Courgette Soup with Basil
Delight your senses with this silky-smooth Courgette Soup with Basil, a simple yet elegant dish that celebrates fresh, garden-inspired flavors. This comforting soup combines tender courgettes (zucchini), aromatic garlic, and sweet onion, all simmered in a light vegetable stock and infused with the vibrant essence of fresh basil. With the option to swirl in rich double cream for added indulgence, this recipe delivers a delightful creamy texture while remaining light and refreshing. Ready in just 40 minutes, this quick and easy recipe is perfect as an appetizer or a light main course. Serve it warm with a drizzle of olive oil or garnish with basil leaves for a restaurant-worthy presentation. Whether you're looking to use up a courgette harvest or impress dinner guests, this basil-infused soup is a delicious, customizable classic.
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Ingredients
- 500 g courgettes (zucchini)
- 1 medium onion
- 2 garlic cloves
- 30 g unsalted butter
- 750 ml vegetable stock
- 10 g fresh basil leaves
- 50 ml double cream (optional)
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
Directions
Step 1
Wash and trim the courgettes, then slice them into thin rounds.
Step 2
Peel and finely chop the onion.
Step 3
Mince the garlic cloves.
Step 4
In a large saucepan, heat the olive oil and butter over medium heat until the butter is melted.
Step 5
Add the chopped onion and garlic to the pan and sauté for 5-7 minutes until softened and translucent, stirring occasionally.
Step 6
Add the sliced courgettes to the pan and cook for another 5 minutes, stirring to coat them in the onion and garlic mixture.
Step 7
Pour in the vegetable stock and bring the mixture to a gentle boil. Lower the heat and simmer for 15 minutes or until the courgettes are tender.
Step 8
Remove the soup from the heat and add the fresh basil leaves.
Step 9
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.
Step 10
Stir in the double cream, if using, and season the soup with salt and black pepper according to taste.
Step 11
Return the soup to the stove over low heat to warm through, if necessary. Do not allow it to boil after adding the cream.
Step 12
Serve the soup hot, garnished with extra basil leaves or a drizzle of olive oil if desired.
Nutrition Facts
| Serving size | (1509.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1023.8 |
| Total Fat 72.5g | 0% |
| Saturated Fat 34.1g | 0% |
| Polyunsaturated Fat 3.6g | |
| Cholesterol 142.5mg | 0% |
| Sodium 4196.0mg | 0% |
| Total Carbohydrate 80.9g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 29.3g | |
| Protein 23.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 264.3mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 3005.1mg | 0% |
Source of Calories