This delicious Caramelised Courgette Soup is perfect for using a glut of courgettes. The courgettes are fried until golden which gives the gorgeous caramelised flavour!
Having the children at home for the holidays means more mouths to feed than usual and with all the bargains I’ve been finding in Tesco lately (see my Facebook page) I’ve been making lots of soups for lunch.
I wasn’t intending to post this Caramelised Courgette Soup (aka Caramelised Zucchini Soup) so I didn’t write it down as I made it but it went down so well with the family I felt I should!
Indeed my son walked into the kitchen at lunchtime and said “Do we have to have courgette soup?” as if it was something we have all the time which it certainly isn’t.
Anyway, fast forward past my hurt feelings to the bit where he said (after emptying his bowl) “Actually that was really nice”.
The thing that makes this soup extra yummy is frying the courgettes until golden which along with the garlic gives them a lovely caramelised flavour.
There was plenty left for the following day and due to the potato in it, it thickened up overnight so you can just water it down a bit the following day!
More Seasonal Soup Recipes
Courgettes are in season from June to October. Here are some more seasonal soup recipes you should also try:
- Courgette Soup
- Leek & Courgette Soup
- Roasted Tomato & Garlic Soup
- Carrot and Parsley Soup
- Carrot and Fresh Coriander Soup
- Curried Cauliflower Soup
- Quick Spinach Soup
- Vegan Spicy Vegetable Soup
- Cauliflower Cream Soup
- Pea Soup
Pin Caramelised Courgette Soup!
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Caramelised Courgette Soup
Ingredients
- 2 tbsp Olive oil
- 1 Large onion finely diced
- 2 Celery sticks chopped
- 3 Garlic cloves crushed
- 900 g Courgettes (zucchini) sliced
- 1 Medium potato diced
- 850 ml Chicken or vegetable stock
- Salt & freshly ground pepper
Instructions
- Heat the oil in a pan and sweat the onions and celery under a lid until soft but not coloured (about 10 minutes, stirring occassionaly).
- Add the courgettes, garlic and potato and fry until the courgettes turn golden, turning with a wooden spoon.
- Add the stock, salt and pepper and replace the lid.
- Bring to the boil and then lower the heat to a simmer for 15 – 20 minutes (until potatoes are cooked).
- Blend the soup until smooth and check the seasoning.
- Serve with crusty bread.
janet Adey
I haven’t made the soup yet but would like to make it without potato, would it work do you think? I could thicken it if needed.
Camilla
Yes or course or you might prefer one of the other 2 courgette soup recipes I mention in the post:-)
elizabeth benjamin
Can this lovely looking soup be frozen?
Camilla
Yes it will freeze well Elizabeth.
Maria hill
I made this yesterday. easy prep and yummy soup fab
Camilla
Thank you Maria, lovely to have feedback-)
Michelle @ Greedy Gourmet
Ah, I remember the days when we grew them and harvested so many courgettes we didn’t know what to do with them in the end. Soup is definitely the way to go. You should try adding avocado with it!
Camilla
I do love avocado soup but hadn’t thought to add to courgette soup:-)
Rennene Hartland
This looks delicious going to have to cook this
Camilla
Great:-)