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Vegan Zucchini Noodle Soup with Pesto

An image of prepared Vegan Zucchini Noodle Soup with Pesto made with yellow onion, zucchini, tomatoes, Pacific Foods® Organic Vegetable Broth and basil pesto.
  • 10 min
    Prep Time
  • 20 min
    Total Time
  • 4 people
    Serves
  • 223 per 1 serving
    Calories

Ingredients

  • 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

Instructions

  • 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 223
Total Fat 17 g
Sat. Fat 2.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1304 mg
Total Carb 13 g
Dietary Fiber 2 g
Sugar 7 g
Protein 1 g
Vitamin D 0 %DV
Calcium 2 %DV
Iron 6 %DV
Potassium 9 %DV

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