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This easy Courgette Soup Recipe is one of my favourite end-of-summer recipes to use up a glut from the garden. A simple courgette soup with only 7 ingredients and a delicious twist of basil and parmesan. Gluten free and perfect for batch cooking and freezing.
What’s not to love about this easy courgette soup recipe? It has only a few simple ingredients, can be whipped up in 15 minutes and tastes delicious.
Not only is courgette soup a great way to use up a garden glut, it’s also a lovely light meal to enjoy whatever the weather.
I’ve seasoned this seven-ingredient courgette soup with fresh basil and parmesan cheese, giving it a tasty pesto flavour.
It’s completely gluten free and perfect to enjoy with a gluten free flatbread, a crusty gluten free baguette or even some cheesy gluten free doughballs for dipping.
Still got leftover courgette to use up? Why not try them in my other courgette recipes, like my gluten free courgette cake or my halloumi and courgette fritters?
Ingredients
There’s a printable recipe card for these gluten free courgette soup below. But for the shopping list you will need…
- Courgette: Or zucchini in the US! These are so cheap to buy or you may have a bunch growing in the garden to use up.
- Onion: You can use a red onion or brown onion, depending what you have available.
- Garlic: I use frozen chopped garlic, but fresh minced garlic cloves or garlic paste will also work just fine.
- Vegetable Stock: Not all vegetable stock is gluten free. Make sure you check out my guide to gluten free stock cubes to find a gluten free vegetable broth. You can also use chicken stock as well.
- Parmesan Cheese: For a dairy free courgette soup you can omit this. Or use a dairy free hard cheese alternative instead.
- Basil Leaves: These add a lovely, fresh pesto-like flavour. You can omit these if you don’t like basil.
How to make courgette soup
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free courgette soup is to make:
Add a little olive oil to a large pan and place on a medium heat. Next, add the onions and garlic and fry for 2-3 minutes until they start to soften.
Pour in the courgette pieces and fry for another 5 minutes until the courgette pieces start to soften and brown.
Pour in the vegetable stock, bring to the boil and then turn down to a low heat. Cover with a lid and simmer for 5 minutes.
Remove the soup from the heat, stir in the basil leaves and parmesan cheese. Blend in a blender or using a stick blender, then serve hot with gluten free croutons and extra parmesan cheese on top.
Storing and Freezing
I love having a stash of gluten free soups in the freezer. They’re perfect for a quick lunch or dinner when you’re short on time (and energy!).
And having a portion of my tomato soup handy – or other favourites like my gluten free chicken soup or tomato soup – is great for when I’m not feeling well.
To store leftovers: Simply allow the courgette and basil soup to cool to room temperature then decant into a tub and keep in the fridge for up to 5 days. Reheat before eating.
To freeze courgette soup: Portion into containers, seal and freeze for up to 6 months. You can reheat the soup from frozen before eating or allow it to defrost before heating.
Courgette Soup Variations
If you love this gluten free courgette soup with basil, why not try some of these courgette soup variations next time?
- Courgette and Tomato Soup: Add 500g tomatoes to the pan at the same time as the courgettes and an extra 500ml vegetable stock. This summery courgette and tomato soup is perfect for using up a gluten from the garden, and works well with the basil.
- Courgette and Carrot Soup: To make courgette and carrot soup, add 500g carrots (chopped into small pieces) with the courgette and an extra 500ml vegetable stock. Allow the mixture to simmer until the carrot is soft before blending.
- Courgette and Leek Soup: Swap the onion in this recipe for 1-2 finely chopped leeks for an easy leek and courgette soup variation.
- Courgette and Pea Soup: For a beautifully, vibrant soup, add 250g frozen peas to the mixture after simmering. Stir in, bring back to the boil and simmer for another 2-3 minutes before removing from the heat and blending. You can also replace the basil with some fresh mint for a pea, courgette and mint soup.
Frequently Asked Questions
Here are some FAQs about this easy courgette soup recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
I find courgettes don’t have a lot of flavour, which is why they’re great for absorbing whatever herbs and spices you add to a dish. Because of the parmesan and basil, this soup has a pesto flavour. It’s creamy, refreshing and light.
This recipe uses parmesan cheese so as it stands is not vegan. However with a simple swap to a dairy free hard cheese (or omitting it entirely) you can make this a gluten free vegan courgette soup – dairy free and egg free.
Yes, you can freeze courgette soup! Simply follow the steps in the ‘Storing and Freezing’ section above.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Courgette Soup
Equipment
Ingredients
- 1 kg courgette (zucchini), (chopped into chunks)
- 1 onion, (finely chopped)
- 3 tsp chopped garlic
- 1 litre gluten free vegetable stock
- 50 g grated parmesan cheese
- Handful fresh basil leaves
Instructions
- Add a little olive oil to a large pan and place on a medium heat. Add the onions and garlic and fry for 2-3 minutes until they start to soften.
- Add the courgette pieces and fry for another 5 minutes until the courgette pieces start to soften and brown.
- Pour in the vegetable stock, bring to the boil and then turn down to a low heat. Cover with a lid and simmer for 5 minutes.
- Remove the soup from the heat, stir in the basil leaves and parmesan cheese. Blend in a blender or using a stick blender, then serve hot with gluten free croutons and extra parmesan cheese on top.
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this courgette soup recipe should look at each stage.
- Storing and Freezing: Check out the post above this recipe card for more information on how to store and freeze this courgette soup.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Gluten Free Courgette Soup!
Nutrition
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Have so many courgettes this year! Love this recipe. So easy and quick to make.
Absolutely delicious Sarah! I’ve never been a fan of courgettes before but since becoming vegetarian, I’m trying lots of new things and this is lovely! Added 2 stock pots to mine as I’m greedy and everyone enjoyed it!
Marvellous x