Courgette Pea and Pesto Soup

There's something about late spring that makes me crave bright, green soups, and this one came about entirely by accident when I had a glut of courgettes sitting in my crisper drawer and a half-used jar of pesto staring me down from the shelf. My neighbor had dropped off a bag of her homegrown vegetables the day before, and rather than let them wilt, I decided to throw together whatever felt right. The result was so vibrant and fresh that I've made it dozens of times since, each batch tasting like bottled sunshine.

I made this for my sister when she was going through one of those stretches where nothing felt quite right, and she sat at my kitchen counter while the soup simmered, and suddenly she was chatting about her week like herself again. There's something quietly restorative about a warm bowl of this, the way the pesto catches the light and the steam carries that basil fragrance right up to meet you.

Ingredients

• Olive oil (2 tbsp): Use something you actually like tasting, because the flavor matters here when there aren't many ingredients to hide behind.
• Onion and garlic (1 medium onion, 2 garlic cloves): These create the aromatic foundation that makes people say "what smells so good?" when they walk in.
• Courgettes (3 medium, diced): The star of the show—they melt into the soup and create that silky texture, so don't skip them or swap them lightly.
• Peas (250 g frozen or fresh): Frozen peas work brilliantly here and honestly taste just as good as fresh, which is a lovely kitchen truth.
• Potato (1 medium, about 150 g): This isn't just filler—it gives the soup body and helps it feel more substantial without being heavy.
• Vegetable stock (1 liter): If you have homemade stock hiding in your freezer, this is exactly where it shines.
• Salt and black pepper: Taste as you go; the right seasoning is what separates "nice" from "why does this taste so good?"
• Basil pesto (4 tbsp): This is the moment that makes people pause and notice—swirling it in at the end keeps it fresh and aromatic rather than cooked down.
• Crème fraîche or Greek yogurt (2 tbsp, optional): A dollop adds richness and a slight tang that balances the sweetness of the peas.

Instructions

Soften the aromatics:

Heat your olive oil over medium heat and watch as the onion begins to turn translucent—this takes about 3–4 minutes and fills your kitchen with the most inviting smell. You'll know it's ready when the onion looks almost creamy and a wooden spoon moves through it easily.

Wake up the garlic:

Stir in your minced garlic and let it dance in the oil for just 1 minute until fragrant; any longer and it can turn bitter, which would be a shame. The moment it smells irresistible, you're done.

Build the vegetable base:

Add your diced courgettes and potato, and let them cook for about 5 minutes, stirring occasionally so they get a light kiss of color and start to soften. This gentle cooking means they'll blend smoothly later without turning mushy or gray.

Simmer the foundation:

Pour in your vegetable stock, turn the heat up until you see a rolling boil, then lower it back down and let everything simmer gently for 10 minutes. The vegetables should be tender but still holding their color when you peek in.

Add the final vegetable:

Stir in the peas and simmer for another 5 minutes until every vegetable is completely tender—this is important because you want everything to blend into that silky finish. If you're using frozen peas, they'll thaw instantly in the hot liquid and that's absolutely fine.

Blend to silky smoothness:

Remove from heat and let it cool just slightly before blending so you don't send hot soup all over your kitchen—I learned this lesson the messy way. Use an immersion blender right in the pot and work until there are no visible chunks, or transfer to a regular blender in batches if that's what you have.

Season with intention:

Taste the soup and add salt and pepper slowly; remember that pesto is quite salty, so you might need less than you'd expect. Reheat very gently on low if needed, stirring often so nothing catches on the bottom.

Finish and serve:

Ladle into bowls and swirl a tablespoon of pesto into each one, watching it create those beautiful green ribbons through the pale green soup. Top with a small spoonful of crème fraîche and a fresh basil leaf if you're feeling fancy, or keep it simple—it's delicious either way.

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One evening I made this for friends who were all on different diets—vegetarian, vegan, dairy-free, and one person who just loved good food—and somehow this soup worked for everyone with just tiny adjustments. That's when I realized its real gift: it's elegant enough to feel intentional but flexible enough to bend around whatever needs bending.

When to Make This Soup

Spring and early summer are obviously the peak seasons for fresh courgettes, but I've made this in the middle of winter with courgettes from the market and it still tastes wonderful—slightly less vibrant maybe, but still entirely worth making. The peas make all the difference year-round because frozen peas are genuinely excellent and keep your freezer stocked for exactly these moments when soup sounds perfect.

Making It Your Own

One of my favorite discoveries was swapping the courgette for fresh asparagus when spring asparagus was at the market, and it was absolutely brilliant—earthier and slightly more delicate. You can also sneak in a handful of fresh spinach right at the end, just before blending, or add a squeeze of lemon juice if you want to brighten it even more. The potato can be replaced with cauliflower if you prefer, though the soup will be a bit less creamy unless you add a splash of cream.

Serving and Pairing Ideas

Serve this with something bread-based—a thick slice of sourdough rubbed with garlic, or those Italian breadsticks that shatter between your teeth—and suddenly it's a complete meal. A green salad alongside makes it feel even lighter and fresher, and if you have crusty bread that can be dunked, even better. I've served it as a first course at dinner parties, or as a quick lunch with a grilled cheese sandwich, and it's equally at home in both situations.

• A swirl of truffle oil instead of regular pesto makes this feel impossibly fancy for a Tuesday night.
• Toasted pine nuts scattered on top add crunch and take things up a notch if you're not allergic.
• Make a double batch and freeze it in portions without the pesto, then add fresh pesto when you reheat it for the brightest flavor.

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This soup has become my go-to when I want to prove that simple food done with attention tastes better than complicated food done carelessly. It's the kind of recipe that feels like a gift you're giving yourself.

Recipe Help & FAQs

→ Can I make this soup ahead of time?

Yes, prepare up to 2 days in advance. Store in the refrigerator and reheat gently, adding the pesto swirl just before serving for the freshest presentation.

→ Is this soup freezer-friendly?

Absolutely. Cool completely before freezing in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly, adding fresh garnishes.

→ What can I use instead of pesto?

Try a dollop of herb-infused olive oil, crumbled feta with chopped fresh herbs, or a swirl of coconut milk with crushed pistachios for different flavor profiles.

→ How do I achieve the smoothest texture?

Use a high-speed blender or immersion blender, puréeing for at least 2-3 minutes. For extra silkiness, pass through a fine-mesh sieve after blending.

→ Can I use frozen courgettes?

Fresh courgettes work best for texture and flavor. If using frozen, expect slightly softer consistency and adjust seasoning accordingly, as frozen vegetables can be more diluted.