Bringing you an Easy Courgette Soup recipe that deserves a regular spot in your lunch or dinner rotation. It’s packed with fresh, balanced flavours and suits everyone.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Courgette Soup
- Substitutions
- Variations
- How to make Courgette Soup
- Leftovers
- Recipe FAQs
- More Vegetable Soup recipes
- You might also like
- Rate it…
- Courgette Soup Recipe
Why this recipe works
Light, fresh and simple, this courgette soup is both dairy-free and gluten-free, making it suitable for vegans while still appealing to omnivores. Courgettes (zucchini) soften to a silky texture and bring a gentle sweetness that becomes the base of a comforting soup. It’s an ideal way to use up a summer glut of courgettes and is quick to prepare.
Ingredients to make Courgette Soup
- Courgette – the star ingredient, providing a naturally creamy, slightly sweet base.
- Olive oil – for gently sautéing the vegetables.
- Onion – adds savory depth and umami.
- Garlic cloves – for aromatic background flavour.
- Vegetable stock – builds the soup’s flavour; use chicken stock if preferred.
- Sprig of thyme – a simple herb that complements the courgette’s freshness.
- Salt and black pepper – to taste, to lift and balance the flavours.
See the recipe card below for exact quantities and full details.
Substitutions
- Vegetables: Add or swap in potatoes, peas, carrots, sweet potato, spinach or tomatoes to vary texture and flavour.
- Herbs: Replace thyme with basil, mint or another fresh herb you prefer.
- Stock: Chicken stock works if you’re not keeping it vegetarian.
Variations
- Spicy: Add sliced jalapeño or a pinch of chilli powder for heat.
- Deluxe: Finish with a drizzle of cream, grated parmesan or thin ribbons of raw courgette for contrast.
- Kid friendly: Top with grated cheese or croutons to make it more appealing to younger eaters.
How to make Courgette Soup
Step 1: Trim the courgettes and slice them thinly (no need to peel). Chop the onion and finely mince the garlic.
Step 2: Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for about 5 minutes until softened.
Step 3: Add the courgettes, season with salt and pepper, and cook for about 10 minutes until they begin to soften.
Step 4: Pour in the vegetable stock and add a sprig of thyme. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from the heat, let cool for a few minutes and discard the thyme.
Step 5: Blend the soup until smooth using a food blender or an immersion blender. Reheat gently, adjust seasoning to taste, and serve.
Hint: For a chunkier texture, blend less.
Leftovers
Store leftover soup in an airtight container in the refrigerator for up to five days. Reheat on the stove over low heat or in the microwave until piping hot.
Recipe FAQs
Yes. Courgettes create a mild, slightly sweet base that becomes wonderfully creamy when cooked and blended, even without dairy.
They are the same vegetable. The name varies by region.
Serve it with crusty bread, a simple salad, grilled meat on the side, or rice for a heartier meal.
More Vegetable Soup recipes
- Beetroot Soup
- Butternut Squash Soup
- Spinach Soup
- Carrot & Lentil Soup
- Parsnip Soup
- Pea Soup
- Red Pepper & Tomato Soup
- Sweet Potato Soup
- Broccoli Soup
- Leek and Potato Soup
You might also like
Sides
Courgette Fritters
Pasta
Courgette Pasta
Salads
Courgette Salad
Lunch
10 Minute Creamy Tomato Soup
Rate it…
If you try this Courgette Soup, please leave a star rating and a comment — feedback helps improve recipes and helps others decide what to try next.
Courgette Soup
Ingredients
- 650 g courgette
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, small
- 875 ml vegetable stock
- 1 sprig thyme
- salt and pepper, to taste
Instructions
- Prepare the courgettes by trimming and thinly slicing them. Chop the onion and mince the garlic.
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for about 5 minutes until softened.
- Add the courgettes, season with salt and pepper, and cook for 10 minutes until they begin to soften.
- Add the vegetable stock and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat, let cool slightly and discard the thyme.
- Blend the soup until smooth. Reheat gently if needed, adjust seasoning, and serve.
Notes
Nutrition
Share your photos on Instagram and tag @HealthyLivingJames with #HealthyLivingJames.