When I have little time but still want to make something special, I often make this creamy zucchini soup with pesto and feta. It is easy, but it tastes like you have been in the kitchen for hours.
The soft, creamy zucchini with the spicy pesto and salty feta is really a great combination. This soup is easy to make in between, and the bowls are always empty.
Quick Zucchini Soup with Green Pesto and Feta Topping
I love making this soup because it requires only a few ingredients, yet it still provides a delicious meal.
You start by baking the vegetables, which gives the soup even more flavor. Then, purée the soup, and it becomes wonderfully creamy and soft.
This zucchini soup is ideal for busy days because it is ready in half an hour. The pesto, zucchini, and cream give the soup a soft flavor, while the feta, with its salty bite, gives it a nice twist. This is a perfect lunch or light evening meal with some crusty bread on the side.
This soup is a keeper in my kitchen, and I am sure you will enjoy it, too. It's quick, easy, and super tasty. Try it!
Jump to:
Ingredients for a Velvety Zucchini Soup with Pesto and Feta – Perfect for Any Meal
- Sunflower oil: For frying the vegetables, a neutral oil
- Red onion: Gives a sweet flavor when you fry it, the perfect base for the soup.
- Garlic: Gives a bit of spice to the soup.
- Zucchini: The star of the soup. Cut the zucchini into equal cubes so they cook just as quickly.
- Vegetable stock gives the soup a savory flavor. You can easily make your own vegetable stock or use a stock cube with water.
- Cream: Makes the soup enjoyable and creamy.
- Green pesto: A spicy flavor explosion thanks to the basil, garlic, and Parmesan cheese.
- Feta: Provides a salty, savory topping and a nice bite.
How to prepare Delicious Zucchini Soup with Pesto and Feta – Light and Flavorful
- Heat sunflower oil in a pan. Fry the onion until translucent. Add the garlic and fry for another 30 seconds.
- Add the courgette cubes and fry for 2 minutes. Pour the stock into the pan and bring to the boil. Let it simmer for 5 minutes.
- Purée the soup with a hand blender until smooth.
- Stir in the pesto and cream and heat briefly. Spoon into bowls and crumble feta on top. Ready to serve!
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 1 tablespoon sunflower oil
- 1 red onion, finely chopped
- 2 cloves garlic, squeezed
- 2 zucchinis, washed and diced
- 3 ½ cups vegetable stock
- ½ cup cream
- 2 tablespoons green pesto
- 4 tablespoons feta cheese, crumbled
Instructions
Fry the onion and garlic
- Heat the sunflower oil in a large pan over medium heat.1 tablespoon sunflower oil
- Add the finely chopped onion and stir-fry for 3 minutes until the onion is translucent.1 red onion
- Add the garlic and fry for another 30 seconds.2 cloves garlic
- Add the zucchini cubes to the pan and stir well.2 zucchinis
- Let the zucchini fry for 2 minutes so that the flavors can mix well.
Make the soup
- Pour the stock into the pan, bring the soup to a boil, and then turn the heat down.3 ½ cups vegetable stock
- Let the soup simmer gently for 5 minutes so that the zucchini softens.
- Use an immersion blender to purée the soup until smooth and creamy.
- Add the green pesto and cream and stir well.½ cup cream, 2 tablespoons green pesto
- If the soup has cooled down too much, reheat it gently.
Serve the soup
- Ladle the soup into bowls and sprinkle some crumbled feta for a delicious, creamy topping.4 tablespoons feta cheese
- Serve the soup immediately, and enjoy!
Notes
Nutrition
Leave a Reply