6 Reviews

Delicious! I sauteed 4 cloves of garlic with the onions in about 1 T of basil infused olive oil instead of using garlic broth. Once they begin to soften, I added the other soup ingredients.(plus carrot and summer squash -- no potatoes) and cooked on high for 3 hours, then low for 1, then added pesto and spinach as directed. Easy, but very tasty!

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Cook4_6 July 31, 2012

The other reviewers who said the pesto makes this recipe are right. I decided to just stir the pesto into each individual serving. It is delicious and I feel so healthy after eating it! And a crock pot recipe to boot! Loved this on a chilly, busy Fall evening! Thank you!

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Julie F October 30, 2011

This is all about the pesto. This is a great soup and I love the fact that it is a crock pot recipe. But the flavor is brought out with the pesto. Made for ZWT 2011.

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morgainegeiser June 06, 2011

A wonderful spring soup! I made this soup as written using homemade pesto the sliced carrot and parmesan options, almost left out the peas as I love fresh peas but hate over cooked peas however they did not taste over cooked (happy). This recipe is a keeper. Thanks for the post.

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Debbwl May 29, 2011

Very good. Added tabasco and made it great.

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nclpalacios November 08, 2010

Hi chef1mom, we think your soup was very nice, we like soup in our house and I will be making this one again. I don't know why I have never made soup in my slow cooker before I have had it for 25 years, it's a great idea the kitchen can stay nice and cool, and you can go out and leave it, my kind of cooking. Also the vegetables don't break up which is good. The balance of the vegetables was just right and I loved the addition of pesto, I love pesto. Thank you for a very yummy recipe. Made for PAC fall 09

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Tea Jenny September 16, 2009
Pesto Vegetable Soup (Crock Pot)