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Creamy Courgette Soup
Indulge in the vibrant flavors of summer with this creamy courgette soup, a delightful blend of fresh zucchini, aromatic garlic, and fragrant basil. Originating from the rustic kitchens of Provence, this soup captures the essence of seasonal produce, making it a perfect starter or light meal. It's smooth, comforting, and can be enjoyed warm or chilled, allowing you to savor the taste of summer all year round.
Ingredients
- Olive oil
- 2 tablespoons
- Salt
- to taste
- Black pepper
- to taste
- Heavy cream
- 1/2 cup
- Fresh basil leaves
- 1/4 cup, chopped
- Vegetable broth
- 4 cups
- Garlic
- 3 cloves, minced
- Onion
- 1 medium, chopped
- Courgettes (zucchini)
- 4 medium, chopped
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
- Stir in the chopped courgettes and cook for another 5 minutes, allowing them to soften slightly.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes, or until the courgettes are tender.
- Remove the pot from the heat and allow the soup to cool slightly for easier handling.
- Using an immersion blender or a regular blender, carefully puree the soup until it reaches a smooth consistency.
- Return the pureed soup to the pot and stir in the chopped basil leaves and heavy cream.
- Season the soup with salt and pepper to taste, adjusting as needed.
- Heat the soup over low heat until warmed through, being careful not to boil it again.
- Serve hot, garnished with additional chopped basil leaves for a fresh touch.
Tips
- For a lighter version, substitute heavy cream with coconut milk or unsweetened almond milk.
- Add a squeeze of lemon juice just before serving for a bright, zesty flavor.
- This soup can be made ahead of time and stored in the refrigerator for up to three days. It also freezes well for up to a month.
Dietary Information
Servings: 4 Dish Type: Appetizer Prep Time: 10 minutes Cook Time: 20 minutes Calories: 220 Fat: 18g Carbs: 10g Protein: 4g Sodium: 350mg Sugar: 3g
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