Riverford Wicked Leeks
Courgette and tomato soup with basil croutons recipe image

Print Courgette and tomato soup with basil croutons

Make the most of summer's bounty with this simple, bold soup topped with basil-baked croutons. It's good both warm and chilled, and freezes well if you've got a glut of courgettes and tomatoes. Add a pinch of chilli if you're a heat-lover, or a spoonful of crème fraîche to serve.


  • 2 onions, chopped
  • 2 sticks celery, chopped
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 tbsp tomato purée
  • 3 large courgettes, diced
  • 5 tomatoes, chopped
  • 1 litre veg stock
  • for the croutons:
  • 3 tbsp olive oil
  • 3 thick slices sourdough or ciabatta, cut into 1½-2cm dice
  • 8 basil leaves, finely shredded
  • Salt & pepper


  1. Fry the onion and celery gently in oil for 8 minutes, until soft but not coloured. Add the garlic and tomato purée. Fry for 2 minutes. Add the courgette and fry for 3 minutes. Add the tomatoes and stock and season. Bring to the boil, then simmer for 10 minutes. Blitz in a food processor.
  2. To make the croutons, heat the oil in a non-stick pan. Add the bread and basil and season. Fry on a low heat, turning now and then, until golden. Drain on kitchen paper.
  3. Reheat the soup if needed and serve with the croutons. Or you could serve this chilled on a hot day.
want to cook with fresh ingredients? try one of our award winning veg boxes