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This Creamy Zucchini Pesto Soup is 100% dairy-free! A creamy pesto & zucchini base is mixed with orzo for the perfect bite!

This Creamy Zucchini Pesto Soup is 100% dairy-free! A creamy pesto, & zucchini base is mixed with orzo for the perfect bite | ThisSavoryVegan.com

This Creamy Zucchini Pesto Soup is a super healthy vegan soup that requires just 10 ingredients and less than an hour. The creaminess comes naturally from the tender zucchini being blended – no cream necessary. And the vegan pesto adds a bright, fresh, herby flavor. The orzo adds some heartiness. It is a great summer soup when you need to use up all of that zucchini in your garden…or if you just want a simple, delicious dinner!

Step One: Cook Down the Veggies

The key to getting that creaminess in this soup, is cooking down the zucchini until it is super tender. Once blended, it has a naturally creamy texture.

This Creamy Zucchini Pesto Soup is 100% dairy-free! A creamy pesto, & zucchini base is mixed with orzo for the perfect bite | ThisSavoryVegan.com

Heat some olive oil in a stock pot over medium heat. Add diced onion, garlic, zucchini, Italian seasoning and pepper. Cook down for a couple of minutes, stirring frequently.

Pour in the broth and bring to a boil. Partially cover, lower the heat and simmer for 20 minutes, or until the zucchini is tender.

This Creamy Zucchini Pesto Soup is 100% dairy-free! A creamy pesto, & zucchini base is mixed with orzo for the perfect bite | ThisSavoryVegan.com

TIP: I used vegan chicken broth and I recommend you do the same. It has wayyyy more flavor than veggie broth, and since this soup is simple, you need the broth to add flavor.

Step Two: Add Some Flavor

Once the veggies are tender it is time to blend them up. You can do this two ways – with an immersion blender or a standing blender. The immersion blender is easier, since you can leave everything in the stock pot, but both work great.

Once the soup is blended and creamy, stir in some vegan pesto – you can buy this pre-made or make your own from scratch. I have pesto recipes here, here and here.

Bring the soup to a gentle boil and add the dry orzo. Cook until the orzo is tender, making sure to stir often so it doesn’t stick to the bottom.

This Creamy Zucchini Pesto Soup is 100% dairy-free! A creamy pesto, & zucchini base is mixed with orzo for the perfect bite | ThisSavoryVegan.com

Step Three: Serve

Once the orzo is done, give the soup a taste and add lemon juice, salt & pepper if needed. I like lots of extra pepper in mine!

This Creamy Zucchini Pesto Soup is 100% dairy-free! A creamy pesto, & zucchini base is mixed with orzo for the perfect bite | ThisSavoryVegan.com

Serve the soup hot and top it off with some fresh parsley, red pepper flakes and a drizzle of oil. Be sure to serve the soup with some crusty bread on the side for dunking!

For leftovers, the orzo will continue to absorb the broth as it sits in the fridge. You can either reheat the leftovers as is, add more broth, or cook the orzo separately and add it to each bowl as you eat.

This soup is simple, healthy and super tasty!

This Creamy Zucchini Pesto Soup is 100% dairy-free! A creamy pesto, & zucchini base is mixed with orzo for the perfect bite | ThisSavoryVegan.com

Creamy Zucchini Pesto Soup

Servings: 4
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
This Creamy Zucchini Pesto Soup is 100% dairy-free! A creamy pesto, & zucchini base is mixed with orzo for the perfect bite!
5 from 2 ratings

Ingredients

Equipment

Instructions
 

  • Heat the oil in a stock pot over medium heat. Add the onion, garlic, zucchini, Italian seasoning and pepper. Cook down for a couple of minutes, stirring frequently. Pour in the broth and bring to a boil. Partially cover, lower the heat and simmer for 20 minutes, or until the zucchini is tender.
  • Use an immersion blender and blend the soup until smooth (see notes for standing blender). Stir in the pesto and bring the soup back to a gentle boil. Pour in the dry orzo and cook until the orzo is cooked through, stirring frequently so it doesn't stick to the bottom – approx. 8 minutes.
  • Taste and add lemon juice, salt & pepper as needed.
  • Serve hot with fresh parsley, crusty bread and red pepper flakes.

Video

Notes

  • I used vegan chicken broth and I recommend you do the same. It has wayyyy more flavor than veggie broth, and since this soup is simple, you need the broth to add flavor.
  • For a standing blender, transfer everything from the stock pot to the blender. Blend on high until smooth and transfer back to the stock pot.
  • For leftovers: the orzo will continue to absorb the broth as it sits in the fridge. You can either reheat the leftovers as is, add more broth, or cook the orzo separately and add it to each bowl as you eat.
Calories: 248kcal, Carbohydrates: 31g, Protein: 7g, Fat: 11g
Cuisine: Italian
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
This Creamy Zucchini Pesto Soup is 100% dairy-free! A creamy pesto, & zucchini base is mixed with orzo for the perfect bite | ThisSavoryVegan.com