Summer Vegetable Soup with Pesto showcases the best of the season—bright vegetables, creamy white beans, and a fresh basil pesto that lifts every spoonful. This lighter take on the French classic soupe au pistou is an easy, satisfying way to enjoy summer produce.
I enjoy soup year-round, and this one is perfect for warm weather. Summer vegetables are abundant—zucchini, corn, fresh tomatoes, and tender greens—and they make a colorful, flavorful base for this Summer Vegetable Soup with Pesto.
This recipe is comfort food with a seasonal twist: it’s light but hearty, and the pesto adds an herbaceous brightness that makes the whole dish sing. The idea comes from soupe au pistou, which literally means “soup with pesto.” I first encountered the classic version in cooking school and loved how the pesto finished the soup like a burst of summer.
For convenience, this recipe uses canned white beans and a quick food-processor pesto. You can easily swap vegetables, use store-bought pesto, or add short pasta for a more filling meal. It’s flexible, easy to make in one pot, and works well for meal prep or freezing.
Why you’ll love this recipe
- Bright, seasonal vegetables paired with creamy white beans and fresh basil pesto.
- An easy one-pot meal that’s light yet satisfying.
- Great for meal prep and freezer-friendly.
- Highly customizable—use your favorite in-season produce, add pasta, or swap the beans.
Recipe ingredients
This simple summer soup starts with a flavorful base of aromatics and builds with seasonal veggies. The ingredients are flexible—swap any summer squash, use fresh or frozen corn, or add extra greens.
- Aromatics: Carrot, celery and leeks (or onion) with garlic create the savory base.
- Zucchini: Or any summer squash; green beans also work well.
- Corn: Fresh or frozen adds sweetness and texture.
- Diced tomatoes: Canned fire-roasted tomatoes lend depth; fresh tomatoes work if they’re in season.
- Vegetable stock: Use your favorite vegetable broth for best flavor.
- Baby spinach: Fresh or frozen; add at the end so the greens stay tender.
- Lemon juice: A splash of fresh lemon brightens the finished soup.
- Pesto: Serve with basil pesto on top or stirred in for a fragrant finish.
How to make soupe au pistou
This soupe au pistou is straightforward: sauté the aromatics, add the vegetables, simmer with stock and beans, then finish with lemon and greens. Make the pesto ahead to save time.
Tip: Prepare the pesto and chop the vegetables a day or two in advance to speed up dinner.
Prepare the pesto sauce
- Make a simple basil pesto in a food processor using fresh basil, garlic, olive oil, Parmesan (optional), nuts (pine nuts, walnuts, or almonds), and lemon zest if desired. Store in the refrigerator for a few days or freeze portions for later.
Prepare the soup
Recipe FAQs
Begin with carrots, celery and onion (or leeks) for a flavorful base. Add zucchini or summer squash, bell peppers, green beans, corn and leafy greens such as spinach, chard or kale. Fresh tomatoes are a lovely addition in late summer; chop and add toward the end of the cooking time. Garnish with pesto or stir in chopped fresh basil for a herb-forward finish.
The traditional pesto contains Parmesan cheese, so to make the soup vegan omit the cheese or use a vegan pesto variation. The main soup itself is plant-based when made with vegetable stock and no dairy.
Yes. The soup keeps in the refrigerator for up to five days and freezes well for up to three months. If you plan to freeze, store pesto separately and add it after reheating for the freshest flavor.
Serving suggestions
This soup is satisfying on its own, but here are a few ways to serve it:
- With crusty bread such as focaccia or a rustic loaf to soak up the broth.
- A light green salad on the side for added freshness.
- Add 1/2 to 1 cup of short dried pasta during the simmer for a heartier bowl; add extra stock as needed.
- Top with shredded cooked chicken or rotisserie chicken for extra protein.
Recipe notes
- Make ahead: Prepare pesto and chop vegetables ahead of time to speed up assembly.
- Serve with a dollop of pesto, or stir pesto into individual bowls. A drizzle of good olive oil or a sprinkle of grated Parmesan is also lovely.
- To keep this vegan, omit cheeses or use a plant-based pesto.
- Store soup in the refrigerator up to 5 days or freeze up to 3 months. If freezing, leave pesto out and add after reheating.
More recipes you’ll love
- Autumn vegetable soup
- Creamy roasted tomato soup
- Easy cabbage soup
- Instant pot vegetable soup
- Mushroom barley soup
- Spring vegetable soup
- Summer squash soup
- Winter minestrone
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your results.
Summer Vegetable Soup with Pesto
A bright summer soup brimming with seasonal vegetables, white beans and fresh basil pesto. An easy, one-pot meal that highlights summer produce.
Ingredients
- 1 tablespoon olive oil
- 1 large leek, halved, washed and sliced into half moons (or 1 small onion)
- 1 large carrot, chopped (about 1 cup)
- 1 stalk celery, chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 large zucchini, halved and chopped (about 1 cup)
- 15 ounces fire-roasted diced tomatoes (or diced fresh tomatoes)
- 5 cups vegetable stock (add 1–2 cups more if you prefer a thinner soup)
- 15 ounces cannellini beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 3 cups baby spinach, fresh or frozen
- 2 tablespoons fresh lemon juice
- Basil pesto sauce for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the leek, carrot and celery and cook for about 5 minutes, or until softened. Add the garlic and zucchini and cook 1–2 minutes more.
- Add the diced tomatoes and vegetable stock and bring to a boil. Reduce heat to a simmer, then stir in the beans and corn. Simmer 8–10 minutes, until the vegetables are tender to your liking.
- Remove the pot from the heat. Stir in the lemon juice and spinach until the greens are wilted. Season with salt and pepper to taste.
- Serve warm with a spoonful of pesto on top or stirred into each bowl. Finish with a drizzle of olive oil or a sprinkle of Parmesan if desired. Enjoy.
Notes
- Make ahead: Prepare the pesto and chop vegetables up to a few days in advance.
- Customize with green beans, bell peppers, fresh tomatoes, or other in-season vegetables.
- Serve with pesto on the side for guests to add as they like, or stir it directly into the soup.
- To make vegan, omit the Parmesan in the pesto or use a vegan pesto alternative.
- Store: Refrigerate up to 5 days or freeze up to 3 months. Add pesto after reheating if frozen.
Nutrition (per serving, estimate)
Calories: 149 kcal, Carbohydrates: 28 g, Protein: 7 g, Fat: 3 g, Fiber: 6 g, Sodium: 1082 mg. Nutrition is an estimate and may vary based on ingredients and portion sizes.