A delicious courgette cream soup is a proposition for fans of seasonal recipes and those who struggle with the excess of courgettes in the garden. It’s delicate, creamy and very easy to prepare, and additionally made from a minimal amount of ingredients. It’ll work great as a light dinner, afternoon snack or appetiser served before the main course.
For many people, the summer months mean that the daily menu is closely tied to what the garden is producing. This past week has been all about courgettes, and there’s more to come as others are ready to be picked. So, courgettes end up on our table every day in different forms. On the blog, you’ll find tried-and-tested recipes for quick fritters and a scrumptious chocolate cake using courgettes. I highly recommend them, especially if your garden’s courgette supply has started to get out of control. 🙂
If you think this light courgette soup can’t possibly be delicious, get ready to be pleasantly surprised. It tastes really good. I had my doubts too, until I made it for the first time. On its own, courgette can seem quite bland, which might lead to some scepticism, but combined with caramelised onions and fresh parsley, it takes on a completely new and delightful flavour.
How to serve courgette cream soup?
No matter what ingredients are used, a cream soup definitely needs a crispy accompaniment. That’s why I usually serve it with cheesy toast. Depending on what I have to hand, I slice the bread, sprinkle a bit of cheese on top, and toast it in the oven for a few minutes. And that’s it!
This recipe makes two standard portions or four smaller ones, which are ideal as a light starter before the main course.
If you enjoyed the courgette soup, you'll definitely like some of our other courgette recipes. Take a look at our blog for more inspiration and make the most of the seasonal harvest!
- Lemon courgette cake | Wholemeal
- Quick courgette fritters | Easy recipe
- Chocolate courgette cake | Easy recipe
- Pasta with asparagus and courgette
Creamy courgette soup with potatoes
Equipment
- Immersion blender / blender
Ingredients
- 600 g courgette
- 500 ml broth
- 1 potato (medium)
- ½ onion
- 1 tbsp clarified butter
- 3 tbsp chopped parsley
- salt and black pepper to taste
Instructions
- In a large frying pan, heat the clarified butter. Add the finely chopped onion, slices of courgette, and diced potato. Cook over a low heat until the onion is translucent and the potato is tender. At the end, you can increase the heat slightly to lightly brown the vegetables.
- Once the vegetables have cooled, transfer them to a blender, and add the stock and parsley. Blend until you achieve a smooth, creamy consistency. Season with salt and pepper to taste.
- Pour the soup back into a pot and heat to the desired temperature. Serve with croutons. Enjoy!
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