Courgette Cream Soup

Yield 4

Author Bibi

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

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Courgette Cream Soup

Courgette cream soup is a smooth, comforting dish made with butter-softened onions, garlic, and tender courgettes blended with cream and Parmesan. Lightly seasoned with black pepper and finished with fresh dill or parsley, it’s a quick, elegant soup perfect for both everyday meals and entertaining, especially when served with toasted bread.

Ingredients

Ingredients

• 4–5 courgettes, grated
• 2 tablespoons butter
• 1 onion, roughly chopped
• 1 clove garlic, sliced
• 50 ml double cream
• 30–40 g grated Parmesan cheese
• 1 stock cube or 2 tablespoons Vegeta
• 2 teaspoons water
• 1 teaspoon milk
• Black pepper, to taste
• Fresh dill or parsley, finely chopped

Instructions

Start the base

1. Melt the butter gently in a large saucepan.
2. Add the sliced garlic and lightly sauté without browning.
3. Add the chopped onion and stew gently until soft and translucent.

Add the courgette

1. Stir in the grated courgettes.
2. Cook for about 10 minutes, stirring occasionally.

Add the stock and simmer

1. Dissolve the stock cube (or Vegeta) in the water and add to the pan.
2. Season with black pepper.
3. Simmer gently over low heat until the courgettes are fully softened.

Blend and enrich

1. Mash or blend the softened courgettes until smooth.
2. Add the milk, cream, and Parmesan cheese.
3. Simmer for a further 3–4 minutes, stirring gently.

Finish and serve

1. Stir in finely chopped parsley or dill just before serving.
2. Serve hot with toasted bread.

Notes

• For a lighter version, replace double cream with single cream or extra milk.
• Add a pinch of nutmeg for extra warmth.
• This soup freezes well without the cream - add it after reheating.
• Serve with croutons, toasted bread, or garlic bread.

Nutrition Facts

Calories

220

Fat

17 g

Sat. Fat

10 g

Carbs

11 g

Sugar

5 g

Protein

8 g

Sodium

600 mg

Cholesterol

50 mg