Eclectic Recipes Garden Basil Pesto Soup | Eclectic Recipes

Garden Basil Pesto Soup

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I am still making nutritious, vegetable soups. I think this one was the lowest fat, most delicious one I’ve came up with. I got the inspiration for this soup from Panera’s Garden Basil Soup. It’s not exactly the same, but it’s close. You can find my recipe for garden basil pesto soup at the Family Kitchen.

This recipe was developed for


Garden Basil Pesto Soup


1 – 28 oz can diced tomatoes
3 zucchini, diced
1 large onion, diced
1 large green bell pepper, diced
4 stalks celery, diced
4 carrots, diced small
1/4 cup basil pesto, or a small jar
1 large bunch of fresh Kale, chopped
olive oil
2 quarts, or enough to cover all vegetables, vegetable or chicken stock
salt and pepper to taste
1 small can tomato paste


1. Preheat a large soup pot. Drizzle with olive oil. Add onions, green peppers, celery and carrots. Saute until translucent. Add zucchini and kale. Saute until kale has wilted. Then add canned tomatoes, tomato paste and stock. Add enough stock to cover vegetables. Bring to a boil and reduce to a simmer. Salt and pepper to taste. Simmer for 15 – 20 minutes, or until vegetables are very tender.

2. Add basil pesto and simmer for about 5 minutes and serve.

3 Responses to “Garden Basil Pesto Soup”

  1. 1
    Monet — January 6, 2011 @ 11:57 pm

    I worked at Panera during my first year at college…and even after all that time, I still crave their soups. This looks both healthy and delicious. Thank you for sharing this tasty recipe with me. Sweet dreams, my friend!

  2. 2
    Foodierama — January 8, 2011 @ 2:37 am

    Garden Basil Pesto Soup #foodie

  3. 3
    Teresa — January 8, 2011 @ 8:03 pm

    I’m a fan of Panera too. Your version of the soup looks healthy and warming.