Ready in: 45 minutes · Serves: 4 · Technique: Blending · Storage: Up to 4 days in the fridge.
Quick Answer
This creamy courgette soup is a simple yet sophisticated dish, perfect for elevating your holiday gatherings.The crisp autumn air in New York City is slowly making way for the festive season, and I can't help but be inspired by the abundance of fresh produce in the markets. Zucchini, or courgettes as our friends across the pond call them, are still plentiful and perfect for whipping up a comforting bowl of creamy courgette soup. This dish marries simplicity with sophistication, making it an excellent addition to your Thanksgiving or Christmas gatherings.
A Cozy Holiday Treat
This creamy courgette soup not only warms the soul but also adds a touch of elegance to your holiday table.
Why You'll Love This Recipe
- Comforting and creamy, this soup is perfect for chilly autumn nights and holiday gatherings.
- Simple ingredients come together to create a sophisticated dish that impresses without fuss.
- Versatile and easy to adapt, you can add your favorite herbs or spices for a personal touch.
- Healthy and packed with nutrients, zucchini provides a light meal that doesn't compromise on flavor.
- Leftovers are just as delicious, making it a great make-ahead option for busy days.
Ingredients
To create this delicious creamy courgette soup, you will need the following ingredients:
- 2 tablespoons of olive oil (preferably extra virgin for its rich flavor)
- 1 large onion, diced
- 2 cloves of garlic, minced
- 3 medium courgettes (around 1 pound), sliced
- 4 cups of vegetable broth (homemade or store-bought)
- 1 cup of heavy cream (for velvety texture)
- Salt and freshly cracked black pepper, to taste
- A squeeze of lemon juice (for brightness)
- Fresh herbs like basil or parsley, for garnish
How to Make Creamy Courgette Soup (Step-by-Step)
This creamy courgette soup is simple to make, perfect for warming hearts on chilly autumn days.
Step 1: Sauté the Onions and Garlic
In a large saucepan, heat the olive oil over medium heat. Once shimmering, add the diced onions, stirring occasionally until they become translucent and soft, about 5 minutes. The aroma of caramelizing onions always feels like a warm hug on a chilly day. Add the minced garlic and stir for an additional minute until fragrant.
Step 2: Cook the Courgettes
Add the sliced courgettes to the pan. Their sweet, green flesh cooks down, becoming tender and fragrant. Stir occasionally for about 5-7 minutes, until they soften and develop a slight char. This step enhances the soup's depth, inviting richness into every spoonful.
Step 3: Add the Broth
Pour in the vegetable broth and bring the mixture to a gentle boil. I love watching the steam dance upwards, embracing the hearty ingredients. Reduce the heat and let it simmer for about 15-20 minutes until the courgettes are fully tender.
Step 4: Blend Until Smooth
Remove the saucepan from heat and, using an immersion blender (or carefully transferring to a countertop blender), blend the soup until it's silky-smooth. If you prefer a bit of texture, you can blend only half or use a potato masher for a chunkier consistency. The vibrant green hue is nothing short of inviting!
Step 5: Stir in the Cream
Return the blended soup to the heat and stir in the heavy cream. As it warms, the soup transforms into a luscious, creamy delight. Season with salt, pepper, and a squeeze of lemon juice to brighten the flavors. The sharpness of the lemon cuts through the creaminess beautifully.
Step 6: Serve
Ladle the soup into bowls and garnish with freshly chopped herbs. Take a moment to savor the beautiful imagery before diving in!
Common Mistakes to Avoid
- Overcooking the courgettes: Ensure they are tender but not mushy to maintain their flavor and texture in the soup.
- Skipping the blend: Blending the soup is essential for achieving that creamy, luxurious mouthfeel; don't skip it!
- Adding too much salt early: Under-season initially and adjust after blending; this allows you to taste the overall flavor better.
Tips and Tricks for Success
- For a twist, try adding a pinch of nutmeg or a dash of cayenne pepper to elevate the flavors.
- If you'd like a vegetarian version, use a homemade vegetable broth for maximum flavor.
- Pair this soup with crusty bread or homemade croutons for an added crunch.
Variations
- Substitute zucchini with yellow squash for a different flavor profile.
- Add a handful of spinach or kale for added nutrition and color.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Incorporate cooked potatoes for a heartier soup.
How to Serve
- Ladle the soup into bowls and garnish with freshly chopped herbs.
- Serve with a dollop of sour cream or Greek yogurt for added creaminess.
- Offer crusty bread on the side for dipping.
- Top with toasted seeds or nuts for additional texture.
Make Ahead and Storage
- Make Ahead: Prepare the soup and store it in the refrigerator for up to 4 days before serving.
- Storage: Store the soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheating: When reheating, add a splash of broth or cream to refresh the texture.
- Freezing: Allow the soup to cool completely before transferring it to a freezer-safe container.
Recipe Notes / What I Learned
Creating this soup taught me the importance of balance in flavors; the hint of lemon elevated the creaminess beautifully. It's also a reminder of how simple ingredients can yield such comforting dishes perfect for the upcoming holiday gatherings.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~300 calories · 6g protein · 24g carbs · 22g fat
Recipe by:
Creamy Courgette Soup for the Holidays
Ingredients
Equipment
Method
- In a large saucepan, heat the olive oil over medium heat. Once shimmering, add the diced onions, stirring occasionally until they become translucent and soft, about 5 minutes. Add the minced garlic and stir for an additional minute until fragrant.
- Add the sliced courgettes to the pan. Stir occasionally for about 5-7 minutes, until they soften and develop a slight char. This step enhances the soup's depth, inviting richness into every spoonful.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 15-20 minutes until the courgettes are fully tender.
- Remove the saucepan from heat and blend the soup until it’s silky-smooth. If you prefer a bit of texture, you can blend only half or use a potato masher for a chunkier consistency.
- Return the blended soup to the heat and stir in the heavy cream. Season with salt, pepper, and a squeeze of lemon juice to brighten the flavors.
- Ladle the soup into bowls and garnish with freshly chopped herbs.
Notes
FAQs
1. Can I use frozen courgettes for this recipe?
Yes, you can use frozen courgettes, but be aware that they may release more water during cooking, which can affect the texture of the soup.
2. Is there a dairy-free option for this creamy courgette soup?
Absolutely! You can substitute the heavy cream with a dairy-free alternative like coconut cream or almond milk for a lighter version.
3. How can I make this soup spicier?
You can add a pinch of red pepper flakes or a dash of cayenne pepper while cooking to give the soup an extra kick.
4. Can I add other vegetables to the soup?
Yes, feel free to add other vegetables like potatoes or carrots for added flavor and texture. Just adjust the cooking time accordingly.
5. How do I store leftover soup?
Store the creamy courgette soup in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months. Reheat gently on the stove, adding a splash of broth or cream as needed.
