Creamy Zucchini Pesto Soup
This Creamy Zucchini Pesto Soup is 100% dairy-free! A creamy pesto, & zucchini base is mixed with orzo for the perfect bite!
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 6 cloves garlic minced
- 2 medium zucchini quartered & chopped
- 2 teaspoons Italian seasoning
- 1/2 teaspoon pepper
- 4 cups broth see notes
- 2 tablespoons vegan pesto
- 3/4 cup orzo dry
- lemon juice to taste
- parsley, crusty bread, red pepper flakes optional, for serving
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.
Nutrition
Calories: 248kcal | Carbohydrates: 31g | Protein: 7g | Fat: 11g