This healthy courgette soup recipe flavoured with fresh basil is the perfect way to use up a glut of courgettes at the end of the growing season.
We were recently gifted with some lovely home grown courgettes. I love growing my own ones too. Courgette plants have the potential to give you a really good crop, if you look after them well.
However, because you can end up with so many, I do struggle with recipes to use them in. One of the ways that I really love, is a simple and easy to make courgette soup recipe flavoured with basil. The two flavours combined give this delicate, light soup a really fresh and summery taste.
Whilst courgettes are delicious in their own right just as they are, cooked in a little butter. Using courgettes in a soup is a one of the great alternative ways when you have a lot of them. You can then freeze portions too and save for another day too.
What to do with Courgettes When They Get too Big
Have you ever grown your own courgettes? If you have, you will know that if you don’t harvest them quickly, they can get pretty big! The skin tends to become tougher as they grow bigger but that doesn’t make them destined for the compost heap. There are so many recipes for large courgettes, just peel the tough skin off first, chop them up, remove the large seed area if they have grown too big and use the rest for this recipe .
Courgette, Marrow or Zucchini?
You may hear some people refer to large courgettes as marrows. Although, there are some slight differences between the two horticulturally speaking.
Another name alternative, in the USA and Italy you will hear courgettes being called zucchini, they’re the same thing, it’s simply a different word (Courgette is the French term). You are more than welcome to call this a marrow and basil soup or even a zucchini and basil soup if you choose.
Combining the courgettes with the Italian taste of fresh basil, this courgette soup recipe has just the right blend to accentuate the flavours of each ingredient without either being too overpowering. You can also use different varieties of courgette in this recipe, the flavour won’t change.
This courgette soup recipe is perfect for either lunch or dinner. And it’s filling enough to satisfy your hunger without being too thick.
Why not pair it with this easy parmesan soda bread for a filling, easy meal.
Freezable Courgette Soup
This creamy courgette soup is also freezable. My advice is to freeze the soup in secure ziplock bags or airtight containers in portion sizes, you can then defrost it in the fridge when you need it.
It went down really well with my boys. And I mean REALLY well! So much so, that I only managed to grab a small bowl for myself before it was all gone. So, please don’t forget to save yourself some before offering it to the rest of the family!
Yes, feel free to swap out chicken stock for a vegetable version if you want to.
Yes you can, freeze your courgette soup in ziplock bags for up to 3 months.
You can store it for 3 days in an airtight container. Be sure to heat through thoroughly before serving.
Courgette and Basil Soup
- 600 g Courgettes
- 1 tsp Olive Oil
- 2 Garlic Cloves
- 600 ml Chicken Stock
- 50 g Parmesan
- 50 ml Double Cream
- Handful Fresh Basil Leaves
- Slice the courgettes into strips and wrap in foil, place in a preheated oven at 180oc (160oc fan assisted) and roast for 20 minutes to soften.
- Remove from the oven and cut into chunks, leave to one side.
- Heat the oil in a saucepan and add the crushed garlic, allow to soften and then add the courgette chunks.
- Chop the basil finely and add to the pan, mix through.
- Pour in the chicken stock and bring to the boil, turn the heat down to medium and cook for 10 minutes.
- Pour the soup into a blender and blend until smooth.
- Return the soup to the pan and add the parmesan and cream. Mix, heat through and serve.
Looking for More Soup Recipes?
Why not head on over to my Roasted Garlic Soup recipe and give that a try.