Courgette Pea Pesto Soup

The first time I made this soup was on one of those gray drizzly Tuesdays when spring feels like it might never actually arrive. I had a bag of courgettes that needed using and a freezer full of peas from last summer's garden glut. Something about stirring that bright green mixture in the pot made the whole kitchen feel suddenly more optimistic, like I was cooking the season into existence.

My friend Anna came over unexpectedly that evening and we ended up eating it standing at the counter, both of us too hungry to bother with proper plates. She kept saying 'I can't believe there's no cream in this' between spoonfuls, and honestly neither could I, that potato works absolute magic for texture.

Ingredients

• 2 tbsp olive oil: A good quality extra virgin makes a noticeable difference here since the flavors are so pure and straightforward
• 1 medium onion, finely chopped: Take your time chopping evenly, nothing worse than biting into a raw-tasting onion chunk in smooth soup
• 2 garlic cloves, minced: Fresh garlic only please, the jarred stuff has a weird tinny aftertaste that ruins delicate soups
• 3 medium courgettes, diced: Don't bother peeling them, the skin adds a lovely subtle green color and holds everything together
• 250 g frozen or fresh peas: Frozen work perfectly fine here and are often sweeter than fresh ones that have been sitting around
• 1 medium potato, peeled and diced: This is the secret ingredient that gives restaurant-style creaminess without any actual cream
• 1 liter vegetable stock: Homemade is ideal but a good quality store-bought one works perfectly well
• 1/2 tsp salt, or to taste: Start with less, you can always add more but you cannot take it back
• 1/4 tsp freshly ground black pepper: Grind it right before you need it, pre-ground pepper loses its personality after about a week
• 4 tbsp basil pesto: Homemade is undeniably better but do not let perfection stop you from making dinner
• 2 tbsp crème fraîche or Greek yogurt: Completely optional but adds a lovely tangy richness that cuts through the sweetness
• Fresh basil leaves: The finishing touch that makes it look like you actually tried

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Build your flavor foundation:

Heat the olive oil in a large saucepan over medium heat and add the chopped onion, letting it soften and turn translucent for about 3 to 4 minutes. You are not browning it, just coaxing out its natural sweetness so take your time.

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until it becomes fragrant, watching carefully like a hawk because burnt garlic turns bitter and ruins everything.

Add the hearty vegetables:

Toss in the courgettes and diced potato, cooking for 5 minutes and stirring occasionally to prevent any sticking. The courgettes will start to look glossy and the potato edges will become slightly translucent.

Introduce the liquid:

Pour in the vegetable stock and bring everything to a gentle boil before reducing the heat to maintain a steady simmer. Let it bubble away for 10 minutes until the potatoes are completely tender when pierced with a knife.

Add the sweet pops:

Stir in the peas and continue simmering for another 5 minutes until all the vegetables are meltingly soft. The kitchen will start smelling wonderfully green and fresh at this point.

Transform into velvet:

Remove from heat and use an immersion blender directly in the pot to purée until completely smooth, or transfer batches to a regular blender if you prefer. Take extra care with hot soup in a blender, the steam can cause quite an explosive mess if you are not careful.

Season to perfection:

Taste and add salt and pepper as needed, then reheat gently if the soup has cooled too much during blending. Remember that the pesto will add saltiness too so go easy on the salt at this stage.

The grand finale:

Ladle the vibrant green soup into warmed bowls and swirl in a generous tablespoon of pesto per serving. Top with a dollop of crème fraîche if using and scatter a few fresh basil leaves over the top like confetti.

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Last summer my sister asked me to make this for her birthday lunch and I cannot tell you how many people asked for the recipe. Something about that bright green color dotted with pesto just makes people happy before they even take a single bite.

Making It Your Own

While the classic combination is hard to beat, I have discovered that swapping half the courgettes for asparagus during early summer creates something truly special. The asparagus adds a slight earthiness that plays beautifully with the sweet peas and fragrant basil.

Batch Cooking Wisdom

This soup doubles and freezes exceptionally well, making it perfect for those weeks when you need something nourishing but have zero energy for actual cooking. I always keep a few portions in my freezer for emergency comfort food situations.

Serving Suggestions

A thick slice of crusty sourdough is non-negotiable in my house, but a simple green salad with a sharp vinaigrette makes this feel like a proper meal. In summer I serve it chilled with an extra drizzle of olive oil and it becomes something entirely different yet equally delicious.

• A light white wine like Pinot Grigio complements the fresh flavors without overwhelming them
• If serving for lunch, some crispy pancetta or prosciutto on the side adds a lovely salty contrast
• The soup thickens as it sits, so thin it with a splash more stock or water when reheating leftovers

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There is something deeply comforting about a bowl of this soup, like spring itself in edible form. I hope it brings as much brightness to your table as it has to mine.

Recipe FAQs

→ Can I freeze this soup?

Yes, freeze without the pesto swirl. Cool completely, store in airtight containers for up to 3 months. Thaw overnight, reheat gently, then add fresh pesto before serving.

→ What can I use instead of potato?

Swap potato for a small piece of butternut squash or add extra courgette. Both alternatives create body while maintaining the fresh, spring character.

→ Is fresh or frozen pesto better?

Fresh homemade pesto delivers superior flavor and vibrancy. Store-bought works perfectly for convenience—just choose a quality brand with minimal additives.

→ How do I make it vegan?

Use dairy-free pesto and omit the crème fraîche or Greek yogurt topping. The soup remains creamy and satisfying without any dairy components.

→ Can I use fresh peas instead of frozen?

Absolutely. Fresh peas need slightly less cooking—add them during the last 3-4 minutes of simmering to preserve their sweet, delicate flavor.

→ What's the best way to blend the soup?

An immersion blender works perfectly directly in the pan. For an ultra-smooth texture, use a countertop blender in batches, venting slightly to release steam.