Courgette Soup
Make this delicious creamy Courgette Soup Recipe in just 40 minutes. Simple ingredients create a velvety smooth soup perfect for lunch or dinner.
Equipment
- large pot or Dutch oven
- knife
- cutting board
- measuring spoons
- measuring cups
- blender or immersion blender
- ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1.5 pounds courgettes ends trimmed and chopped
- 4 cups vegetable broth
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 1/2 cup heavy cream
- 2 tablespoons fresh chives finely chopped for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add the finely chopped onion and cook, stirring occasionally, for about 5 minutes until it becomes soft and translucent.
- Add the minced garlic to the pot and cook for 1 more minute, stirring constantly, until the garlic becomes fragrant.
- Add the chopped courgettes, 4 cups of vegetable broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot. Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer for 15-20 minutes, or until the courgettes are very tender and easily pierced with a fork.
- Carefully transfer the soup in batches to a blender and puree until completely smooth, or use an immersion blender directly in the pot.
- Stir the 1/2 cup of heavy cream into the blended soup until it is fully incorporated and the soup is creamy. Taste and season with additional salt and pepper if desired.
- Ladle the hot soup into bowls and garnish each serving with a sprinkle of fresh chives before serving.
Notes
Be cautious when blending hot liquids.