Get ready to savour the taste of summer with a bowl of simple courgette and potato soup, commonly known as zucchini soup. As the sun-soaked days beckon, this delightful concoction brings together the finest produce of the summer months—fresh courgettes and hearty potatoes. The rich and velvety texture is further enhanced by a generous addition of tangy cheddar, making it a wholesome and heartwarming treat that the whole family will relish.
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Why You Will Love This Courgette Soup Recipe
- A great way to use up a glut of courgettes in the season. This recipe, which serves 4, will use 500 g courgettes.
- Great use of large courgettes that are too big for other recipes (we hate food waste at Somebody Feed Seb).
- It is a filling soup, but relatively low in calories (perfect for light lunch).
- Just a handful of simple ingredients, some of which can be substituted (use a different cheese, swap onions for shallots or leeks etc.).
- Courgettes offer great taste and a lot of health benefits, so you shouldn’t feel too bad about the amount of cheese in this recipe…
Courgette Season: What To Do With A Glut of Courgettes?
Courgette season is one of my favourites. When they first start blossoming and you go out in the garden every day to check if you can start harvesting. But then suddenly they just keep coming, and, I don’t know about you, but I constantly find myself looking for new ways to use up some of those courgettes.
So, when courgette season is in full swing, we eat them for breakfast, dinner and dessert (yes, that’s right!).
Have a look below for our favourite breakfast courgette pancakes, delicious courgette puff pastry tart, Caribbean courgette curry and even an irresistible Lime and Courgette Cake that tastes almost like gin and tonic (yes, really!). Find even more recipes in our Courgette Recipes section.
How To Serve Courgette and Potato Soup?
This courgette soup is a very simple dish that’s great for a quick lunch. However, it can also look and taste extremely majestic should you wish to impress your guests. Serve a smaller portion of this Courgette Soup with Cheddar Crisps and a small slice of toasted homemade Sourdough Bread or other crusty bread as a starter at your dinner party. Even the fanciest guests will be impressed with the crisps, unaware of how easy they are to make. Alternatively, try making some Eggless Cheese Scones to go alongside your soup.
For added flavour and presentation, scatter some chilli flakes (we love Aleppo Pepper) or fresh herbs on top of your soup.
For an extra creamy courgette soup, add a dollop of creme fraiche, or swirl some cream on top.
STEP 1: Make the Soup
Start by peeling and slicing your potatoes into thick slices. Cut your onions into thin wedges. Boil a kettle. Tip everything into a large pan, crumble a stock cube (chicken stock and vegetable stock work equally well) over your vegetables and pour just enough water to cover them all.
Once boiling, cook on medium heat for about 7-8 minutes until potatoes start to soften. In the meantime, top and tail and chop up your courgettes into bite-size cubes. Add them to the par-boiled vegetables and cook with a lid on, for a further 10 minutes. Your vegetables should be fork tender, but the courgette should still have a bright green colour.
After 10 minutes of adding the courgettes, your vegetables should be ready to blend. Add half of the cheddar and a pinch of nutmeg. Now blend in a liquidiser or with a stick blender (hand blender) until smooth.
Return to the pan to warm through again and taste for seasoning and add salt and black pepper if you wish.
How to make Cheddar Crisps?
Preheat your oven to 220C Fan. Line a baking sheet with baking parchment. Whilst courgettes are cooking, coarsely grate all 150g of cheddar. Put 100g of the grated cheese aside. The other 50g we will use to make our crisps.
Form 8 blobs of cheddar cheese on a lined baking sheet, about 1 level tablespoon each. Spread each of them out into a thin even layer, making sure there’s at least a 2 cm gap in between them. Sprinkle your Cheddar Crisps with a little chilli powder or paprika. Don’t use too much of it though. The spices here are more for the colour rather than flavour. We don’t want anything that will overpower delicate courgettes.
Put your Cheddar Crisps in the centre of the preheated oven and cook for around 5-6 minutes. Keep an eye on them and don’t let them brown too much or else they’ll taste bitter. But you want them cooked enough to be crisp and not bend when lifted up. This part may need a bit of experimentation, as every oven seems to be different.
Once cooked, take the crisps out of the oven and set them aside for a minute to firm up. Then transfer onto a plate/ board to prevent further cooking.
You may also make pan-fried Parmesan Crisps instead!
Divide the creamy courgette soup between four bowls, sprinkle with the remaining cheddar and add 2 crisps per bowl to decorate. Serve with crusty bread.
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in a large saucepan on low heat, until piping hot.
This Courgette Soup freezes beautifully too. Pour it into secure freezer bags, and store it in the freezer for up to 3 months. It’s a perfect way to preserve summer flavours for winter months!
Other Great Recipes To Try
Hope you liked our healthy courgette soup recipe. If you are looking for inspiration for other soups that are perfect for quick weekend lunch, why not try some of our other delicious soup recipes below:
- Creamy Mushroom & Blue Cheese Soup
- Pea & Broccoli Soup
- Carrot and Lentil Soup
- The Creamiest Vegan Cauliflower & Almond Soup
- Delicious Sweet Corn Soup (Vegan)
Courgette and Potato Soup with Cheese Crisps
- Stick Blender or Liquidiser
For the Soup:
- 300 g potatoes peeled and tickly sliced
- 2 small brown onions cut into wedges
- 1 stock cube
- 500 g courgette cubed
- 100 g cheddar grated
- pinch of nutmeg
For the Cheddar Crisps:
- 50 g cheddar grated
- pinch of chilli powder
To make the soup:
- Put your potatoes and onions in a large pan, crumble in a stock cube and pour just enough water to cover the vegetables. Bring to a boil and then cook for 8 minutes.
- Add cubed courgettes, cover with a lid and cook for another 10 minutes until vegetables are soft, but courgettes still retain fresh green colour.
- Remove the pan from the heat, add 50g of cheddar and a pinch of nutmeg. Then blend into a smooth soup using a liquidiser, food processor or stick blender.
- Serve with the remaining cheddar and two cheddar crisps on top.
To Make Cheddar Crisps:
- Pre-heat the oven to 220°C Fan. Line a large baking sheet with baking parchment.
- Coarsely grate 50g of Cheddar and from 8 mounts of cheddar on your baking sheet, spreading each into a thin even layer. Make sure you leave at least 2 cm space in between your crisps.
- Put them on the middle shelf of the oven for around 5-6 minutes, but keep an eye on them to make sure they don't colour too much or burn.