Summer Vegetable Soup with Pesto showcases the best of the season: tender summer vegetables, creamy white beans, bright tomato broth, and a finishing spoonful of fresh basil pesto. This light yet satisfying dish is a modern, easy take on the French classic soupe au pistou and a delicious way to enjoy a bounty of summer produce.
I eat soup year-round, and this Summer Vegetable Soup with Pesto is one of my favorites for hot weather. Summer vegetables are at their peak—zucchini, corn, tender greens—so this soup celebrates their flavors without feeling heavy.
Think of this as summer comfort in a bowl: a flavorful vegetable base, creamy canned white beans for body, and a fragrant basil pesto spooned on at the end for a vibrant finish. It’s easy to adapt: swap or add your favorite seasonal vegetables, use store-bought pesto for speed, or stir in pasta to make it heartier.
The recipe is inspired by soupe au pistou, which literally means “soup with pesto.” My version streamlines the process for busy cooks by using canned beans and a quick food-processor pesto, but the soul of the dish—fresh vegetables and bright herbs—remains the same.
Why you’ll love this recipe
- This seasonal soup highlights summer vegetables and bright basil pesto.
- It’s an easy, one-pot recipe that’s both light and filling.
- Great for meal prep and freezer-friendly.
- Highly customizable—swap veggies, add pasta, or use different beans.
Recipe ingredients
This flexible summer soup uses common garden vegetables and pantry staples. Swap in other in-season produce as desired.
- Aromatics: Carrot, celery and leeks (or onion) with garlic form a flavorful base.
- Zucchini: Or any summer squash or green beans.
- Corn: Fresh or frozen adds sweetness and texture.
- Diced tomatoes: Canned fire-roasted diced tomatoes work well; fresh tomatoes are a good alternative when available.
- Vegetable stock: Use homemade or your favorite store-bought stock.
- Baby spinach: Fresh or frozen—add near the end of cooking.
- Lemon: Fresh lemon juice brightens the finished soup.
- Pesto: Basil pesto adds aromatic richness; use homemade or store-bought.
The full ingredient list with quantities appears in the recipe card below.
How to make soupe au pistou
This soupe au pistou is straightforward: sauté the aromatics, add vegetables, stock and tomatoes, then stir in beans and corn until tender. Finish with lemon, spinach and pesto.
Pro tip: Make the pesto and chop the vegetables up to a few days ahead to speed up assembly.
Prepare the pesto sauce
- Make a simple basil pesto in a food processor using fresh basil, olive oil, garlic, nuts (pine nuts or walnuts), and Parmesan. If you prefer, use a store-bought pesto or a vegan pesto alternative.
Prepare the soup
Recipe FAQs
Start with aromatics (carrot, celery, onion or leeks, and garlic). Add zucchini or summer squash, corn, green beans, bell peppers and leafy greens like spinach, kale or arugula. Fresh tomatoes are excellent when in season.
The soup itself is vegan-friendly, but traditional basil pesto contains Parmesan. To make the whole dish vegan, omit the cheese from the pesto or use a vegan pesto alternative.
Yes. The soup stores well in the refrigerator for up to 5 days and freezes for up to 3 months. If adding pasta, consider cooking it separately to avoid sogginess during storage.
Serving suggestions
This soup is satisfying on its own, or try these serving ideas:
- Serve with warm crusty bread, focaccia, or a hearty beer bread for dipping.
- Pair with a simple butter lettuce or mixed green salad for a light meal.
- Stir in 1/2 cup dried pasta for a heartier bowl; add extra stock if needed.
- Add shredded cooked chicken or rotisserie chicken for more protein.
Recipe notes
- Prep tip: Make the pesto and chop vegetables in advance to save time.
- Serve each bowl with a spoonful of pesto, or stir pesto directly into the soup. A drizzle of good olive oil is also lovely.
- To make vegan, omit Parmesan from the pesto or use a vegan version.
- Store leftovers in the fridge for up to 5 days, or freeze for up to 3 months.
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 share your experience.
Summer Vegetable Soup with Pesto
Cook Time: 20 mins,
Total Time: 35 mins
Equipment
- Large Dutch oven or heavy pot
- Food processor (for pesto) or blender
Ingredients
- 1 tablespoon olive oil
- 1 large leek, halved, washed and sliced into half moons (or 1 medium 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 (canned)
- 5 cups vegetable stock (add 1–2 cups more if desired)
- 15 ounces cannellini beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 3 cups baby spinach (fresh or slightly thawed frozen)
- 2 tablespoons fresh lemon juice
- Basil pesto, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the leek, carrot and celery and cook 5 minutes, 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 add the beans and corn. Simmer 8–10 minutes, until vegetables reach desired tenderness.
- Remove the pot from heat and stir in the lemon juice and spinach. Taste and season with salt and pepper as needed.
- Serve hot with a spoonful of warm or room-temperature basil pesto and an optional drizzle of olive oil or a sprinkle of Parmesan.
Notes
- Prepare the pesto and chop vegetables a few days ahead to speed up the recipe.
- Customize the soup with summer squash, bell peppers, green beans or fresh tomatoes.
- To make vegan, omit Parmesan from the pesto or use a vegan pesto alternative.
- Leftovers keep in the refrigerator up to 5 days or freeze up to 3 months.
Nutrition (per serving)
Calories: 149 kcal, Carbohydrates: 28 g, Protein: 7 g, Fat: 3 g, Fiber: 6 g. Nutrition is an estimate and does not include pesto unless noted.
Course: Soups | Cuisine: French-inspired
Author: Marcie