Delia Smith Courgette Soup

Few dishes show the beauty of simplicity like Delia Smith’s Courgette Soup. With just butter, onion, garlic, courgettes, stock, and cream, Delia transforms everyday ingredients into something velvety and luxurious.

Getting courgettes to release their sweetness without turning watery is a fine art—and Delia nails it.
This soup is worth mastering because it teaches control, balance, and the quiet magic of fresh vegetables treated with respect.

Why This Works So Well

The Secret Behind Courgette Soup

The genius lies in sweating the courgettes gently, not rushing them. By covering the pan and letting the courgettes “sweat,” they release their natural moisture without boiling or browning. This creates a sweet, clean flavor and silky texture.
Adding stock after the sweat, not before, ensures the courgettes’ flavor isn’t diluted. And finally, a whisper of cream rounds everything without making it heavy.

Key Ingredients for Success

30g Butter

• Why it matters: Butter softens the onions and garlic beautifully and builds a delicate flavor base.
• Swap warning: Using oil will work but loses some richness.

1 Large Onion, chopped

• Why it matters: Adds a sweet, mellow background to support the courgettes.

2 Garlic Cloves, minced

• Why it matters: Sharpens the soup’s profile without overpowering it.
• Mistake to avoid: Don’t brown the garlic—it’ll taste bitter.

1kg Courgettes (Zucchinis), halved and sliced

• Why it matters: Courgettes carry the soup’s flavor and texture.
• Mistake to avoid: Older courgettes can be watery and bland; use fresh, firm ones.

1 Litre Vegetable or Chicken Stock

• Why it matters: It enhances the courgettes without overwhelming them.
• Pro tip: A homemade light stock is ideal.

120ml Cream

• Why it matters: It softens and enriches the final texture.
• Optional: You can skip or reduce cream for a lighter feel, but add just a splash for body.

Smart Tweaks That Actually Work

• Swap Cream for Greek Yogurt: Adds tang and keeps it lighter.
• Add Fresh Herbs (like basil or mint): Blitz them in at the end for a fresh finish.
• Use a Touch of Parmesan: Grate a little over the hot soup for an umami lift.

Mistakes You’ll Want to Avoid

What Went Wrong	Why It Happens	How to Fix It
Watery Soup	Courgettes steamed instead of sweating	Lower the heat, cover, and sweat without adding liquid early
Bitter Taste	Garlic or onions browned	Keep the heat medium-low and stir often
Grainy Texture	Overcooked or blended too long	Blend just until smooth and silky

Step-by-Step Method (With Expert Tips)

1. Melt Butter: In a large pan over medium heat.
   Pro Tip: Melt gently; no browning.
2. Cook Onion and Garlic: About 5 minutes, until soft and translucent.
   Sensory cue: They should smell sweet, not sharp.
3. Add Courgettes: Lower the heat, cover, and sweat for 10 minutes.
   Pro Tip: The courgettes should look glossy and softened but not brown.
4. Add Stock: Pour it in, bring to a gentle simmer.
5. Simmer: Let bubble gently for 25 minutes until courgettes are tender.
6. Blend: Use a stick blender for a smooth consistency.
   Pro Tip: Pulse gently—no need for a frothy soup.
7. Stir in Cream: Off the heat, swirl in the cream.
8. Serve: Finish with a sprinkle of Parmesan if desired.

How to Store It Right

• Fridge: Keep in a sealed container for up to 4 days.
• Freezer: Freeze without cream for up to 3 months. Add cream after reheating.
• Reheating:
  • Stove: Gentle heat, stirring.
  • Microwave: Covered, stirring halfway.
  • Oven: Covered dish at 350°F for 15–20 minutes.

A Bite of Culinary History

Courgette soup gained popularity in Britain as gardens exploded with summer squashes post-war. Home cooks needed clever, economical ways to use the bounty—and light, vegetable-driven soups became a staple in British kitchens.

Try More Recipes:

• Delia Smith Lasagne Vegetarian
•  Delia Smith Lemon Syllabub
• Delia Smith French Onion Soup
• Delia smith Vegetarian Shepherd’s Pie