This recipe captures the spirit of summer with its vibrant colors and fresh flavors. A medley of garden fresh vegetables simmered together with orzo pasta, served up with a dollop of bright, herby pesto. It's the perfect dish to use up that summer bounty and makes for a delicious, light meal any time of the day.
Most of the ingredients for this Summer Vegetable Soup with Pesto are commonly found in a well-stocked pantry or refrigerator. However, if you're not familiar, Orzo is a type of pasta shaped like a large grain of rice. You'll find it in the pasta aisle of most supermarkets. Also, Pesto is an Italian sauce made from basil, garlic, pine nuts, hard cheese like Parmigiano-Reggiano, and olive oil. You can find it in the refrigerated section of the store or make your own.
Ingredients for Summer Vegetable Soup with Pesto
Olive oil: This is used for sautéing the vegetables, it adds a rich, savory depth to the soup base.
Yellow onions: They form the aromatic base for the soup, adding sweetness and depth of flavor.
Carrots: They add a bright pop of color and slight sweetness to the soup.
Celery: Celery gives a nice crunchy texture and fresh flavor.
Tomato paste: It intensifies the tomato flavor in the soup.
Chicken broth: This forms the liquid base for the soup. Use low sodium so you can control the salt.
Orzo: This small pasta adds a delightful bit of chew to every spoonful.
Zucchini: This summer squash adds a delicate flavor and lots of nutrients.
Frozen peas: They add sweetness and a vibrant pop of green.
Pesto: This herbaceous, garlicky sauce is a vibrant finisher that's stirred into the soup just before serving.
Parmigiano-Reggiano: This hard, granular cheese is used for garnishing. It adds a rich, umami flavor to the soup.
One reader, Dian Heckman says:
This summer vegetable soup with pesto recipe is a game-changer! The combination of fresh veggies and flavorful pesto creates a delightful burst of summer in every spoonful. It's a light and refreshing dish that's perfect for warm days. Plus, it's so easy to make! I highly recommend trying it out.
Key Techniques for Making Summer Vegetable Soup with Pesto
How to sauté vegetables: Sauté the onions, carrots, and celery in olive oil until soft and translucent, stirring often to prevent browning.
How to simmer soup: After adding the orzo, bring the soup to a gentle boil, then reduce the heat to medium-low and simmer for 8 minutes. Add the zucchini and peas, and continue simmering until the orzo is cooked and the vegetables are tender-crisp.
How to garnish with pesto and cheese: Ladle the soup into bowls, then garnish each serving with a heaping tablespoon of pesto and grated parmigiano-reggiano. Additional pesto and cheese can be passed at the table.
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!
Serves:
Ingredients
- 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
- ⅔cuporzo
- 1small zucchini,cut into ¼-inch pieces
- 1cupfrozen peas
- ½cuppesto
- parmigiano-reggiano,a hunk, for grating over soup
Instructions
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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.
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Stir in the tomato paste and cook, stirring often, for 2 minutes more.
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Add the chicken stock, salt, pepper and bay leaves. Cover and bring to a gentle boil.
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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.
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Remove the bay leaves. Taste and adjust seasoning if necessary.
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Ladle the soup into bowls and garnish with a heaping tablespoon of pesto and grated Parmigiano-Reggiano.
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Serve and enjoy!
Nutrition
- 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
Crucial Technique Tip for Summer Vegetable Soup with Pesto
When adding the orzo to the soup, it's important to remember that it will continue to absorb the broth as it cooks and even as it cools. To prevent your soup from becoming too thick or the orzo from becoming too soft, consider cooking the orzo separately and adding it to individual servings. This way, if you have leftovers or are freezing the soup for later, the orzo can be stored separately to maintain its texture and the consistency of the soup.
Time-Saving Tips for Preparing Summer Vegetable Soup
Prep ahead: Chop and prepare all the vegetables and store them in airtight containers in the refrigerator. This will save time when you're ready to cook.
One-pot cooking: Use a large soup pot to cook the entire dish in one go, minimizing clean-up and saving time.
Store-bought pesto: Consider using store-bought pesto instead of making it from scratch to save time and effort.
Frozen vegetables: Opt for frozen vegetables instead of fresh ones to save time on chopping and preparation.
Multi-task: While the soup is simmering, use that time to prepare the garnishes or clean up the kitchen to save time later.
Leftover makeover: Repurpose leftover cooked vegetables or rotisserie chicken to cut down on prep time for the soup.
Substitute Ingredients For Summer Vegetable Soup with Pesto Recipe
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extra virgin olive oil – Substitute with avocado oil: Avocado oil has a similar light and mild flavor, making it a suitable substitute for extra virgin olive oil in this recipe.
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yellow onions – Substitute with white onions: White onions can be used as a substitute for yellow onions, as they have a similar flavor profile and will work well in the soup.
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carrots – Substitute with parsnips: Parsnips can be used as a substitute for carrots, providing a slightly sweeter and earthier flavor to the soup.
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celery – Substitute with fennel: Fennel can be used as a substitute for celery, adding a slightly sweet and aromatic flavor to the soup.
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tomato paste – Substitute with sun-dried tomato paste: Sun-dried tomato paste can be used as a substitute for regular tomato paste, adding a deeper and more intense tomato flavor to the soup.
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low sodium chicken broth – Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth, providing a flavorful base for the soup while keeping it vegetarian.
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orzo – Substitute with ditalini: Ditalini pasta can be used as a substitute for orzo, providing a similar small shape and texture to the soup.
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zucchini – Substitute with yellow squash: Yellow squash can be used as a substitute for zucchini, providing a similar texture and mild flavor to the soup.
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frozen peas – Substitute with edamame: Edamame can be used as a substitute for frozen peas, adding a pop of color and texture to the soup while providing a similar sweet flavor.
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pesto – Substitute with chimichurri: Chimichurri can be used as a substitute for pesto, adding a vibrant and herbaceous flavor to the soup.
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parmigiano-reggiano – Substitute with pecorino romano: Pecorino Romano can be used as a substitute for parmigiano-reggiano, providing a similar salty and nutty flavor to the soup.
Presentation Tips for Serving Summer Vegetable Soup
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Elevate the pesto: Create a beautiful swirl of the pesto on top of the soup using a squeeze bottle or a spoon. This adds a touch of elegance and showcases the vibrant green color of the pesto.
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Garnish with shaved parmigiano-reggiano: Use a vegetable peeler to create delicate shavings of parmigiano-reggiano to sprinkle over the soup. This adds a luxurious touch and enhances the flavor with its nutty and salty notes.
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Select the right bowl: Choose a shallow, wide bowl to serve the soup. This allows the vibrant colors of the vegetables and pesto to be fully appreciated and creates a visually appealing presentation.
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Add a drizzle of extra virgin olive oil: Just before serving, drizzle a small amount of high-quality extra virgin olive oil over the soup. This not only adds a glossy finish but also enhances the flavors with its fruity and peppery notes.
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Incorporate fresh herbs: Sprinkle a few fresh basil leaves or microgreens on top of the soup for a pop of color and a hint of freshness. This adds a final touch of sophistication to the presentation.
Essential Kitchen Tools for Making Vegetable Soup with Pesto
- Cutting board: A flat, sturdy surface for chopping and preparing vegetables.
- Chef's knife: A versatile, sharp knife for slicing, dicing, and chopping vegetables and herbs.
- Soup pot: A large, heavy-bottomed pot for cooking the soup.
- Wooden spoon: For stirring and mixing the soup while it simmers.
- Measuring spoons and cups: For accurately measuring out ingredients.
- Grater: To grate the parmigiano-reggiano cheese for garnishing the soup.
- Ladle: For serving the soup into bowls.
- Soup bowls: To serve the finished summer vegetable soup.
- Stovetop: For cooking the soup.
Storing and Freezing Summer Vegetable Soup with Pesto
- Let the summer vegetable soup cool completely before storing or freezing.
- To store in the refrigerator, transfer the cooled soup to an airtight container and keep it refrigerated for up to 4 days.
- When ready to serve, reheat the soup gently on the stovetop over medium heat, stirring occasionally, until heated through.
- If the orzo has absorbed much of the broth during storage, you may need to thin the soup with a bit of water or additional chicken broth to achieve the desired consistency.
- To freeze the soup:
- Ladle the cooled soup into freezer-safe containers or resealable freezer bags, leaving about an inch of space at the top for expansion.
- Label the containers or bags with the date and contents.
- Place the containers or bags in the freezer and store for up to 3 months.
- To reheat frozen soup:
- Remove the soup from the freezer and let it thaw in the refrigerator overnight.
- Transfer the thawed soup to a pot and reheat gently over medium heat, stirring occasionally, until heated through.
- If the soup has become too thick, add a little water or chicken broth to thin it out to your desired consistency.
- It's best to freeze the soup without the pesto and Parmigiano-Reggiano garnishes. Add these fresh when serving the reheated soup for the best flavor and texture.
- If you plan to freeze individual portions for quick and easy meals, consider using smaller freezer-safe containers or ice cube trays for convenient portion control.
How To Reheat Leftover Summer Vegetable Soup
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To reheat leftover summer vegetable soup with pesto, start by transferring the desired portion into a microwave-safe bowl. Cover the bowl with a damp paper towel or a microwave-safe lid, leaving a small gap for steam to escape. Microwave on high for 1-2 minutes, stirring halfway through, until the soup is heated through and steaming.
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For a stovetop method, pour the leftover soup into a saucepan and heat it over medium-low heat. Stir occasionally to prevent the orzo from sticking to the bottom of the pan. If the soup appears too thick, add a splash of chicken broth or water to thin it out. Heat until the soup is simmering and the vegetables are warmed through, about 5-7 minutes.
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If you have frozen the leftover soup, allow it to thaw in the refrigerator overnight before reheating. Once thawed, follow either the microwave or stovetop method mentioned above. Keep in mind that the orzo may have absorbed some of the liquid during freezing, so you may need to add extra broth or water to achieve the desired consistency.
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Regardless of the reheating method, be sure to taste the soup and adjust the seasoning if needed. The flavors may have mellowed during storage, so a pinch of salt, pepper, or a dash of fresh pesto can help revive the taste.
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When serving the reheated soup, garnish with a dollop of fresh pesto and freshly grated Parmigiano-Reggiano cheese for an extra burst of flavor. If desired, you can also add a sprinkle of fresh herbs like basil or parsley to brighten up the dish.
Interesting Fact About Summer Vegetable Soup
The summer vegetable soup with pesto recipe is a delicious and nutritious dish that incorporates a variety of fresh vegetables and flavorful pesto. This recipe is a great way to enjoy the abundance of summer produce and can be easily customized to include your favorite vegetables. The addition of pesto adds a burst of flavor and the grated parmigiano-reggiano provides a rich and savory finish. It's a perfect dish to enjoy during the warmer months and can be frozen for future enjoyment. With its combination of fresh ingredients and vibrant flavors, this soup is a delightful addition to any summer meal. Try making it with your favorite summer vegetables for a personalized touch.
Is Making Summer Vegetable Soup at Home Cost-Effective?
This summer vegetable soup with pesto recipe is highly cost-effective for a household. With affordable and readily available ingredients like vegetables, orzo, and chicken broth, it offers a budget-friendly meal option. The addition of pesto and parmigiano-reggiano elevates the flavors without breaking the bank. This hearty soup provides a satisfying and nutritious meal for a family of four at an approximate cost of $15, making it a great value for money. Overall Verdict: 9/10
Is This Summer Soup Recipe Healthy?
The summer vegetable soup with pesto recipe is a nutritious and well-balanced dish. It contains a variety of vegetables, including onions, carrots, celery, zucchini, and peas, which provide essential vitamins, minerals, and fiber. The use of low-sodium chicken broth helps to reduce the overall sodium content of the soup. Additionally, the pesto garnish adds a burst of flavor and healthy fats from the olive oil and nuts typically used in its preparation.
However, there are a few areas where the recipe could be improved to make it even healthier:
- Consider using whole wheat orzo or a gluten-free alternative to increase the fiber content and make the soup more suitable for those with gluten sensitivities
- Reduce the amount of salt added to the soup, as the pesto and Parmigiano-Reggiano cheese will provide additional saltiness
- Include more leafy greens, such as spinach or kale, to boost the nutrient density of the soup
- Opt for a homemade pesto using fresh basil, garlic, and heart-healthy nuts like walnuts or almonds, to control the quality and quantity of ingredients
Editor's Opinion on This Summer Vegetable Soup Recipe
The summer vegetable soup with pesto recipe is a delightful blend of fresh, seasonal vegetables and aromatic pesto. The combination of tender orzo, zucchini, and peas creates a harmonious texture, while the pesto adds a burst of herbaceous flavor. The addition of parmigiano-reggiano lends a rich, savory note, elevating the overall taste. This soup is a perfect representation of summer in a bowl, and the freezer-friendly option makes it a convenient choice for busy days. It's a versatile and satisfying dish that will surely impress your guests with its vibrant colors and robust flavors.
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Why trust this Summer Vegetable Soup with Pesto Recipe:
This summer vegetable soup with pesto recipe offers a delightful blend of fresh vegetables and aromatic pesto, creating a symphony of flavors. The recipe's use of extra virgin olive oil and parmigiano-reggiano ensures an authentic Italian touch. With clear instructions and a focus on quality ingredients, this recipe guarantees a satisfying and wholesome dining experience. Trust in the combination of fresh ingredients and traditional techniques to elevate your culinary journey.
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