Courgette Parmesan Soup
Courgette Parmesan Soup

Courgette Parmesan Soup

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Courgette Parmesan Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4


  • 1 kg courgettes
  • 2 garlic cloves minced
  • 1 onion chopped
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 750 ml vegetable or chicken stock
  • 60 ml single cream optional
  • Sea salt
  • Black pepper
  • 50 g parmesan freshly grated plus extra to serve


  • In a large pot, heat the olive oil over medium heat.
  • Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
  • Add the sliced courgettes to the pot and cook for a few minutes until they start to soften.
  • Pour in the vegetable or chicken stock, dried oregano, and dried thyme. Bring the mixture to a simmer and let it cook until the courgettes are tender.
  • Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
  • Stir in the single cream (if using) and freshly grated Parmesan. Continue to stir until the cheese is melted and the soup is well combined.
  • Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
  • Serve the soup hot, garnished with extra Parmesan on top.

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