heart_likeLiked by 9


  • fb
  • print
  • twitter

    Cream of courgette soup

    Group 393Easy
    Group 3824 people
    T230 min


    Often, the recipes that seem the simplest to make turn out to be the tastiest of them all. And then, if they are also healthy and quick to prepare, what could be better? Creamy courgette soup is one of these treasures, an easy, gluten-free first course that is ideal to serve for any occasion. It doesn’t take long doesn’t take long to make this dish but, above all, as you will see, the steps are quick and easy. The only secret to this recipe is balancing the various ingredients, which must be skilfully dosed for a perfect result.

    As with all cream soups, there are many different recipes and versions. We decided to use potatoes to give the cream a perfect texture and a balanced taste. In addition, we used some cream and Grana Padano cheese, which will give the dish a unique creaminess and sweetness. If you like, you can also serve the cream with croutons to add a nice crunchy note.

    Ready to try your hand at preparing this delicious creamy vegetable soup? Follow us into the kitchen and let’s get started!


    • 1 kg courgettes
    • <2 small potatoes
    • 1 garlic clove
    • 1 white onion
    • 2 tablespoons extra virgin olive oil
    • • 20 g fresh cream
    • Salt to taste
    • Pepper to taste
    • Vegetable stock, as required
    • Fresh mint, as required
    • 60 g Grana Padano


    STEP 1

    First, peel the potatoes and cut them into small to medium-sized squares. Once the potatoes are ready, wash the courgettes under running water, then top and tail them. Next, cut them into rounds, then finally slice the onion into thin strips.

    STEP 2

    Once you have finished preparing the vegetables, move on to the sauté: pour a tablespoon of olive oil into a saucepan, then brown the onion and clove of garlic in it. Add the potatoes and, a few moments later, the courgettes. Season with salt and pepper and let everything cook for about 5 minutes. Once the vegetables are browned, remove the garlic and add some vegetable stock or water, continuing to cook for about 15-20 minutes.

    STEP 3

    When the liquid part has reduced, cream the vegetables with a hand mixer, also adding the cream and the Grana Padano cheese (leave some aside to decorate the dish). Pay attention to the texture and if the cream is too thick you can dilute it with a little stock or water.

    STEP 4

    Serve the creamy soup with a drizzle of raw oil, fresh mint leaves, a pinch of pepper and finally a nice sprinkling of Grana Padano.


    There are many ways to prepare a cream of courgette soup recipe. The first tip is to always use seasonal vegetables, which you can combine with the courgettes either in place of, or in addition to, the potato. Choose your favourite veggies from carrots, asparagus, leeks or one of the many others and cook them together with the courgettes before blending them to make your creamy soup. And when it comes to choosing which herbs to use, let your imagination run wild: instead of mint, you can add fresh basil for a really fantastic flavour.

    If, on the other hand, you adore deliciously rich dishes, then you can make a cream of courgette soup with cheese. There are several methods to try out: one is to mix all the ingredients together and finish off the dish with a tablespoonful of soft cheese just before serving, such as mild Gorgonzola or Stracchino. The cheese will melt with the heat, giving the dish its unique creaminess. On the other hand, if you’re looking for a dramatic presentation, however, you can make decorations, such as crispy Grana Padano wafers, which are very easy to prepare either in a frying pan or in the microwave.