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Veggie Pesto Soup

Read Reviews (11)

"Home recipe for an easy and very delicious soup. Best served with fresh warm bread." — C. Berry

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Original recipe makes 4 servings Change Servings

6 1/2 cups water
6 cubes vegetable broth
2 medium potatoes, cubed
2 carrots, diced

1 medium onion, diced
1 large zucchini, cubed
2 tablespoons sun-dried tomato pesto

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Directions

Bring the water to a boil in a large pot. Dissolve broth cubes in the boiling water. Place potatoes, carrots, onion, and zucchini into pot, and cook 10 minutes.
Reduce heat to low, and stir the sun-dried tomato pesto into the pot. Simmer 35 minutes, until potatoes are very tender.

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PREP 15 mins
COOK 45 mins
READY IN 1 hr

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Absolutely delicious! I Cooked it exactly as described, and it tasted really good! Plus is really filling for the minimal amount of calories it contains, which is great because me and my dad are watching our weight. I think i would make a couple of changes though. I would use 1 less bouillon cube, and i would also cook it for 30 minutes instead of 35. Thanks for sharing.

—Melanie Booth

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Most Helpful Critical Review

Nov 22, 2010

I made this with vegetable broth instead of water and cubes. It was bland, so I added salt, pepper, and garlic to make this somewhat tastier.

—Angloculby

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14 Ratings

Nov 23, 2008

I absolutely LOVE this recipe. I use Basil pesto instead of sundried tomato, and use more of it, add celery and use chicken broth instead of veggie. And right before eating, I squeezed in some fresh lemon juice. Oh--and i used sweet potatoes instead of regular. I love how this is FILLED with veggies and has tons of flavor from the pesto. I use fresh pesto from a local international foods deli.

—ANONYMOUS_COOKER

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Dec 08, 2010

Surprisingly good! We had a lot of these ingredients that we about finished, and this was an excellent way to use them up. Like others, we just used regular basil pesto. The only reason I didn't give it another star was the lack of "wow" factor. We did also make cheese drop biscuits with it, and I would highly recommend putting the biscuits in the soup! I'd never done it before, but our lunch guest recommended it. THAT was amazing!

—allison2714

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Apr 08, 2009

healthy and hearty, Makes more than 4 servings. 6 or 8. kind if bland, needed lots of salt.

—Michelle

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Apr 09, 2008

This was alright at best. I really couldn't taste any of the tomato pesto, even after I doubled the suggested amount, what with the 6 1/2 cups water in which it was diluted. That seemed like a LOT for just four servings... maybe cut down on the water a couple cups. Another thing... there was way too much onion in it - good for flavor but they start to burn your tastebuds after eating so many. Maybe a half an onion for each batch would do better. I would give 3 1/2 since it really wasn't that bad, but that's not an option.

—Kristen

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Sep 11, 2007

Used all fat free/low sodium chicken broth with this and regular homemade pesto as I don't care for sundried tomatoes. This made a great lunch for me today and I thank you C. Berry!

—LINDA MCLEAN

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Mar 29, 2005

This was just ok. Needed a fair amount of salt and pesto (I used a basil one) to give it flavour. I also added a tin of tomatoes.

—Hot Chilli

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Nutrition

Calories
134 kcal
7%

Carbohydrates
27.5 g
9%

Cholesterol
0 mg
0%

Fat
1.7 g
3%

Fiber
4.7 g
19%

Protein
3.9 g
8%

Sodium
60 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Veggie Pesto Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 134
** Calories from Fat: 15

% Daily Value *
** Total Fat 1.7g 3 %
** Saturated Fat 0.2g 1 %
** Cholesterol 0mg 0 %
** Sodium 60mg 2 %
** Potassium 799mg 22 %
** Total Carbohydrates 27.5g 9 %
** Dietary Fiber 4.7g 19 %
** Protein 3.9g 8 %
** Sugars 5.8g
** Vitamin A 105 %
** Vitamin C 64 %
** Calcium 5 %
** Iron 13 %
** Thiamin 19 %
** Niacin 20 %
** Vitamin B6 35 %
** Magnesium 16 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.