would add the courgettes, or stir spinach in during the last 2 minutes of cooking to wilt.