Roasted Courgette Soup Recipe
Introduction
This roasted courgette soup offers a comforting blend of caramelized vegetables and fresh herbs, perfect for any season. Its smooth texture and subtle lemon brightness make it a delightful starter or light meal.
Ingredients
- 4 medium courgettes (zucchini), chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 400°F (200°C). On a baking sheet, combine courgettes, onion, and garlic. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast for 25-30 minutes until tender and slightly caramelized.
- Step 2: Transfer roasted vegetables to a blender. Add vegetable broth, thyme, and lemon juice, blending until smooth.
- Step 3: Pour blended soup into a large pot over medium heat. Stir in heavy cream if desired, heating through while adjusting seasoning as needed.
- Step 4: Serve hot, garnished with fresh basil.
Tips & Variations
- For a richer soup, add a splash of heavy cream or coconut milk before serving.
- Try roasting the garlic whole for a milder, sweeter flavor.
- Substitute fresh thyme if available for a more vibrant herb taste.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen courgettes for this soup?
Yes, frozen courgettes can be used, but fresh ones will give a better texture and flavor. If using frozen, thaw and drain excess water before roasting.
Is this soup suitable for a vegan diet?
Absolutely. Simply omit the heavy cream or replace it with a plant-based alternative like coconut milk to keep it vegan-friendly.
PrintRoasted Courgette Soup Recipe
This comforting Roasted Courgette Soup features caramelized zucchini, onion, and garlic roasted to perfection, then blended into a smooth, flavorful soup. Infused with thyme and a touch of fresh lemon juice, it offers a light yet satisfying meal perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 4 medium courgettes (zucchini), chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
Liquids & Seasonings
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon fresh lemon juice
- Salt and pepper to taste
Optional
- Heavy cream (optional, quantity as desired)
- Fresh basil for garnish
Instructions
- Roast the vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, place the chopped courgettes, onion, and minced garlic. Drizzle them evenly with olive oil, then season with salt and pepper. Toss everything together to coat the vegetables thoroughly. Roast in the preheated oven for 25 to 30 minutes or until the vegetables are tender and show signs of slight caramelization.
- Blend the soup: Once the vegetables are roasted, transfer them to a blender. Pour in the vegetable broth along with the dried thyme and fresh lemon juice. Blend the mixture until it reaches a smooth and creamy consistency.
- Heat and season: Pour the blended soup into a large pot set over medium heat. If desired, stir in some heavy cream to add richness and warmth. Heat the soup through, tasting and adjusting the seasoning with additional salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves for a pop of color and extra flavor. Serve immediately for best taste.
Notes
- For a vegan or dairy-free option, omit the heavy cream or substitute with coconut cream.
- If you prefer a chunkier texture, pulse the blender a few times instead of fully blending.
- Roasting intensifies the flavors of the vegetables, so don’t skip that step.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Keywords: Roasted courgette soup, zucchini soup, creamy vegetable soup, roasted vegetable soup, healthy soup recipe
