Courgette and Basil Soup with Parmesan Croutons Recipe

Courgette soup is something different to add to your list of winter warmers. The combination of courgette and basil lends this soup a vibrant colour which is equally full of flavour and vitamins. Soup is a really simple and easy meal which is filling, healthy and tasty - a great alternative for weekly dinners. This courgette recipe (opens in new tab) can be served with some delicious, warm crusty bread to fill kids' ravenous tummies and is perfect for those chilly evenings, or mornings! Parmesan croutons are always a crowd pleaser, and the salty tang of the cheese works a treat with the more subtle flavour of the soup.

To find more delicious ideas for chowders and other soups, have a look at our othersoup recipes (opens in new tab)– we have lots to choose from!

HOW TO MAKE COURGETTE AND BASIL SOUP WITH PARMESAN CROUTONS

Ingredients

• 50g (2oz) butter
• 1 onion, chopped
• 225 (8oz) potato, approx 1 large, peeled and chopped
• 1.5 litres (2 ¾ pt) chicken or vegetable stock
• 900g (2lb) courgettes, chopped
• 2 tbsp basil, freshly chopped

For the parmesan croutons:

• 75g (3oz) sourdough or ciabatta bread cut into small cubes
• 1 ½ tbsp olive oil
• 1½ tbsp parmesan, finely grated

Method

1. Melt the butter in a large saucepan, add the onion and potato and cook for 10 minutes without colouring the vegetables. Add the stock, bring to the boil and cook for 10 minutes until the potato is soft. Add the courgettes, season with salt and pepper and cook for a further 5 minutes until the courgettes are just soft. Cool the soup slightly, add the basil, then liquidise in batches until smooth.

2. To make the parmesan croutons, heat the oven to 190C, 170C fan, 375F, gas 5, Place the bread in a bowl, pour over the oil and toss well so that all the bread gets well coated. Add the parmesan, stir well then spread the croutons out onto a baking sheet in a single layer and cook for 10 minutes or until crisp and brown.

3. To serve, reheat the soup, adjust the seasoning and serve in warm bowls with the croutons sprinkled on top.