This is the best Courgette and Parmesan soup recipe when the fruit of your gardening labours delivers a glut. A creamy soup that’s full of contrasting textures and flavours. It easy to make and delicious. Having spent six years living in Italy this proves that nothing goes to waste. It freezes beautifully. Courgette Soup (or Zucchini Soup) can be pulled out of the freezer for a quick snack or jazzed up for a great starter for a family Sunday lunch or an elegant dinner with friends.
Courgette and Parmesan Soup
This is the best courgette soup recipe when the fruit of your gardening labours delivers a glut. A creamy soup that's full of contrasting textures and flavours. It easy to make and delicious.
- 60ml/2fl oz extra virgin olive oil
- 1 tbsp chopped garlic
- handful basil leaves (preferably Italian), chopped
- sea salt and ground white pepper, to taste
- 1kg/2¼lb green courgettes, cut lengthways into quarters then into 1cm/½in slices
- 750ml/1¼ pint chicken stock (or vegetable stock if you want a vegan version)
- 60ml/2fl oz single cream (Can be omitted if you want dairy free)
- handful flatleaf parsley, chopped
- 50g/2oz freshly grated parmesan, plus extra to serve (Can be omitted if you want dairy-free and vegan)
Heat the oil in a heavy-based pan over a medium heat.
Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened.
Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered.
Remove from the heat.
Put three-quarters of the soup mixture into a food processor and blend until smooth.
Return the mixture to the pan and stir in the cream, parsley and parmesan.
To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper.
Sprinkle over more parmesan, to taste.
Serve with crusty bread and a green salad.
Serve with crusty bread, a green salad and salt and freshly ground black pepper
The Ultra Quick Courgette and Parmesan Soup Recipe
Place all the ingredients except the parmesan and cream into a soup maker – set to smooth and wait 19 minutes! Just before serving stir in some parmesan and once melted spring the balance as a garnish with the cream. Take advantage of the Autumn Harvest and try our other quick winter soups. Cauliflower Soup | An Inexpensive Treat | Bacon Sweet Potato Soup | Smooth Spicy Yet Sweet |
There is a fair chance that if you grow courgettes – or zucchini – you’re eating more than your fair share of them at this time of year but what wine should you drink with them? We chose a citrussy Villebois Distinction Sauvignon Blanc 2017. This low-yield wine is everything that makes French Sauvignon special: all white peach, green apples and gooseberries, with a finishing flourish that leaves you reaching for another glass. Available from Naked Wines