Roasted bell pepper zucchini soup with pesto

Estimated reading time: 4 minutes

On RTLZ I saw a documentary about the production of pesto. You know the ones you find in the jars in the supermarket. Everything seemed to start very nicely with fields of fresh basil. You could almost smell it through the TV. But then what happened next made my hair rise…. Because everything that makes a good pesto so tasty was not used here!! Sunflower oil instead of olive oil, cashew nuts because it is cheaper…. No fresh garlic cloves, a weak infusion of cheese that does not come close to Parmesan cheese! So we are going to work with fresh pesto and fresh vegetables for this roasted bell pepper zucchini soup with pesto.

And so a delicious product that should be pesto was raped into a supermarket jar full of sadness. And that also produced in Italy, where people are normally so proud of their food culture and pure products. So everything for the masses.

And this is how you make the roasted bell pepper zucchini soup with pesto:

-We start with the fresh pesto first. Click on the link in the ingredients list, which will take you to the recipe for homemade pesto. Pesto is a classic Italian sauce made from basil, pine nuts, Parmesan cheese, garlic and olive oil. These ingredients are finely chopped and ground into a green paste. Pesto is usually used as a seasoning for pasta, bread, fish or meat. It is known for its intense basil and nut flavor and is often considered a summer sauce.

-Preheat your oven to 200 degrees.

-Take a baking pan and then clean all the vegetables. Remove the seeds from the peppers, scrape the carrots, peel the skins from the garlic and the shallots. Roughly chop all vegetables and place on the baking tray. Sprinkle with salt and pepper and some olive oil and put in the oven for half an hour to 40 minutes until the edges start to turn black.

Take a large stockpot and add all the roasted vegetables in it. (also the liquid that is in the baking tin) Crumble a cube of stock over it and top up with half a liter of water. Then let it simmer for another 20 minutes.

Then puree with a stick blender until smooth.

Roasted bell pepper zucchini soup with pesto

Ladle the soup into the bowls and then drizzle over the fresh pesto to taste. And then: Delicious bites!

Tip: the fresh pesto can be stored very well in your fridge for a few days and also tastes delicious on a tasty sandwich or with your pasta for example!

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Want to try more recipes like the roasted bell pepper zucchini soup with pesto? Take a look at the recipes below:

Roasted tomatoes from the BBQ

Marinated chicken thigh on toasted toast

Salad with roasted chickpeas

Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!

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