A frugal Courgette Soup flavoured with garlic, basil and Parmesan cheese – perfect as a starter or light lunch.
I was recently asked if I had a Courgette Soup (aka zucchini) recipe on Twitter so after flicking through some old recipes of my mother’s I came up with this recipe.
Back in the 70’s my mother went to cookery evening classes as she was a very keen cook and always wanted to learn more.
The recipe I found was very basic from one of these classes, so I decided to add garlic, basil and Parmesan to it.
I have a feeling that courgettes were more of a delicacy back in the 70’s and hence this soup is more broth-like in consistency and a few ingredients go a very long way.
I used 3 very large courgettes and 2 large onions and this provided soup for myself and my husband for 5 lunches.
The soup improved with age as the flavours matured so if you can make it a day in advance all the better.
This soup would make a great starter as it’s not going to fill you up or have it with a sandwich at lunchtime to warm you up on a cold day (which is what we did). If you have one of those thermal mugs it would be great to take to work as you could easily sip it at your desk.
This Courgette Soup is not only economical but it’s so quick and easy to make. I will make it again soon as hubby and I enjoyed it immensely.
More Courgette Recipes
For more courgette-inspired dishes you might like to check out:
- Caramelised Courgette Soup – Fab Food 4 All
- Leek & Courgette Soup – Fab Food 4 All
- Kousa Mahshi (Lebanese Stuffed Courgettes) – Cook Sister
- Courgette, Goat’s Cheese and Mint Fritatta – Kavey Eats
- Courgette Spaghetti Alredo – Elizabeth’s Kitchen Diary
- Turkish Zucchini Fritters – Tinned Tomatoes
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Courgette Soup
Ingredients
- 25 g Unsalted butter
- 2 tblsp Olive oil
- 2 Large Onions finely diced
- 3 Large garlic cloves
- 900 g Courgettes slices
- 1 ½ tsp Dried basil
- 1.7 Litres Vegetable stock
- Freshly ground salt & pepper
- 60 g Parmesan or vegetarian hard cheese grated
- Garnish optional
Garnish
- Parmesan shavings or vegetarian hard cheese
- 1 pinch dried basil
- 1 drizzle extra virgin olive oil
Instructions
- Heat the butter and oil in a large pan and gently sweat the onions and garlic under a lid, stirring occasionally until softened but not coloured (about 10 minutes).
- Add the courgettes, basil, seasoning and stock.
- Bring to boil, then reduce heat and simmer for 10 minutes or until courgettes are softened.
- Blend soup (I use a stick blender) then add grated parmesan.
- Check seasoning and serve garnished with parmesan slithers, dried basil and drizzle of olive oil.
Paul Wilson
Always need more uses for courgette come the summer.
Fuss Free Helen
Just catching up – lovely frugal recipe as always Camilla.
Camilla
Thanks Helen:-)
Kaci Soderstrom
Never thought about making soup with courgette. Great idea.
Tina L-D
great recipe, love courgettes and love soup, especially when the weather is like it is at the moment
Ursula Hunt
Snowing in Yorkshire, definately time for home made soups
Camilla
Well that’s just not fair! Not a flake here in Surrey!
Maya Russell
Have to use this when we get loads of courgettes this summer.
Maddy
OOH, good timing!
Bought 4 courgettes for 10p yellow label at Mr T’s the other day. Was going to make some ratatouille for the freezer, but this looks far more interesting!
Camilla
Fab, if you prefer a thicker soup just use less stock but we enjoyed this thin broth for a change along with our lunch time sandwiches:-)
Jacqueline Meldrum
Nice recipe Camilla.
Camilla
Thanks Jacqueline:-)
Sadhna Grover
I love courgette. I would love to try this soup. I was using this veg in making a side dish with potatoes or lentils.
Thanks for sharing.
Camilla
Thanks:-)
Maddy
Going to have to remember this one for when we get another glut!
Camilla
Great:-)