Monday, August 30

Late Summer Vegetable Soup with Basil Pesto

late summer vegetable soup with pesto

Do you hear them? I do. It's the collective groan of gardeners across the country desperate to eat, cook, and preserve their stockpiles of late summer vegetables and herbs such as corn, tomatoes, peppers, zucchini, and basil.

I'm here to help. Toss them all into a big pot for this Late Summer Vegetable Soup with Basil Pesto. You can double it, triple it and even freeze it. What more can you ask for?

See that? It's quieter already.

Late Summer Vegetable Soup with Basil Pesto
Makes 4 servings
Print recipe only here.

If you choose to freeze the soup to enjoy during the winter months, then undercook the vegetables and allow soup to cool completely before pouring into freezer-safe containers.

Basil Pesto:
1 teaspoon olive oil
2 garlic cloves, coarsely chopped
2 tablespoons toasted pine nuts
2 cups firmly packed basil leaves
¼ cup grated Parmesan cheese
3 tablespoons warm water
3 tablespoons extra virgin olive oil
1/8 teaspoon salt
1/4 teaspoon crushed red pepper flakes

2 teaspoons olive oil
1 yellow onion, chopped (about 1 cup)
3 carrots, thinly sliced (about 1 cup)
3 celery stalks, thinly sliced (about 1 cup)
1 red bell pepper, diced
1 medium zucchini, sliced into half moons, about 11/2- 2 cups
4 1/2 cups low-sodium vegetable broth
1 ear sweet corn, kernels removed from the cob (about 1 cup)
2 cups sliced green beans (about 4 ounces)
1 cup halved cherry tomatoes
Salt and pepper, to taste
Shredded parmesan cheese, optional

1. To make basil pesto heat 1 teaspoon olive oil in a small skillet over low heat. Add garlic, and heat through until slightly golden (about 2-3 minutes). Transfer to a food processor.

2. In the same skillet, add pinenuts, and toast 1-2 minutes, until golden; add to food processor. Add basil leaves, cheese, water, salt, and pepper. Pour olive oil though processor chute (or simply add with other ingredients), and process until smooth. Note: If you’re not going to use your pesto immediately, then pour in a small sealable container and cover with a layer of olive oil. This will prevent the pesto from turning brown.

3. Heat oil in a medium sized saucepan over medium heat. Add onions, carrots, and celery  and cook 5 minutes, until onions are translucent. Add red bell pepper and zucchini, and cook 3 minutes, or until slightly softened. Add broth and bring to a boil. Reduce heat to low. Add corn and green beans; cook another 3-4 minutes, until string beans are cooked through yet firm. Add cherry tomatoes and 1/2 cup pesto; stir well to combine for about 1 minute and remove from heat. Taste. Season with salt and pepper, and add more pesto, if desired. If you prefer it thinner, add a little more broth. Garnish individual servings with shredded Parmesan cheese, if desired.

You might also enjoy these pesto recipes:
Cilantro Pesto recipe from Whipped
Individual Pesto Lasagnas recipe from Food Blogga
Lemon and Almond Basil Pesto recipe from Cookin' Canuck
Pasta with Arugula Pesto and Tomatoes recipe from Food Blogga
Foil Baked Salmon with Basil Pesto and Tomatoes recipe from Kalyn's Kitchen
Rigatoni with Walnut, Parsley, and Sun-Dried Tomato Pesto recipe from Food Blogga


Valerie Harrison (bellini) said...

This soup is delicious Susan and the perfect way to use up those abundant summer veggies.

Kim @ Two Good Cookies said...

Ooh...I often find vegetable soup quite boring. But the addition of pesto actually has me wanting to make it. Now! Thanks for sharing!

Kalyn Denny said...

What a gorgeous soup, and it would be so delicious with the pesto and all those vegetable flavors!

Cookin' Canuck said...

What a fantastic idea to stir pesto into this hearty soup! I'm sure it packs a punch of flavor. Thanks so much for the link.

The Food Hunter said...

great idea for using up veggies.

Joanne said...

I wish I had tons of summer veggies to put in this! Time for a trip to the farmer's market, don'tcha think?

Michelle @ Find Your Balance said...

So sad for summer to go but I'm looking forward to those winter squashes almost as much...!

Unknown said...

Loaded soup just like I like it, lovely

cindy said...

oh yum...that looks so delicious susan! i just came home from a weekend away and i have a mountain of squash to deal with. good timing with the recipe!

Lydia (The Perfect Pantry) said...

Too beautiful to eat! I love the addition of pesto here, and with a late harvest of basil on the horizon, I'm definitely going to try this recipe.

Abby said...

I put up TONS of tomatoes in hopes of making vegetable soup this winter. Never thought to make it in summer! Awesome idea! And so very pretty.

Serena said...

Wow, Susan! That looks amazing and so fresh! Great way to get a hearty dose of veggies!

Seriously Soupy Serena

Susan from Food Blogga said...

val-Thanks. It's a go-to late summer recipe for me.

kim-The pesto definitely makes it more exciting!

kalyn-Thanks so much!

cookincanuck-It's my pleasure! :)

foodhunter-Thank you!

joanne-Yes, I do!

michelle-I adore winter squash too. Bring on fall!

jennifurla-That's how I like it too.

cinderelly-I love when that happens. :)

lydia-I actually thought of you when I was making this soup. :)

We Are Not Martha said...

Oh wow, this is exactly what I need/want right now!! The perfect way for me to wind up summer :) And all the colors make me so happy!


Cailin said...

I want to dive into that bowl! I love a soup with lots of veggies, and the added pesto is such a wonderful idea.

GF Gidget said...

I have been on a serious soup kick lately. This sounds amazing!

Homemade Heaven said...

The best news I hear is when your Summer is finishing, I know it's nearly our turn to have all these pleasures in the South. Lovely soup.

Sweet Artichoke said...

This looks like a heavenly tasting soup! I love the addition of pesto!

Simply Life said...

oh my gosh, that soup looks amazing!

marla {family fresh cooking} said...

Thanks for a great soup idea. Nice addition with the pesto...makes it more hearty & so flavorful. Thanks also for the freezing tips. Nothing like a healthy pot of soup available at all times :)

Anna@Tallgrass Kitchen said...

I have a (large) bowl of garden veggies waiting for this soup! And I think I'll throw in one of my parmesan rinds I keep in the freezer for the broth...thanks for the mention on twitter!

molly said...

The taste of summer, isn't it? I do love a good September Minestrone.

Tasty Eats At Home said...

Wow, this looks so fresh and delicious. Would love a bowl!

Holly Keegan said...

This is right up my alley. I tried a tomato and vegetable soup the other day that was less than edible. It got so bad that I was pulling anything I could out of my pantry to try and salvage it. I think I'll use this recipe to make up for it... :)

Jaime said...

looks so hearty and delicious!

it's been a while, I hope that you are doing well, Susan!

Susan from Food Blogga said...

sues-Perfect timing then!

cailin-The pesto adds so much flavor.

gfgidget-I'm on one now too!

rose-Ha! I hadn't thought of that!

sweetartichoke-Thank you!

simplylife-Thanks so much!

marla-You're welcome. It tastes really good on a cold winter's day.

anna-Oh, my mom loves to add parmesan rind to soup. I should do that next time!

molly-Yes, indeed!

tastyeats-Thanks a bunch!

holly-Oh, don't worry. It happens to all of us. Pesto is like a magic wand. Poof! And it's delicious! ;)

jaime-I'm really well, thanks! :)

Aparna Balasubramanian said...

Love the combination of vegetable soup and basil pesto. Especially now as I've finally managed to grow my own basil.

theUngourmet said...

Pesto is a great addition to veggie soup! The start of autumn weather always puts me in a soup mood!

Articut at simply tasty food said...

Looks very fresh and tasty, i should try some of theme.....thanks for share with us