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Bringing you an Easy Courgette Soup recipe that is going to make it into your regular lunch or dinner rotation! It is full of delicious flavours and is great for everyone! If you love a fresh green soup, my Pea and Mint Soup is another easy one, made with frozen peas in under 30 minutes.
Courgette Soup at a Glance
James’s tipThis is an excellent soup to make in batches and freeze, even in single portions for a ready-to-go lunch the next day.
Key ingredients
- Courgette
- Onion
- Garlic
- Thyme
- Vegetable stock
Why you’ll love it
- A brilliant way to use up a glut of courgettes.
- Silky and creamy with no cream, so it is naturally vegan.
- Just 10 minutes of prep and it freezes well for easy lunches.
Quick summary
This courgette soup simmers courgettes with onion, garlic and thyme in vegetable stock, then blends it until silky smooth with no cream needed. It is ready in 35 minutes with 10 minutes of prep, serves 4, and is naturally vegan and gluten free.
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Why this recipe works
It’s both dairy-free and gluten free! Perfect for vegans, but meat-eaters will love it, too!
I love a good soup recipe and this Courgette Soup certainly doesn’t disappoint! It is perfect for the summer when you have a glut of courgettes and are running out of things to do with them, and just as cosy on a chilly autumn evening. If you haven’t tried zucchini in soup, you are in for a delicious treat! Still got courgettes to use up? Try my quick Courgette Pasta or my crispy Courgette Fritters.
Ingredients to make Courgette Soup
- Courgette – is the star of this show, making for a creamy and slightly sweet soup. They are lovely raw too, in my 10-minute Courgette Salad. Using up a big courgette or a marrow? Halve it lengthways and scoop out the seedy middle first, as it can make the soup watery.
- Olive Oil – is used to sauté the vegetables.
- Onion – brings a great umami flavour to this soup.
- Garlic Cloves – are a must in most savoury dishes.
- Vegetable Stock – brings the extra boost of flavour to this soup!
- Sprig of Thyme – adds a great mix of earthy flavours.
- Salt and Black Pepper – helps all of the other flavours to shine.
See recipe card for full information on ingredients and quantities.
Substitutions
- Vegetables – There are so many veggies that pair well with zucchini soup! You could try potatoes, tomatoes, frozen peas, carrots, sweet potatoes, or spinach. For a heartier bowl, add a diced potato and a handful of spinach, a bit like my Spinach Soup.
- Thyme – can be replaced with fresh basil leaves, fresh mint, or another favourite herb.
- Vegetable Stock – You can use chicken stock or stock cubes if that’s what you have on hand.
Variations
- Spicy – You can spice up this soup, just stir in jalapeños or red chilli powder. If you love a soup with a kick, try my Mexican Soup with black beans and sweetcorn.
- Deluxe – Top your bowl with a drizzle of cream, a sprinkle of parmesan cheese, or ribbons of zucchini for a beautiful and delicious finish. To keep it dairy-free, swirl in a spoonful of my Vegan Sour Cream.
- Basil and pesto – Swap the thyme for a handful of fresh basil leaves, blended in at the end, then top each bowl with a spoonful of pesto. Use a vegan pesto to keep it dairy-free.
- Chilled – On a hot day, let the soup cool, then chill it in the fridge for at least 2 hours. Serve it cold with a swirl of dairy-free yoghurt and a few mint leaves, and season it again, as cold soup needs a little more salt.
- Kid friendly – Adding cheese or croutons can be a way to make this soup more palatable for little tastebuds.
How to make Courgette Soup
Step 1: First, prepare your vegetables: trim the courgette and cut it into thin slices (no need to peel it). Chop the onion and finely chop the garlic cloves.
Step 2: Then, heat olive oil in a large saucepan over medium-high heat. Add onions and garlic and cook, stirring for 5 minutes.
Step 3: Add courgette and season to taste with salt and pepper. Cook the courgette for 10 minutes.
Step 4: Add vegetable stock and a sprig of thyme. Bring to a boil, then reduce heat and simmer for 10 minutes. Take the soup off the hob. Let the soup cool for 5 minutes and remove thyme.
Step 5: Add the soup to a food blender (no more than half full), hold the lid down with a folded tea towel, start on low and blend until silky smooth. Reheat the soup, adjust the seasonings, and serve.
Hint: For a chunkier bowl, blend three quarters of the soup until smooth, then stir the rest back in.
Leftovers
Leftover Zucchini Soup makes for great leftovers! Store in an airtight container in the fridge for up to five days. Reheat in the microwave or in a pot on the stove.
Recipe FAQs
Absolutely they do! They have a slightly sweet flavour and make for a wonderfully creamy soup, even without any dairy added in! It is healthy, fresh, and delicious!
They are exactly the same thing! What you call them simply depends on where you come from.
Courgette soup is great with some crusty bread, like my no-knead Easy Gluten Free Focaccia. You could also serve it with some salad, a side of meat, or some coriander lime rice.
Yes. Soften the onion and garlic in a pan first (or use the sauté setting if your soup maker has one), then add them to the soup maker with the courgette, stock and the thyme leaves (not the woody stalk). Keep below the max line and use the smooth setting.
More Vegetable Soup recipes
- Beetroot Soup
- Butternut Squash Soup
- Spinach Soup
- Carrot & Lentil Soup
- Parsnip Soup
- Pea Soup
- Red Pepper & Tomato Soup
- Sweet Potato Soup
- Broccoli Soup
- Leek and Potato Soup
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Courgette Soup
Ingredients
- 650 g courgette, if large, seeds scooped out
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, small
- 875 ml vegetable stock, (3 ½ cups)
- 1 sprig thyme
- salt and pepper, to taste
Instructions
- First, prepare your vegetables: trim the courgette and cut it into thin slices (no need to peel it). Chop the onion and finely chop the garlic cloves.
- Then, heat olive oil in a large saucepot over medium-high heat. Add onions and garlic and cook, stirring for 5 minutes.
- Add courgette and season to taste with salt and pepper. Cook the courgette for 10 minutes.
- Add vegetable stock and a sprig of thyme. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the soup from the hob. Let the soup cool for 5 minutes and remove thyme.
- Add the soup to a food blender (no more than half full), hold the lid down with a folded tea towel, start on low and blend until silky smooth. Reheat the soup, adjust the seasonings, and serve.
Really watery for my taste. Will try again with more courgette and less stock. Taste is good.
Love this soup both hot and cold.
It’s certainly helping me cope with the glut of courgettes from the allotment. It freezes brilliantly too.
Many thanks for the recipe.
Thank you Dianne 🙂
Tried and tasted. Delicious hearty soup !!!
Thanks 🙂
Love this courgette soup have made it twice now once with yellow ones once with green equally delicious x
Just had a go at making courgette soup. I need to start eating healthily again. Had a couple of courgettes on my allotment so thought I’d give it a go.
Glad you enjoyed it Pamela 🙂
Oh sounds lovely i am definitely going to give this a go. How many stock cubes did you use please x
Hey Julie, most stock cubes do about 500ml so roughly 1.5 should work fine but just check your stock cube packaging! Enjoy 🙂
Easy and comforting! Perfect way of using up my leftover courgettes.
Thank you Lucy 🙂
Lovely Soup
I made this a few times because I love courgette. I don’t add garlic or onion.
I add mint and peas instead..