This Roasted Courgette Soup (zucchini soup) is a simple yet elegant dish that captures the essence of summer’s freshest produce. Roasting the courgettes brings out their natural sweetness, while garlic, onion, and herbs add depth and warmth. The first time I made this, I was amazed by how such a humble vegetable could turn into a silky, flavorful soup that tastes restaurant-worthy. It’s light, healthy, and comforting—perfect for both warm and cool days.
Why You’ll Love This Recipe
You’ll love this roasted courgette soup because it’s easy, wholesome, and incredibly satisfying. Roasting the courgettes gives them a rich, slightly smoky flavor that elevates the soup far beyond a standard vegetable purée. It’s naturally creamy without needing heavy cream, making it a healthy yet indulgent option. This recipe is also wonderfully versatile—you can serve it warm with crusty bread or chilled as a refreshing summer starter.
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Roasted Courgette Soup – Creamy, Light & Full of Fresh Flavor
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Roasted Courgette Soup is a silky, light, and flavorful soup made from roasted courgettes (zucchini), garlic, and onions blended into a creamy, comforting bowl. Naturally healthy and simple to make, it’s perfect for a wholesome lunch or light dinner — delicious served warm or chilled.
Ingredients
- 4 medium courgettes (zucchini), sliced into thick rounds
- 1 medium onion, chopped
- 3 cloves garlic, unpeeled
- 2 tbsp olive oil
- 3 cups vegetable broth
- 1/2 cup milk or cream (optional, for creaminess)
- 1/2 tsp dried thyme (or 1 tsp fresh)
- Salt and black pepper, to taste
- 1 tbsp lemon juice (optional, for brightness)
- Fresh basil or parsley, for garnish
Instructions
- Preheat oven: to 400°F (200°C). Line a baking tray with parchment paper.
- Roast the vegetables: Spread courgette slices, onion, and garlic cloves on the tray. Drizzle with olive oil, season with salt, pepper, and thyme. Toss to coat evenly.
- Roast for 25–30 minutes, stirring halfway, until courgettes are tender and slightly golden.
- Blend the soup: Remove the garlic skins once cool enough to handle. Transfer the roasted vegetables to a blender or food processor. Add vegetable broth and blend until smooth and creamy.
- Pour the soup into a saucepan. Stir in milk or cream if using, and heat gently over low heat for 3–5 minutes. Adjust seasoning with salt, pepper, and lemon juice.
- Serve: Ladle into bowls and garnish with fresh basil or parsley, a drizzle of olive oil, or a sprinkle of Parmesan cheese.
Notes
- For a vegan version, skip the cream or replace it with coconut milk or oat cream.
- Add roasted potatoes or carrots for extra thickness and flavor.
- This soup freezes well — cool completely before storing in airtight containers for up to 2 months.
- Serve with crusty bread or garlic croutons for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Courgettes (Zucchini): The star of the dish—tender, mild, and sweet when roasted.
Onion: Adds a savory base and balances the natural sweetness of the courgettes.
Garlic: Deepens the flavor and adds aromatic warmth.
Olive Oil: Helps roast the vegetables to golden perfection.
Vegetable or Chicken Stock: Forms the base of the soup, keeping it light and flavorful.
Fresh Thyme or Basil: Adds an earthy or slightly floral note.
Salt and Black Pepper: To season and enhance the flavors.
Lemon Juice: Brightens and balances the soup’s richness.
Cream or Greek Yogurt (optional): For extra creaminess and a smooth finish.
Directions
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper. Cut the courgettes into thick slices and place them on the tray with chopped onion and unpeeled garlic cloves. Drizzle generously with olive oil, season with salt, pepper, and thyme, and toss to coat. Roast for 25–30 minutes, turning halfway through, until the courgettes are golden and slightly caramelized.
Once roasted, remove the garlic cloves and squeeze the soft insides from their skins. Transfer the roasted courgettes, onions, and garlic to a blender or large pot. Add the vegetable stock and blend until smooth (use an immersion blender if you prefer). Adjust the consistency by adding more stock if needed. Return the soup to the pot and reheat gently. Stir in a splash of lemon juice and a drizzle of cream or spoonful of Greek yogurt if desired. Taste and adjust seasoning.
Serve warm, garnished with a swirl of cream, a drizzle of olive oil, and a sprinkle of fresh herbs. Pair with crusty bread or cheese toast for a complete meal.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4 people. Preparation time: 10 minutes. Cooking time: 30 minutes. Total time: 40 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally. This soup also freezes well for up to 2 months—thaw overnight in the fridge before reheating.
Variations and Customizations
Parmesan Courgette Soup: Stir in grated Parmesan for a nutty richness.
Spicy Courgette Soup: Add chili flakes or a dash of hot sauce for gentle heat.
Courgette and Pea Soup: Blend in a handful of peas for sweetness and color.
Courgette and Potato Soup: Add diced potatoes for a thicker, creamier texture.
Vegan Version: Skip the cream and use coconut milk for a dairy-free twist.
Courgette and Mint Soup: Add fresh mint leaves for a bright, refreshing flavor.
Smoky Version: Sprinkle smoked paprika or roast with a bit of cumin for warmth.
Herb Lover’s Soup: Use a mix of basil, parsley, and dill for a garden-fresh flavor.
Courgette and Spinach Soup: Add spinach at the end for a vibrant green hue.
Cheesy Crouton Topping: Serve with toasted bread cubes topped with melted cheese.
FAQs
Can I use large courgettes?
Yes, just slice them thinly so they roast evenly—larger ones have slightly more seeds.
Can I skip roasting?
You can, but roasting adds a deeper, more complex flavor.
Can I make it creamy without dairy?
Yes, use coconut milk or cashew cream for a smooth, vegan version.
How do I make it thicker?
Reduce the stock or add a boiled potato before blending.
Can I serve it cold?
Yes, it’s delicious chilled on a warm day—add extra lemon juice for freshness.
Can I use frozen courgettes?
Yes, roast them directly from frozen but expect a softer texture.
What’s the best garnish?
Try a swirl of cream, olive oil, Parmesan shavings, or toasted pumpkin seeds.
Can I make this soup ahead of time?
Absolutely—it reheats well and tastes even better the next day.
Can I use herbs other than thyme?
Yes, basil, parsley, or oregano all work beautifully.
Is it suitable for meal prep?
Definitely—store in single portions and reheat when needed for a quick, healthy meal.
Conclusion
This Roasted Courgette Soup is proof that simple ingredients can create something truly special. Roasting the courgettes transforms them into a rich, slightly smoky base that blends into a silky, flavorful soup you’ll crave again and again. Whether served warm with crusty bread or chilled as a refreshing starter, this soup is wholesome, comforting, and wonderfully versatile—a perfect recipe for any season.
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