This simple courgette soup with peas, basil and parmesan is silky smooth, full of fresh flavours, and so delicious! Ready to serve in just 30 minutes, it is an easy lunch to make for family and friends.
This courgette soup is one of those soup recipes that is perfect both for the end of summer, or as a warming lunch in the depths of winter. Courgettes are slowly cooked with garlic, then blitzed with fresh basil, peas and parmesan cheese for a light but satisfying soup that is packed with flavour. This Italian courgette soup has the classic flavours that my spaghetti alla nerano recipe (spaghetti with courgette) has: courgettes, basil and parmesan; and they just work so well together.
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Why we love this recipe
- This courgette and pea soup is great for batch cooking. Store in the fridge and reheat for a quick lunch, or freeze and defrost in the fridge overnight.
- Delicious and easy recipe for courgettes – like my courgette quiche this soup is made on repeat when the vegetable patch is full of courgettes.
- Kid friendly – my son is not a fan of courgettes, however blended into this, ‘green soup’ he is more than happy – even asking for second helpings 😉
- Blending the soup with Parmesan cheese creates a rich creamy soup without the need for cream.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Courgettes – or as they are called here in Australia and most of the world, zucchini. The word is one of those that I switch back to my English roots sometimes, confusing those around me. You need approx. 5-6 courgettes, depending on their size.
- Garlic – I haven’t use onion in this soup recipe, so garlic adds to the base flavour. It is cooked slowly with the courgettes until sweet and mellow.
- Olive oil – just a regular light-flavoured olive oil.
- Peas – frozen peas, or if you have lots of fresh peas in your garden, use these 🙂
- Basil – I recommend using fresh basil here rather than dried basil as you will get a completely different flavoured soup. The stalks are simmered with the stock to add flavour, and the leaves are blended in to the soup. Don’t have basil? Try these basil substitutes.
- Parmesan – you can leave out the Parmesan cheese to make this soup suitable for vegans or dairy free diets. (If wanting to make it vegetarian, check your Parmesan is suitable for vegetarians.)
- Parmesan rind – cooking the soup with the parmesan rind adds so much flavour! Leave out if wanting to make this soup vegan, adding a little more salt to the finished soup to taste..
- Stock – I often make this soup with vegetable stock or homemade vegetable stock, but you can use chicken stock if you prefer.
How to make this courgette soup recipe from scratch
Please scroll down to the recipe card at the end of the post for the full recipe.
- Saute the courgettes (zucchini) with garlic in the olive oil over a low heat until tender. This brings out the sweet flavour from the courgettes.
- Add the stock, basil stalks and parmesan rind and simmer.
- Add the peas and simmer for a few minutes, then take off the heat, remove the basil stalks and parmesan rind, and add the basil leaves and grated parmesan.
- Blend until smooth, check the seasonings, and serve.
FAQ
Is courgette the same as zucchini?
Yes! Courgette and zucchini are different names for the same vegetable. ‘Courgette’ is the word used in England, New Zealand, Ireland and South Africa, where as the word ‘zucchini’ is used in the rest of the world.
Do you eat the skin of the courgette?
Yes! There is no need to peel courgettes – the skin is soft and edible.
My recipe tips
- Don’t overcook the soup after adding the peas, otherwise they will lose their beautiful bright green colour and the soup won’t turn out as green.
- Don’t forget to take the parmesan rind and basil stalks out of the soup before blending!
- Take the soup off the heat before adding the parmesan cheese and basil, to prevent the parmesan from becoming stringy.
- Using a blender – if you use a blender to blitz the soup, allow the soup to cool for a few minutes before blending, fill to ⅓ – ½ full, and take the centre piece out of the lid, to help prevent it from exploding.
Serving Ideas
Enjoy this soup as it is, with a few extra basil leaves, Parmesan and black pepper sprinkled over the top; or serve with fresh bread, focaccia or garlic bread to dip into.
If you want to make it into more of a meal, a side of sausage rolls, cheese scones or sandwich like a chicken mayo sandwich will satisfy the most hungry members of the family.
Make ahead/storage
- Fridge – store any leftover soup covered or in an airtight container in the fridge for up to 3 days.
- Freezer – freeze for up to 3 months. I find it easier to freeze in individual portions in freezer-safe bags, flattening them so they defrost quicker – perfect for a quick lunch!
Variations
- Vegan / dairy free – leave out the parmesan cheese.
- Courgette, pea and mint soup – swap the basil for fresh mint.
Ideas for leftover ingredients
- Basil – depending on the size of your bunch of basil, you may not have used it all in the soup. Blitz it with cashews in this cashew pesto, use it in this light French vegetable and pasta soup, Soupe au pistou, or use in this watermelon salad.
- Parmesan cheese – use leftover parmesan in this rocket and pomegranate salad, pear and walnut salad, tuna pesto pasta, or on top of these cheese gougeres.
Why not try…
You may also like these other kid friendly soup recipes:
Italian-Style Courgette Soup With Basil
Author: Robyn
This simple courgette soup with peas, basil and parmesan is silky smooth, full of fresh flavours, and so delicious! Ready to serve in just 30 minutes, it is an easy lunch to make for family and friends.
Equipment
- 1 large saucepan with lid
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- handful basil leaves and the stalks
- 1kg courgettes cut into 1-2cm cubes
- 750ml (3 c) Vegetable or chicken stock
- Parmesan rind optional
- 60g (½ c) frozen peas
- 50g (2 oz) parmesan cheese finely grated
- salt
- black pepper
- grated parmesan for serving, optional
Instructions
- Heat the olive oil in a large saucepan over a low heat and add the cubed courgette and crushed garlic cloves. Place the lid on the saucepan and cook for 10 minutes, stirring every so often.
- Pour in the stock, add the basil stalks and parmesan rind, if using, and salt and black pepper. Bring to a boil then reduce the heat and simmer for 8 minutes.
- Add the peas and simmer for 5 minutes.
- Take off the heat, then take out the basil stalks and parmesan rind. Stir in the fresh basil leaves and grated parmesan and then using a stick blender, blend until smooth.
- Check for seasoning then ladle into bowls and serve topped with extra grated parmesan and black pepper.
Video
Notes
Courgettes – or as they are called here in Australia and most of the world, zucchini. The word is one of those that I switch back to my English roots sometimes, confusing those around me. You need approx. 5-6 courgettes, depending on their size.
Garlic – I haven’t use onion in this soup recipe, so garlic adds to the base flavour. It is cooked slowly with the courgettes until sweet and mellow.
Olive oil – just a regular light-flavoured olive oil.
Peas – frozen peas, or if you have lots of fresh peas in your garden, use these 🙂
Basil – I recommend using fresh basil here rather than dried basil as you will get a completely different flavoured soup. The stalks are simmered with the stock to add flavour, and the leaves are blended in to the soup. Don’t have basil? Try these basil substitutes.
Parmesan – you can leave out the Parmesan cheese to make this soup suitable for vegans or dairy free diets. (If wanting to make it vegetarian, check your Parmesan is suitable for vegetarians.)
Parmesan rind – cooking the soup with the parmesan rind adds so much flavour! Leave out if wanting to make this soup vegan, adding a little more salt to the finished soup to taste..
Stock – I often make this soup with vegetable stock or homemade vegetable stock, but you can use chicken stock if you prefer.
Tips
- Don’t overcook the soup after adding the peas, otherwise they will lose their beautiful bright green colour… soup colour.
- Don’t forget to take the parmesan rind and basil stalks out of the soup before blending!
- Using a blender – if you use a blender to blitz the soup, allow the soup to cool for a few minutes before blending, fill to ⅓ – ½ full, and take the centre piece out of the lid, to help prevent it from exploding.
Nutrition
Calories: 146kcalCarbohydrates: 13gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 9mgSodium: 966mgPotassium: 707mgFiber: 3gSugar: 9gVitamin A: 1109IUVitamin C: 51mgCalcium: 195mgIron: 1mg
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