This delicious Courgette Soup (Zucchini Soup) is smooth, creamy and is sure to be a family favourite (even with those who don't like courgettes!)
Reasons to Love this Soup
- VEGETABLE EXPOSURE: I never liked courgettes as a kid but despite loathing them, I did love this soup (even though I knew it was made with courgette). Just because a child doesn't like a certain food prepared one way doesn't mean they won't like it prepared other ways.
- NUTRITION: Courgettes are rich in minerals and vitamins that include potassium, phosphorus, magnesium, calcium and vitamin C. Its peel (which is blitzed into the soup) is a good source of dietary fibre which will help if your little one is suffering from constipation.
- A great way to use up a glut of courgettes from your garden (or neighbour's garden!)
- STORES WELL: Can be refrigerated or frozen meaning you can have it prepared in advance for busy weekdays.
Ingredient Info (and alternatives)
- BUTTER - If you are looking to make this soup dairy-free you can replace it with olive oil.
- ONION & GARLIC - The flavour base of the soup.
- COURGETTES (ZUCCHINI) - The star of the soup, you will need roughly 6 medium courgettes.
- STOCK - Use either a home made stock (vegetable or chicken) or a good quality store-bought stock. If making for a baby/ young child make sure to use homemade or low sodium.
- CREAM - This soup is thick and creamy, even before you add cream. The courgettes blend together to make the soup smooth and silky in texture. Therefore, if you want to make this soup dairy-free you can easily skip the cream altogether.
Cooking Steps and Tips
- Saute the onion and garlic and cook for approx. 5 mins (until lightly golden) It’s well worth taking the time to slowly saute the onions until golden, for the extra flavour it adds
- Add the courgettes, reduce the heat and allow the vegetables to sweat for 10 mins. The aim is to soften the courgettes and allow them to release moisture, not to brown them.
- Add the stock and simmer for 25 mins. The courgettes should be very soft and easy to blend.
- Using a stick blender, whizz until smooth. You can use a blender but you should allow the soup to cool slightly and blend in stages.
- Add the cream (optional) and stir through.
Storage Instructions
- REFRIGERATE - Allow to cool, transfer to an airtight container and store for up to 3 days.
- FREEZE - Allow to cool down, transfer to freezable containers, with good lids, and freeze for up to 3 months
Serving soup to a baby? This guide on Soup for Babies has you covered!
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Courgette Soup (Zucchini Soup)
A deliciously smooth and creamy soup.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves:4
Hover over "serves" value to reveal recipe scaler
Equipment
- Large Soup Pot
- Immersion Blender (Stick Blender)
Ingredients
- 30g (2 tbsp) Butter * SEE NOTE 1
- 1 Large onion, chopped
- 2 Garlic cloves, minced
- 1 kg (2lb) Courgettes (zucchinis), halved lengthways and sliced. * SEE NOTE 2
- 1 litre (4 cups) Vegetable / Chicken Stock * SEE NOTE 3
- 120ml (½ cup) Cream * SEE NOTE 1
Instructions
- Melt butter, over a medium heat, in a large pan. Add the onion and garlic and cook for approx. 5 mins (until lightly golden)
- Add the courgettes, reduce the heat and allow the vegetables to sweat for 10 mins (lid on)
- Add the stock and simmer for 25 mins, until the courgettes are very soft.
- Using a stick blender, whizz until smooth.
- Add the cream (optional) and stir through.
- Delicious served with some freshly grated parmesan.
Video
Recipe Notes
- To make dairy free you can replace the butter with olive oil. You can miss out the cream, the soup is actually quite creamy without the extra cream.Â
- 1kg is roughly 6 medium courgettes
- Use homemade stock or low sodium stock if serving to baby / young child. You can also replace some of the stock with water to reduce sodium levels.Â
Nutritional facts
Calories: 121kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 1014mg | Potassium: 692mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1190IU | Vitamin C: 47.3mg | Calcium: 49mg | Iron: 1mg
Ben Hall says
Great recipe. I substituted garlic powder for the garlic and cream cheese for the cream, but it still tasted great!
Amy says
Great! Thanks Ben
Mick Jones says
It was Lovely! Neighbour gave us some courgettes of her allotment, must make some more it was Great with some crusty bread..
Amy says
Thanks Mick, glad you enjoyed it 🙂
Madge says
Just made this lovely savoury soup. Didn't add cream as it tasted yummy without.
Amy says
Thanks for taking the time to rate and comment, Madge. So happy you enjoyed it 🙂
Carolyn Febrero says
Just made this soup put yogurt I instead of cream and used olive oil delicious
Amy says
Great! Thanks Carolyn 🙂
Peter Alan Foley says
Absolutely lovely soup, my whole family loved it. Thanks so much for sharing your recipe.
Amy says
Thanks Peter, glad it got the thumbs up from the whole family 🙂
ELAINE ROSE says
Loved the courgette soup. Delicious and so easy to make. Can I freeze leftovers?
Amy says
Thank you, glad you enjoyed it. Yes, you can freeze leeftovers 🙂
Amy Speers says
I made this last night and it was delicious! I did not add the cream or cheese at the end and still felt it was creamy-just as you said! Thanks for such a tasty recipe!
Amy says
So glad you liked it, Amy. It really does taste great, even without the cream 🙂
Loz says
Super simple, very delicious. Thank you!
Amy says
Thanks for the 5 stars, Loz. So happy you liked it 🙂
Julie h says
This is so easy to make and is delicious
Amy says
Thanks Julie 🙂
June Bickford says
Super recipe put in a flask on a picnic everyone loved it
Amy says
Excellent! Thank you, June 🙂