Veggie Pesto Soup

11 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
C. Berry
Recipe by  C. Berry

“Home recipe for an easy and very delicious soup. Best served with fresh warm bread.”

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Adjust Servings

Original recipe yields 4 servings



  1. Bring the water to a boil in a large pot. Dissolve broth 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 sun-dried tomato pesto into the pot. Simmer 35 minutes, until potatoes are very tender.

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Reviews (11)

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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.

Melanie Booth

Melanie Booth

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.



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!

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Amount Per Serving (4 total)

  • Calories
  • 134 cal
  • 7%
  • Fat
  • 1.7 g
  • 3%
  • Carbs
  • 27.5 g
  • 9%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 60 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Italian Vegetable Soup with Beans, Spinach & Pesto


next recipe:

Garden Veggie Zucchini Soup