Recipes

A super creamy courgette soup

My mum taught me how to make this soup (like many other things) a few years ago. It is super creamy, delicious and warming, and really easy to make so I thought it was the perfect candidate for my first post!

You can use any chicken stock but since the first time I tried Bouillon (which I first came across in a recipe by Nigella Lawson) I never used any other stock. If you are a vegetarian, you can use vegetable stock and still make a delicious soup. As for the croutons, if you are in a rush and don’t feel like making your own, you can add shop-bought ones. I had sourdough bread (I have an obsession with sourdough) at home and decided to use it here. It works really well. As for the cheese, you can use any soft cheese (e.g. ricotta, Boursin) and it doesn’t have to be flavoured with garlic and/or herbs (although it does make it extra delicious). The recipe is for 4 generous portions and probably stretches to 5 or 6 people as a starter.

 

Courgette soup with croutons in a bowl
Courgette and cream cheese soup with sourdough croutons
Print Recipe
A super-creamy courgette soup, very easy to make. This makes 4 generous portions and will stretch to 6 as a starter.
Servings Prep Time
4 (to 6) 5 minutes
Cook Time
55 minutes
Servings Prep Time
4 (to 6) 5 minutes
Cook Time
55 minutes
Courgette soup with croutons in a bowl
Courgette and cream cheese soup with sourdough croutons
Print Recipe
A super-creamy courgette soup, very easy to make. This makes 4 generous portions and will stretch to 6 as a starter.
Servings Prep Time
4 (to 6) 5 minutes
Cook Time
55 minutes
Servings Prep Time
4 (to 6) 5 minutes
Cook Time
55 minutes
Ingredients
Servings: (to 6)
Instructions
  1. Wash the courgettes and slice them with peel on into 2cm thick rounds.
    Chopped courgettes
  2. Place the vegetable oil and the butter in a pan over low heat and when the butter is melted add the courgette rounds. Let them cook in the butter and oil for about 10 minutes, stirring occasionally until the courgette looks soft in the centre.
  3. Dissolve a chicken stock cube (or vegetable stock cube if you are vegetarian) in 500ml of boiling water and add to the pan (my favourite is Bouillon).
    Bouillon chicken stock
  4. Mix well and add another 500ml of boiling water. Let it simmer in low heat for 30 minutes covering the pan loosely with the lid.
  5. After the 30 minutes, remove the lid and let it simmer another 10 minutes.
  6. Remove the pan from heat and add the cheese.
  7. Blitz everything with a handheld blender and add salt and freshly ground black pepper to taste.
  8. For the croutons, cut the sourdough into small cubes and fry on a frying pan with a little olive oil and butter, until they are golden brown. Add a few to each soup bowl just before serving. Delicious!
    Sourdough croutons frying
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3 Comments

  • Reply Mark December 20, 2014 at 12:01

    Good to see that your first post is about something I have tried and loved many times!

    • Reply The Copper Kettle December 20, 2014 at 18:44

      More of your favourites to come. Watch this space!

  • Reply Marilda December 21, 2014 at 16:11

    Delicious, easy to make, comforting in these cold days ahead!

  • Leave a Reply to Marilda Cancel Reply