Vegetable Pesto Soup

On most Sundays in winter you will find a pot of soup simmering on our stove. A big batch of healthy vegetable based soup lasts all week for me and provides quick healthy go-to lunches and even snacks. After enjoying a bowl of Panera’s Garden Vegetable soup I was intent on using it as my inspiration to create a great vegetable soup at home.

Since I am preparing this in the middle of a Michigan winter, the availability of fresh ingredients is a little more limited. Certainly use fresh if able. You can also adjust the kind of vegetables added as any combination will do. You could also add 1/3 cup of barley or small semolina pasta to make it a little more hearty. I prefer it to be pure veggie packed.

This recipe can be prepared as written or even in a slow cooker. If using a slow cooker simply toss ingredients in and cook on low for 6 hours.

The basil pesto is not necessary but I encourage you to use it as it certainly provides the perfect finish.
Why Healthy

  • The ingredient list sort of speaks for itself – a pot full of vegetables = a pot full of nutrition goodness. Packed with vitamins, minerals, antioxidants soluble and insoluble fiber.


Vegetable Pesto Soup

Yield: Serves 6

Prep Time: 15 mins

Cook Time: 30 mins


4 Cups Vegetable Stock
3 Ounces of Tomato Puree
2 Cups Water
1 Can (28 ounces) Diced Tomatoes (I prefer the flavorful fire roasted Muir Glen ones for this)
1 Can (14.5 Ounces) Wax Beans, Drained – Fresh is best if available
1 Cup Frozen Sweet Corn
3 Medium Sized Carrots, Diced
3 Celery Stalks, Chopped
1/2 Head of Cauliflower, Florets Only, Coarsely Chopped
3 Garlic Cloves, Minced
2 Heaping Tablespoons Prepared Basil Pesto
1-1/2 Teaspoons of Dried Oregano
Cracked Fresh Pepper To Taste
Garnish: Finely Shredded Parmesan Cheese and/or small dollop of pesto


Combine the vegetable stock, water and tomato puree in a large soup pot.
Mix until puree is blended in.
Add remaining ingredients and bring the soup to a boil.
Reduce heat to simmer and cook uncovered for 25 - 30 minutes, adding an additional 1/2 cup water if needed.
Take a taste and season accordingly.
Delicious served straight from the pot or enjoyed over several days.


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