Courgette and Basil Soup
A light, vibrant green courgette soup scented with fresh basil and finished with a swirl of cream. Ready in about 40 minutes and perfect with crusty bread.
It is a simple soup, but the little details matter: sweating the vegetables without browning them, using good stock, and blending while the basil is still fresh. A swirl of cream at the table turns it into something that feels a bit more special than the sum of its parts.
Serve it warm with torn bread, or chill it and thin with a little extra stock for a cold summer soup. Either way, it keeps beautifully for a few days.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 3 garlic cloves, sliced
- 1 medium potato (about 150g), peeled and diced
- 700g courgettes (about 3 medium), trimmed and sliced
- 750ml vegetable stock
- 1 large handful fresh basil leaves (about 30g), plus extra to serve
- 2 tablespoons double cream, plus extra to swirl
- Salt and freshly ground black pepper
- A squeeze of lemon juice, to taste
Instructions
- Warm the olive oil in a large saucepan over medium heat. Add the onion and a pinch of salt, and cook gently for 6–8 minutes until soft and translucent but not browned.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the diced potato and sliced courgettes, season with salt and pepper, and stir to coat. Cook for 3–4 minutes, just until the courgettes start to soften slightly.
- Pour in the vegetable stock and bring to a gentle simmer. Cover partially and cook for 15–18 minutes, until the potato and courgettes are completely tender when pierced with a knife.
- Remove from the heat and stir in the basil leaves. Let the soup sit for 2 minutes so the basil wilts and releases its flavour.
- Blend until completely smooth using a stick blender or a countertop blender (vent the lid and blend in batches if using a jug blender).
- Return the soup to low heat if needed, stir in the double cream, and taste. Add a squeeze of lemon juice, plus more salt and pepper if it needs lifting.
- Ladle into bowls and swirl in a little extra cream. Scatter over a few small basil leaves and serve.
Cook’s tips
- Do not brown the onions or courgettes; gentle cooking keeps the soup green and sweet.
- If the soup looks thick after blending, loosen it with a splash of stock or water.
- A squeeze of lemon at the end makes a big difference to the flavour.
Substitutions
- Use coconut milk or oat cream instead of double cream for a dairy-free version.
- Swap half the basil for flat-leaf parsley or mint if you prefer.
- A chopped leek can replace the onion for a milder flavour.
Storage & reheating
Keep in a sealed container in the fridge for up to 3 days; the soup will thicken as it chills, so loosen with a little stock when reheating. It also freezes well for up to 2 months, but add the cream after reheating.
Frequently asked questions
Can I make courgette and basil soup ahead of time?
Yes. Make it up to 3 days ahead and store it covered in the fridge. Reheat gently on the hob, adding a splash of stock or water if it has thickened. Add the cream when reheating rather than before storing.
Do I need to peel the courgettes?
No, the skins are tender and blend smoothly. Just trim the ends and slice. If your courgettes are very large with thick skins, you can peel them, but it is not necessary.
Can I freeze this soup?
Yes, it freezes well. Cool completely, then transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently. Leave out the cream before freezing and stir it in after reheating.
What can I use instead of potato?
The potato adds body without flour or cream. You can replace it with a small handful of white rice or a can of drained cannellini beans, but the texture will be slightly different. If you omit it entirely, the soup will be thinner.
