Summer Vegetable Soup with Pesto Recipe

Summer Vegetable Soup with Pesto Recipe

How To Make Summer Vegetable Soup with Pesto

Earthy and packed with hearty flavors, this summer vegetable soup makes up a warm and filling bowl of orzo and veggies that’s simmered in a savory broth!

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 2tbspextra virgin olive oil
  • 2small yellow onions,chopped
  • 2carrots,cut into ¼-inch pieces
  • 2celery stalks,cut into ¼-inch pieces
  • 2tbsptomato paste
  • 8cupschicken broth,low sodium
  • 1tspsalt
  • ¼tspground black pepper
  • 2bay leaves
  • cuporzo
  • 1small zucchini,cut into ¼-inch pieces
  • 1cupfrozen peas
  • ½cuppesto
  • parmigiano-reggiano,a hunk, for grating over soup


  1. Heat the olive oil in a large soup pot over medium heat. Add the onions, carrots and celery and cook, stirring often, for about 10 minutes, until the onions are soft and translucent and the vegetables are partially cooked. Turn the heat down to medium-low if the onions start to brown.

  2. Stir in the tomato paste and cook, stirring often, for 2 minutes more.

  3. Add the chicken stock, salt, pepper and bay leaves. Cover and bring to a gentle boil.

  4. Add the orzo, then turn the heat down to medium-low and simmer for 8 minutes. Add the zucchini and frozen peas. Adjust the heat to bring back to a simmer and cook for about 2 minutes more, until the orzo is cooked and all the vegetables are tender-crisp.

  5. Remove the bay leaves. Taste and adjust seasoning if necessary.

  6. Ladle the soup into bowls and garnish with a heaping tablespoon of pesto and grated Parmigiano-Reggiano.

  7. Serve and enjoy!


  • Calories: 315.16kcal
  • Fat: 15.94g
  • Saturated Fat: 2.71g
  • Monounsaturated Fat: 5.20g
  • Polyunsaturated Fat: 1.33g
  • Carbohydrates: 30.03g
  • Fiber: 3.29g
  • Sugar: 9.15g
  • Protein: 12.91g
  • Cholesterol: 11.38mg
  • Sodium: 1092.50mg
  • Calcium: 83.54mg
  • Potassium: 642.10mg
  • Iron: 2.22mg
  • Vitamin A: 41.67µg
  • Vitamin C: 12.41mg
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