Italian Courgette And Parmesan Soup with Basil Recipe
Looking for a light, summery soup recipe that’s easy to make? Look no further than this creamy Courgette and Parmesan soup. Made with fresh, simple ingredients, including courgettes (zucchini), fresh basil and Parmesan Cheese, this creamy soup is the perfect way to enjoy the flavours of an Italian summer all year round.
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
20 MINUTES
Cook Time:
30 MINUTES
What Makes This Recipe Great
A Great Way To Use Up Courgettes – An easy recipe to make the most of a home growers glut.
Light – This is a light soup with simple ingredients, so you know exactly what goes into your food.
You Can Make it Ahead – This courgette and parmesan soup can be frozen for up to 3 months, so you can save those summer flavours for the colder months too.
Courgettes are often planted in the gardens of budding gardeners. However, if you have ever grown your own you’ll know how easy it is to end up with a glut of courgettes at that time of year. They grow prolifically so you may be wondering what to do with them all. But, don’t worry, I’ve got you covered with this recipe!
Like this amazing Lemon Courgette Cake Recipe With Sunflower Oil and this Creamy Courgette Pasta, there are a surprising number of ways to use Courgettes in recipes, this summery soup offers up a savoury alternative.
Soup recipes are so quick and easy and can be made using a whole variety of ingredients. You can make them with or without cream like this no cream Leek and Potato soup. You can even use up leftovers from other meals like this leftover roasted Parsnip soup.
Filled with Fresh basil and Parmesan cheese, this soup is a delicious choice that’s easy-to-make and filled with the flavours of Italy. Parmesan and Courgette soup is the perfect starter or appetiser, that’ll whisk you away to far away shores with every spoonful.
Combining the courgettes with the Italian tastes of fresh Basil and cheese, this courgette soup recipe has just the right blend to accentuate the flavours of each ingredient without any of them being too overpowering. You can use different varieties of courgette in this recipe, the flavour won’t change.
This Courgette and Parmesan soup recipe is perfect for either lunch time or dinner as a meal in itself. Serve it up with crusty bread and it’s filling enough to satisfy your hunger, without being too thick.
Equipment Needed:
- A Baking Tray or Sheet – This is used to roast the courgettes first, before adding them to the soup.
- Foil – Used to wrap up the courgettes when roasting.
- A Large Saucepan – Make sure you use a large pan that’s big enough to fit all of your ingredients with ease.
- A Food Processor – You can use either a stand blender or stick blender to create a smooth texture from your soup ingredients.
- A Wooden Spoon – Used for stirring the soup as it cooks.
- A Measuring Jug – To measure out the stock ingredients.
Ingredients:
- Courgettes/Zucchini – The staple ingredient in this soup. You can use any variety, yellow or green courgettes, it doesn’t matter. You can also use overgrown large courgettes too. Just be sure to remove the skin and seeds first.
- Olive Oil- I like to keep it Italian here and use olive oil. But you can use vegetable oil as a substitute.
- Garlic – Use fresh garlic cloves or roast them first for a smoky, milder flavour.
- Chicken Stock – You can make it vegetarian by swapping out the chicken stock for vegetable stock. (But be aware, a lot of parmesan cheeses are not vegetarian, so be sure to check this too!)
- Parmesan – I always prefer using Parmigiano Reggiano for authenticity and flavour. But you can use any parmesan cheese or Grana Padano cheese.
- Double Cream – Also known as heavy cream, depending on where in the world you are from. You can also stir in a single cream if you want to make it a little lighter.
- Basil Leaves – Use fresh basil leaves in this soup. I don’t recommend substituting with dried unless absolutely necessary. If you do wish to use dried basil, be sure to use 50% less as it is much more concentrated when dried.
- Sea Salt and Black Pepper – Use these for seasoning to suit your own tastes.
Make This Soup Vegetarian
If you want the Courgette and Parmesan soup to be vegetarian you can replace the chicken stock with vegetable stock. It’s important to note that many types of parmesan cheese are not vegetarian owing to the way it is prepared. Be sure to check out the label and choose a vegetarian parmesan that has not been prepared using animal rennet.
Step-By-Step Guide – How To Make Courgette and Parmesan Soup
Making Courgette and Parmesan Soup With A Soup Maker
If you have a soup maker to hand, this summer soup recipe is perfect to make with it.
Step 1: Roast the Courgettes: I would still recommend Roasting the courgettes first to soften and bake them sufficiently.
Step 2: Add all the ingredients to the Soup Maker except the double cream: Add the roasted courgettes to the soup maker along with the garlic cloves, Parmesan and chicken or vegetable stock. Press the “smooth soup” button. Take care to avoid filling the soup maker beyond the maximum fill line capacity. **Note that soup makers may vary with the option buttons**
Step 3: Add the cream: Once the cycle has completed on the soup maker. Add the double cream stir it through. Season to your taste with salt and pepper and serve the Courgette and Parmesan soup immediately while it is still warm.
Frequently Asked Questions
Yes they are, courgette is simply the French name most often used in the UK. Zucchini is the Italian name which you will also hear more commonly in the USA.
If the courgette your are using is small then there is no need to peel it. However, when courgettes become overgrown, it is best to remove the skin first as it will be tougher.
No, courgette is a vegetable that is also known as Zucchini in some parts of the world. Eggplant is a different vegetable that is also known as Aubergine.
Mastering This Recipe – Expert Tips
- If you’re making the soup to freeze – For best results, leave the cream and parmesan out and add it in when you reheat the soup to eat.
- Using overgrown courgettes – Is possible to do, but remove the skin and the middle section with the seeds first.
- You can use vegetable stock instead – The taste may differ slightly, but it’ll still be delicious.
Storage
- Storing: Store courgette and Parmesan Soup in the fridge for up to 2 days. Let the soup cool completely and then store it in an airtight container or suitable soup bags.
- Freezing: The great thing about a lot of soups is the ability to freeze them and this soup recipe is no different. Simply freeze in soup bags or airtight containers in the portion sizes you want for future. Parmesan and Courgette soup can be frozen for up to 3 months.
- Leave out Cheese and Parmesan: If you are planning ahead and specifically making this soup to freeze it, for best results, leave out the cream and Parmesan cheese and add them when reheating the soup to eat. However, it will still freeze well with both the ingredients included.
- Reheating: You can reheat it in the microwave or in a saucepan until it is piping hot all the way through.
Italian Courgette And Parmesan Soup with Basil Recipe
Ingredients
- 600 g Courgettes
- 1 tsp Olive Oil
- 2 Garlic Cloves
- 600 ml Chicken Stock
- 50 g Parmesan
- 50 ml Double Cream
- Handful Fresh Basil Leaves
Instructions
- Preheat your oven to 170°C (340°F).
- Slice the courgettes into strips and drizzle half of the olive oil over them. If your courgettes are large, remove their skin and seeds before slicing and roasting.
- Wrap the sliced courgettes in a foil package and roast them in the oven for 20 minutes or until they have softened. After roasting, cut the slices into smaller pieces and set them aside.
- Crush the garlic and finely chop the basil leaves. Also, grate the Parmesan cheese. Set all these ingredients aside.
- Heat a bit more olive oil in a saucepan and add the crushed garlic. Sauté it for about a minute over medium heat, and then add the courgette chunks. Reduce the heat to low and stir in the chopped basil leaves.
- Pour in the chicken or vegetable stock (depending on what you are using). Bring the soup to a boil by turning up the heat. Once it reaches boiling point, lower the heat to medium and let it simmer for 10 minutes.
- Remove the soup from the heat and blend it until smooth using a stick blender or a stand blender.
- Return the soup to the pan and place it on low heat. Add the cream and Parmesan cheese, stirring until the cheese has melted and the cream is fully incorporated.
- Serve the soup hot, or let it cool completely before storing. Enjoy your Courgette and Parmesan Soup!
Recipe Notes
- For best results; if you are making this soup to freeze, leave out the Parmesan and cream and add them in when you reheat the soup to eat.
- You can use overgrown courgettes, but first, remove the skin and seeds in the middle.
- You can use vegetable stock if you prefer.
I love these flavours together, this is such a delicious soup!
This soup was so delicious! I made some more and put it in the freezer to enjoy on another day!
I love cooking with zucchini but have never heard of courgette. After reading and learning so much from your post, I had to try your soup recipe. OMG, this courgette and basil soup recipe was so tasty and the flavor was amazing!!
what a flavourful soup recipe. thanks for introducing me to courgette!
We grow zucchini every year and sometimes have too much. This will be a great soup to make and freeze!
Such a great way to use up all the zucchini!
love how delicious this soup turned out! so creamy!
What a lovely soup. The basil flavor really makes it special!
the addition of Basil gives a nice flavor for this zucchini soup and takes for recommending on how to freeze the soup.