Summery Soup With Pesto Recipes

SUMMER VEGETABLE SOUP WITH PESTO

Steps:

• Heat the olive oil in a large soup pot over medium heat. Add the onions, carrots and celery and cook, stirring often, until the onions are soft and translucent and the vegetables are partially cooked, about 10 minutes. Turn the heat down to medium-low if the onions start to brown. Stir in the tomato paste and cook, stirring often, for 2 minutes more.
• Add the chicken stock, salt, pepper and bay leaves. Cover and bring to a gentle boil. Add the orzo, then turn the heat down to medium-low and simmer for 8 minutes. Add the zucchini and frozen peas. Adjust the heat to bring back to a simmer and cook until the orzo is cooked and all the vegetables are tender-crisp, about 2 minutes more. Remove the bay leaves. Taste and adjust seasoning if necessary. (Remember, it will taste a little bland without the pesto and Parmigiano-Reggiano.)
• Ladle the soup into bowls and garnish with a heaping tablespoon of pesto and grated Parmigiano-Reggiano. Pass more pesto and cheese at the table.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The orzo make soak up much of the broth while in the freezer; if necessary, thin the soup out with a bit of water or broth while reheating.)

QUICK SUMMER TOMATO SOUP WITH PESTO BREADSTICKS

Steps:

• Preheat oven to 375°F. For breadsticks, line a baking sheet with parchment paper or a silicone baking mat. Sprinkle flour on a work surface. On the work surface, roll pizza dough to a 12-inch square. Spread ½ cup Homemade Vegan Pesto Sauce over dough. Cut into 12 strips. Twist strips; place on prepared pan. Bake 15 to 18 minutes or until edges are lightly browned.
• In a large pot cook onion, bell pepper, and garlic over medium 3 to 4 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add canned tomatoes, fresh tomatoes, and sweet potato. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes.
• Using an immersion blender, blend soup until it is mostly smooth with some chunks. Stir in beans, corn, and the remaining pesto sauce; heat through. Season with salt and pepper. Serve with breadsticks.

SUMMER SQUASH SOUP WITH BASIL PISTOU

Steps:

• Melt butter in a medium stockpot over medium-high heat. Add the leek and half the garlic. Season well with salt and pepper; cook, stirring until soft and tender, 3 to 5 minutes.
• Add squash, and cook, stirring, 3 to 5 minutes. Add chicken stock, and bring to a boil. Reduce heat to a simmer, and cook until tender, 15 to 20 minutes. Remove soup from heat; let cool slightly.
• Fill the bowl of a food processor with basil and remaining garlic. Drizzle olive oil through the feed tube; process until smooth. Season with salt and pepper. Transfer basil pistou to a small bowl.
• Place slightly cooled soup in the cleaned bowl of the food processor, and process until soup is pureed but still slightly chunky.
• Return to stockpot; cook to reduce liquid and thicken just slightly, about 5 minutes. Adjust seasoning with salt and pepper. Ladle into soup bowls, garnish with basil, and serve with basil pistou.

SUMMERY SOUP WITH PESTO

Steps:

• Boil the kettle. Tip the courgette and peas into a large bowl and cover with boiling water. Cover the bowl, then leave for 3 mins until the vegetables have softened slightly. Meanwhile, re-boil the kettle and make up 600ml/1pt of stock and taste it for seasoning as this is the base of the soup.
• Drain the veg, then put back into the bowl along with the rice and spinach leaves. Pour over the hot stock, then cover and leave for another 2 mins until heated through and the spinach has wilted.
• Season to taste, then ladle the soup into serving bowls. Add a swirl of pesto, olive oil, if using, and the grated parmesan. Serve with crusty bread.