Save The first time I made this soup, it was a rainy Tuesday and I had a mountain of courgettes from my dad's garden that needed using. I threw everything in the pot without much hope, but that first spoonful stopped me in my tracks somehow this simple combination became something velvety and bright and completely comforting.
Last spring my neighbor came over unexpectedly while this was simmering. She ended up staying for lunch and asked for the recipe before she even finished her bowl. There is something about the bright green color and the smell of basil that makes people feel instantly welcome in your kitchen.
Ingredients
- 2 tbsp olive oil: A good extra virgin olive oil makes a difference here since it is the fat base of your soup
- 1 medium onion, finely chopped: Take your time chopping evenly so everything cooks at the same rate
- 2 garlic cloves, minced: Fresh garlic adds that aromatic base that builds depth
- 3 medium courgettes, diced: Do not peel them, the skin gives the soup its lovely green color
- 250 g frozen or fresh peas: Frozen work perfectly fine here and add natural sweetness
- 1 medium potato, peeled and diced: This secret ingredient makes the soup velvety without any cream
- 1 liter vegetable stock: Homemade stock is wonderful but a good quality store bought works too
- 1/2 tsp salt and 1/4 tsp black pepper: Season at the end since the pesto will add saltiness too
- 4 tbsp basil pesto: Homemade is dreamy but a good jarred pesto absolutely works
- 2 tbsp crème fraîche or Greek yogurt: Completely optional but adds a lovely tangy creaminess
- Fresh basil leaves: A finishing touch that makes it look as good as it tastes
Instructions
- Build your flavor base:
- Warm the olive oil in a large saucepan over medium heat and add your chopped onion. Let it soften for about four minutes until it turns translucent and fragrant, then stir in the garlic for just one minute until you can smell it.
- Add the vegetables:
- Toss in the diced courgettes and potato. Cook them for about five minutes, stirring occasionally, until they start to soften slightly around the edges.
- Simmer the soup:
- Pour in the vegetable stock and bring everything to a gentle boil. Lower the heat and let it simmer for ten minutes before adding the peas for another five minutes until all the vegetables are completely tender.
- Blend until smooth:
- Remove the pan from heat and use an immersion blender right in the pot to purée until completely silky. If you are using a regular blender, work in batches and be careful with hot liquid.
- Season and serve:
- Taste and add salt and pepper as needed. Ladle into warm bowls and swirl a generous tablespoon of pesto into each portion. Add a dollop of crème fraîche and fresh basil leaves if you like.
Save This has become my go to when friends need feeding but I do not have much energy to spend. Something about serving something green and vibrant makes people feel cared for, like you put real thought into the meal even when it came together in under half an hour.
Making It Your Own
I have started adding a handful of spinach right before blending sometimes, just to bump up the nutrition and make the color even more intense. A friend of mine swaps half the courgettes for asparagus in early summer and it is absolutely lovely.
The Pesto Situation
Homemade pesto takes two minutes and transforms this soup entirely, but I have also served it with a dollop of store bought pesto in a pinch. Sometimes I make a double batch and freeze the extra in ice cube trays so I can add that burst of basil to soup or pasta anytime.
Serving Suggestions
This soup works for lunch, dinner, or even as an elegant first course for a dinner party. It somehow feels substantial enough for a main but light enough that you do not need a nap afterward.
- Crusty bread is almost mandatory for dipping
- A simple green salad with lemon vinaigrette balances the richness
- The soup actually tastes better the next day so make extra
Save There is something profoundly comforting about a bowl of green soup on a gray day. It feels like eating sunshine.
Kitchen Guide
- → Can I make this soup vegan?
Yes. Use dairy-free pesto and omit the crème fraîche or Greek yogurt garnish. The soup remains creamy and satisfying without dairy.
- → How long does this soup keep?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of stock if needed to adjust consistency.
- → Can I freeze this soup?
Absolutely. Cool completely before freezing in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Add pesto fresh after reheating.
- → What can I substitute for courgettes?
Asparagus, spinach, or green beans work beautifully. Adjust cooking time slightly—tender greens like spinach need just 1-2 minutes at the end.
- → Is the potato necessary?
The potato adds natural body and creaminess without dairy. For a lighter version, omit it or replace with cauliflower for similar texture with fewer carbs.
- → Can I use fresh peas instead of frozen?
Fresh peas in season are wonderful. Add them during the last 3-4 minutes of simmering to preserve their sweet flavor and bright color.