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Recipe by:

Dana Ramsey

Creamy Courgette Soup for the Holidays

This creamy courgette soup is a simple yet sophisticated dish, perfect for elevating your holiday gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 Tbsp. olive oil, preferably extra virgin
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 medium courgettes (about 1 pound), sliced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and freshly cracked black pepper, to taste
  • A squeeze of lemon juice, for brightness
  • Fresh herbs like basil or parsley, for garnish

Equipment

  • Large saucepan
  • Immersion blender

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Ladle the soup into bowls and garnish with freshly chopped herbs.

Notes

This creamy courgette soup is perfect for making ahead and storing. Leftovers are just as delicious!