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Vegan Zucchini Noodle Soup with Pesto

  • 10 min
    Prep Time
  • 20 min
    Total Time
  • 4 people
  • 231 per 1 serving


  • 1 medium yellow onion, spiralized
  • 1 pound organic zucchini, spiralized
  • 2 tablespoons extra virgin olive oil
  • 1 cup grape or cherry tomatoes, washed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed dried red pepper flakes
  • 2 cloves garlic, peeled and crushed
  • 6 cups Pacific Foods® Organic Vegetable Broth
  • 1/2 cup vegan basil pesto, plus more for serving


  • Step 1

    Grab your spiralizer, use the small noodle blade to quickly spiralize the onion and then the zucchini. Set both aside. 

  • Step 2

    Heat a large soup pot over medium high heat. Once hot, add olive oil and then onions, tomatoes, salt, pepper and red pepper flakes. Cook for 4 to 5 minutes, stirring occasionally, until onions begin to soften and tomatoes begin to blister. Grab a spatula and use it to flatten the tomatoes so they release their juices. Add crushed garlic and cook for 30 to 45 seconds until garlic is fragrant. 

  • Step 3

    Add broth and bring to a boil. Once boiling, remove from heat, add half the pesto, stir to combine and taste for seasoning. You may need to adjust the salt or pepper. 

  • Step 4

    Submerge zucchini noodles in hot broth mixture (they immediately start to cook) and divide out into 4 bowls. Top each with a dollop of remaining pesto and some toasted pine nuts, if desired. Serve and enjoy!

Calories 231
Total Fat 17 g
Sat. Fat 2.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1335 mg
Total Carb 13 g
Dietary Fiber 3 g
Sugar 6 g
Protein 3 g
Vitamin D 4 %DV
Calcium 4 %DV
Iron 8 %DV
Potassium 11 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.