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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Recipe Information
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
Instructions
Wash and trim the courgettes, then slice them into thin rounds.
Peel and finely chop the onion.
Mince the garlic cloves.
In a large saucepan, heat the olive oil and butter over medium heat until the butter is melted.
Add the chopped onion and garlic to the pan and sauté for 5-7 minutes until softened and translucent, stirring occasionally.
Add the sliced courgettes to the pan and cook for another 5 minutes, stirring to coat them in the onion and garlic mixture.
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.
Remove the soup from the heat and add the fresh basil leaves.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.
Stir in the double cream, if using, and season the soup with salt and black pepper according to taste.
Return the soup to the stove over low heat to warm through, if necessary. Do not allow it to boil after adding the cream.
Serve the soup hot, garnished with extra basil leaves or a drizzle of olive oil if desired.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 142 mg | 48% | |
| Sodium | 4196 mg | 182% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 29.3 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3005 mg | 64% | |
*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.
