Courgette Basil and Brie Cheese Soup
Indulge in the velvety richness of Courgette Basil and Brie Cheese Soup, a comforting dish that perfectly balances fresh, earthy flavors with creamy decadence. Tender courgettes (zucchini) are sautéed with aromatic garlic and onions, simmered in a light vegetable stock, and blended to silky perfection with fragrant basil leaves. The addition of Brie cheese lends a luxuriously creamy texture and a subtle touch of elegance, while a swirl of double cream rounds out each spoonful with a smooth, indulgent finish. This quick and easy soup recipe is perfect for a cozy lunch or light dinner, and pairs beautifully with crusty bread for dipping. Ready in just 45 minutes, this flavorful creation is a must-try for anyone seeking a unique twist on classic comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large, diced onion
- 3 minced garlic cloves
- 4 medium, sliced courgettes (zucchini)
- 4 cups vegetable stock
- 1 cup, loosely packed fresh basil leaves
- 150 grams, rind removed and cubed Brie cheese
- 0.5 cups double cream (heavy cream)
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 1 loaf, optional for serving crusty bread
Instructions
Heat the olive oil and butter in a large saucepan over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
Add the sliced courgettes to the pan and sauté for 5-7 minutes, stirring occasionally, until slightly softened.
Pour in the vegetable stock and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for 15 minutes until the courgettes are tender.
Remove the pot from the heat and add the fresh basil leaves. Use an immersion blender to purée the soup until smooth and silky. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
Return the soup to low heat and stir in the Brie cheese cubes. Let the cheese melt completely, stirring occasionally.
Once the Brie is fully incorporated, stir in the double cream, salt, and black pepper. Taste and adjust seasoning as needed.
Serve the soup hot, optionally paired with crusty bread for dipping, and garnish with a drizzle of cream or a few extra basil leaves if desired.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1984 mg | 86% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 12.5 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 227 mg | 17% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1248 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
