Zucchini Pesto Soup

    1 hour

    A very hearty soup full of vegetables, great with fresh warm bread. Stock cubes vary in strength, so you may need to add less than listed.

    15 people made this

    Serves: 4 

    • 6 cups (1.5 litres) water
    • 6 vegetarian stock cubes
    • 2 medium potatoes, cubed
    • 2 carrots, diced
    • 1 medium onion, diced
    • 1 large zucchini, cubed
    • 2 tablespoons sundried tomato pesto

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Bring the water to a boil in a large pot. Dissolve stock cubes in the boiling water. Place potatoes, carrots, onion and zucchini into pot and cook 10 minutes.
    2. Reduce heat to low and stir the sundried tomato pesto into the pot. Simmer 35 minutes, until potatoes are very tender.

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    Reviews and Ratings
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    Reviews in English (13)


    I absolutely LOVE this recipe. I use Basil pesto instead of sundried tomato, and use more of it, add celery and use chicken broth instead of veggie. And right before eating, I squeezed in some fresh lemon juice. Oh--and i used sweet potatoes instead of regular. I love how this is FILLED with veggies and has tons of flavor from the pesto. I use fresh pesto from a local international foods deli.  -  23 Nov 2008  (Review from Allrecipes USA and Canada)


    Absolutely delicious! I Cooked it exactly as described, and it tasted really good! Plus is really filling for the minimal amount of calories it contains, which is great because me and my dad are watching our weight. I think i would make a couple of changes though. I would use 1 less bouillon cube, and i would also cook it for 30 minutes instead of 35. Thanks for sharing.  -  11 Sep 2007  (Review from Allrecipes USA and Canada)


    Surprisingly good! We had a lot of these ingredients that we about finished, and this was an excellent way to use them up. Like others, we just used regular basil pesto. The only reason I didn't give it another star was the lack of "wow" factor. We did also make cheese drop biscuits with it, and I would highly recommend putting the biscuits in the soup! I'd never done it before, but our lunch guest recommended it. THAT was amazing!  -  06 Dec 2010  (Review from Allrecipes USA and Canada)