Italian-style courgette and parmesan soup

Italian-style courgette and parmesan soup

This is the best recipe for a glut of courgettes, hands-down. The creamy soup covers tender, diced pieces of courgette that add a contrasting texture.


To serve

Preparation method

  1. Heat the oil in a heavy-based pan over a medium heat.

  2. Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened.

  3. Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.

  4. Put three-quarters of the soup mixture into a food processor and blend until smooth.

  5. Return the mixture to the pan and stir in the cream, parsley and parmesan.

  6. To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread and a green salad.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 28 November

James Martin presents with help from chefs Jason Atherton and Russell Norman.

Added. Check out your playlist Dismiss