Pic of Courgette and basil soup

Courgette and basil soup

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Soups & stews

Courgette and basil soup

Starter Serves 4 35 min
This fresh summer soup is a lovely way of polishing off extra courgettes. It's a good light lunch with bread and salad, and is especially excellent if you serve it with a generous dollop of tomato chutney in the middle of the bowl. Use Pecorino or any other substitute hard cheese in place of Parmesan if you are a vegetarian.


  • 3 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 6 or 7 courgettes, diced
  • a handful of basil leaves
  • 600ml hot chicken or vegetable stock
  • 50ml cream, double or single
  • parsley, chopped (optional)
  • 50g Parmesan, grated
  • salt and pepper


Prep time: 10 min
Cooking time: 25 min
  • Step 1

    Heat the oil in a large saucepan, then fry the garlic, courgettes and basil with a pinch of salt for about 10 minutes, until softened.
  • Step 2

    Add the stock, then simmer for another 10 minutes.
  • Step 3

    Blitz the mixture in blender or food processor, reserving some of the courgette if you want a bit of texture in the soup, then return to the pan, stirring in any chunks of courgette you have reserved.
  • Step 4

    Gently reheat, stirring in the cream, parsley and most of the Parmesan. Season. You may want to thin the soup with some milk or stock.
  • Step 5

    Serve with the reserved Parmesan sprinkled on top.

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