This easy Italian Courgette Soup is a creamy and nutritious dish that’s perfect for a quick meal. Using simple, common ingredients, offers flexibility for any kitchen. The roasted courgettes give it a delicious depth of flavor, while the grated Parmesan adds a rich touch, making it a delightful choice for any occasion.
Ingredients Needed
- 600g (1.3 lb) Courgettes
- 1 tsp Olive Oil
- 2 Garlic Cloves
- 600ml (2.5 cups) Chicken Stock
- 50g (1.75 oz) Parmesan, grated
- 50ml (3.4 tbsp) Double Cream
- Handful of Fresh Basil Leaves
How To Make Italian Courgette Soup
- Preheat Oven: Preheat your oven to 170°C (340°F).
- Prepare Courgettes: Slice the courgettes into strips and drizzle half of the olive oil over them. If they are large, remove the skin and seeds before slicing.
- Roast Courgettes: Wrap the sliced courgettes in foil and roast in the oven for 20 minutes until softened. Cut the slices into smaller pieces and set aside.
- Prepare Aromatics: Crush the garlic, finely chop the basil leaves, and grate the Parmesan cheese. Set aside.
- Sauté Garlic: Heat a bit more olive oil in a saucepan and add the crushed garlic. Sauté for about 1 minute over medium heat.
- Add Courgettes: Stir in the courgette chunks and reduce the heat to low. Add the chopped basil leaves.
- Add Stock: Pour in the chicken stock and bring the soup to a boil. Once boiling, lower the heat and let it simmer for 10 minutes.
- Blend Soup: Remove from heat and blend until smooth using a stick blender or stand blender.
- Add Cream and Cheese: Return to the pan on low heat, add the cream and Parmesan cheese, stirring until melted and fully incorporated.
- Serve: Serve hot, or let cool completely before storing.
Recipe Tips
- Adjust Seasoning: Taste the soup before serving and adjust the seasoning with salt and pepper to enhance the flavors.
- Blend to Desired Consistency: Blend the soup until it reaches your preferred smoothness; if you like a bit of texture, blend it less.
- Garnish for Presentation: Top each bowl with a sprinkle of extra Parmesan and a few fresh basil leaves for a beautiful and tasty finish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Italian Courgette Soup cool until it reaches room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: To freeze, let the soup cool completely, then pour it into a freezer-safe container. It can be frozen for up to 2 months. To thaw, move the container to the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally and heat for about 5-7 minutes, or until it reaches your desired temperature.
Nutrition Facts
Serving Size: 1 serving
- Calories: 79
- Total Fat: 2.8g
- Saturated Fat: 0.4g
- Sodium: 9.8mg
- Potassium: 677.4mg
- Total Carbohydrate: 13.1g
- Dietary Fiber: 4.3g
- Sugars: 4.1g
- Protein: 2g
Try More Easy Soups:
- Lettuce Soup Recipe UK
- Kale Soup Recipe UK
- Cucumber Soup Recipe UK
- Chicken And Veg Soup Recipe UK
Italian Courgette Soup
Description
This easy Italian Courgette Soup is a creamy and nutritious dish that’s perfect for a quick meal. Using simple, common ingredients, offers flexibility for any kitchen. The roasted courgettes give it a delicious depth of flavor, while the grated Parmesan adds a rich touch, making it a delightful choice for any occasion.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 170°C (340°F).
- Prepare Courgettes: Slice the courgettes into strips and drizzle half of the olive oil over them. If they are large, remove the skin and seeds before slicing.
- Roast Courgettes: Wrap the sliced courgettes in foil and roast in the oven for 20 minutes until softened. Cut the slices into smaller pieces and set aside.
- Prepare Aromatics: Crush the garlic, finely chop the basil leaves, and grate the Parmesan cheese. Set aside.
- Sauté Garlic: Heat a bit more olive oil in a saucepan and add the crushed garlic. Sauté for about 1 minute over medium heat.
- Add Courgettes: Stir in the courgette chunks and reduce the heat to low. Add the chopped basil leaves.
- Add Stock: Pour in the chicken stock and bring the soup to a boil. Once boiling, lower the heat and let it simmer for 10 minutes.
- Blend Soup: Remove from heat and blend until smooth using a stick blender or stand blender.
- Add Cream and Cheese: Return to the pan on low heat, add the cream and Parmesan cheese, stirring until melted and fully incorporated.
- Serve: Serve hot, or let cool completely before storing.
Notes
- Adjust Seasoning: Taste the soup before serving and adjust the seasoning with salt and pepper to enhance the flavors.
- Blend to Desired Consistency: Blend the soup until it reaches your preferred smoothness; if you like a bit of texture, blend it less.
- Garnish for Presentation: Top each bowl with a sprinkle of extra Parmesan and a few fresh basil leaves for a beautiful and tasty finish.
Italian Courgette Soup