This easy to make and seriously easy to eat creamy courgette soup is perfect for a glut of courgettes. I tend to make this in batches and freeze it for easy lunches. The ingredients are simple, and this really sets off the flavour of the courgettes. I’ve written the recipe based on servings – and for me, a serving is a good healthy appetite for lunch, so a full bowl of soup per person. This should make it easy to scale the recipe up or down depending on how many courgettes you’re dealing with!
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You don’t need much time or many ingredients to make this seriously easy creamy courgette soup. The ingredients are simple and it’s a fabulous way to use a glut of courgettes and this soup is seriously tasty. We’ve also made it using substitutes (double cream instead of single cream and also with Crème Fraiche too) – all of which work well. Non-cheese lovers (we have some in our life) enjoy it too without parmesan, but with extra black pepper.
Courgette Soup Ingredients
- ½ kilo of courgettes per serving
- 375ml of vegetable stock per serving
- ½ tablespoon of garlic paste / chopped garlic per serving
- Salt & Pepper
- 25 ml of single cream per serving
- 25g of parmesan per serving
- Salt & Pepper to taste
- Use additional grated parmesan and a drizzle of cream to serve.
Equipment needed to make this creamy courgette soup
Most of this equipment is referenced in our kitchen essentials list which you can find here.
- Large heavy-bottomed non-stick frying pan
- Chefs Knife
- Chopping Board
- Measuring Cups
- Measuring Jug
- Soup Ladle
- Hand Blender or Food Processor*
*if you don’t have a hand blender or food processor you can use a coarse meshed sieve
How to Make Creamy Courgette Soup
Wash the courgettes and then chop the ends off. Then chop into chunks. I tend to cut into disks then cut each disk into four.
Heat your large heavy bottom frying pan on medium heat and add the olive oil.
Once the oil is heated, add the garlic paste or chopped garlic. I tend to use garlic paste that I buy in bulk from Indian grocery stores, or make my own by blending garlic and mixing with olive oil.
Fry the garlic for 30 seconds until aromatic and then add the courgettes. Add a grind of salt and pepper into the pan and stir.
Cook slowly. It doesn’t matter if you get a little bit of browning on the courgettes, but don’t let them burn. (it will make your soup have a burnt taste!).
Cook the courgettes for about 10 minutes you want them to be softened and with a little colour on them. You’ll be cooking them for longer later.
Meanwhile, if you’re using stock cubes, boil the kettle and dissolve your stock cube in the desired amount of water (see stock per serving details in the ingredients).
Pour into courgette and garlic mix.
Simmer the mixture for 10 minutes. You want it to reduce slightly and cook the courgettes fully, so do not put a lid on.
Ladle the mixture into either a large measuring jug or bowl if you’re using a hand blender and blend until smooth. If you’re using a food processor put it all in there. If you’ve got a sieve as your blending tool of choice, then you’ll likely need a wooden spoon to squish it all through.
Add salt and pepper to taste.
If you are freezing it for later then you’re finished. If you’re freezing decant into airtight containers and leave it to cool before popping it in the freezer.
If you’re eating it now, pour it back into the pan and taste again. Now season it a bit more to get the taste that you like.
(If you freeze your soup, then defrost and begin from this point)
Add the cream and parmesan and stir until combined and heat until it’s your desired eating temperature.
Serve in bowls with a drizzle of cream and a grate of additional parmesan.
We love this soup with a just-baked homemade rosemary focaccia bread.
Enjoy these other Courgette Recipes
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