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an overhead view of the soup with a spoon and courgette ends surrounding the bowl

Courgette and Basil Soup

Author: Becky
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.
5 from 12 votes
Prep Time 20 mins
Cook Time 30 mins
Course Appetizer, Soup
Cuisine miscellaneous
Servings 6
Calories 122 kcal


  • 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.

Nutrition Estimate

Calories: 122kcalCarbohydrates: 7gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 288mgPotassium: 384mgFiber: 1gSugar: 4gVitamin A: 391IUVitamin C: 18mgCalcium: 125mgIron: 1mg
Keyword basil zucchini soup, courgette soup recipe
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