Go Back
–+ servings
A bowl of courgette soup topped with basil and grated parmesan.

Italian-Style Courgette Soup With Basil

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.
5 from 2 votes
Print Recipe Pin Recipe Add to Collection
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Course Lunch, Soup
Cuisine Italian
Servings 4 people
Calories 146 kcal

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
Keyword courgette recipe, courgette soup, Italian soup, zucchini soup

HAVE YOU MADE THIS RECIPE?

I'd love to see your creation!

Or just leave a comment below!