Anyone who has grown courgettes will be familiar with the annual cycle… you lovingly tend your little courgette plants for months, proudly watching them grow from delicate seedlings into big, bushy plants, then BOOM – 37 courgettes appear from nowhere and are all ready to be picked on the same day. You’re pretty sure that’s it and you’ve picked every last one, then a couple of days later, BOOM – there are now seven marrows as long as your arm and you’re running out of courgette recipes.
If you’re ‘enjoying’ a courgette glut at the moment, you will be delighted to know two things about this roasted courgette soup recipe: a) it uses (up) THREE large courgettes, and b) it freezes really well in portions, so you can make a double (or triple!) batch, and enjoy the fruits of your veg patch or allotment through the cold winter months too.
But this soup is far better than just using up excess produce. Roasting the courgettes and leeks brings out their sweetness, and the star of the show is actually the roasted garlic cloves which mellow in the oven so you get all their garlicky goodness with none of the death breath.
A decent blender will make this soup silky smooth, so the crispy ciabatta croutons and pine nuts are a perfect pairing to top it off. Do keep the blender (or food processor) running for a good minute or so for the smoothest possible soup – it is tempting to just blitz for 5-10 seconds until it looks puréed, but in fact it takes longer than you think to get a really super-smooth result, and to blitz through those courgette skins and leeks. Take your time!
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You might like to take a look at my Vegan Soups Recipe Index for lots more luscious vegan soups!
Do send me pictures of your very own roasted courgette soup on:
to show me how you got on!
Roasted Courgette Soup: Equipment & Shopping List
You will need:
- Baking tray or roasting tin
- Measuring jug
- Blender or food processor (or saucepan and hand blender)
Shopping List:
- Courgettes
- Leek
- Garlic
- Basil
- Frozen peas
- Vegetable stock
- Dairy-free parmesan
- Dairy-free cream
- Ciabatta roll (or slice of crusty bread)
- Pine nuts
A silky roasted courgette soup with peas and basil, topped with ciabatta croutons and pine nuts.
- 950 g courgettes (zucchini) (about 3 large courgettes)
- 1 leek
- 4 garlic cloves
- 2 tbsp olive or rapseed oil
- 750 ml vegetable stock (check it is vegan)
- 200 g frozen peas
- 75 g dairy-free parmesan (optional)
- 20 g fresh basil
- 4 tbsp dairy-free cream (or milk)
- 1 ciabatta roll
- 1 tbsp olive oil
- 2 tbsp pine nuts
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Preheat the oven to 180ºC (fan) / 350ºF / Gas Mark 4.
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Trim the ends off the courgettes and slice them into rounds about 1cm thick. Place on a baking tray / roasting tin. Trim the ends off the leek and slice into rounds of a similar size. Place on the baking fray along with the garlic cloves (still in their skin), then drizzle everything in the olive or rapeseed oil, seasons with salt and black pepper, and toss everything together until fully coated in the oil.
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Roast the veg for 40-45 minutes, stirring/turning occasionally, until soft and golden brown (but not too charred).
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Meanwhile, make up the vegetable stock with boiling water in a heatproof jug, then tip in the frozen peas and set aside to let them thaw.
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When cool enough to handle, squeeze the flesh out of the roasted garlic cloves and discard the skins.
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Tip the roasted vegetables into the blender or food processor, along with the stock and peas, most of the dairy-free parmesan and basil (keep a little of both back for garnish), and the dairy-free cream. Blitz to a smooth purée then taste and add salt and black pepper as required.
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To make the croutons, cut the ciabatta into cubes, toss in the olive oil and bake in the oven for 5 minutes until crispy. Roughly chop the pine nuts and scatter over the croutons and cook for a further minute until starting to brown.
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Serve the soup with a sprinkle of basil and dairy-free parmesan, topped with the croutons and pine nuts, and with a swirl of dairy-free cream.
There are plenty of quick and easy vegan recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!
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I’m linking this roasted courgette soup recipe with a number of blogging challenges:
CookBlogShare hosted this week by Apply to Face- Cook Once Eat Twice hosted by Searching for Spice
- Recipe of the Week hosted by A Mummy Too
Madi says
June 28, 2018 at 12:44 pmI’ve never heard of a courgette before! I can’t wait to try one now, this soup sounds amazing!
thevegspace says
June 28, 2018 at 2:59 pmNo way! They are called zucchini in the US. You must try one!
Haley D Williams says
June 28, 2018 at 1:18 pmI love this color of the soup! I have to try this for lunch soon!
thevegspace says
June 28, 2018 at 2:59 pmIt is lovely isn’t it – I love that you never really know what colour your soup will end up until you turn on your blender!
Lauren Vavala @deliciouslittlebites says
June 28, 2018 at 1:31 pmI have zucchini growing in my garden and expect it will go crazy as usual! Adding this recipe to my list because I get tired of the same old thing with zucchini and this sounds soooo good!
thevegspace says
June 28, 2018 at 3:00 pmIt always does! This is great for using up the bigger ones.
Sandi says
June 28, 2018 at 2:58 pmThis soup is such a gorgeous color, and the combination of flavors just convinced me to give it a try!
thevegspace says
June 28, 2018 at 3:00 pmGreat! Let me know how it goes.
Traci says
June 28, 2018 at 3:09 pmI’m in love with this idea…and it’s zucchini season!! Love it that you offer dairy free and conventional ingredient options. Just pinned and will be bookmarking for later. Thanks for the recipe! 🙂
thevegspace says
June 28, 2018 at 5:38 pmThanks Traci!
Stephanie says
June 28, 2018 at 3:29 pmI always have zucchini in my fridge even year around. One of my favorite veggies. Never thought to turn them into soup. Will be trying this soon.
thevegspace says
June 28, 2018 at 5:38 pmMe too Stephanie, and I’m not sure why I haven’t tried soup with them before, it is so silky and creamy – delish!
Eb Gargano | Easy Peasy Foodie says
June 28, 2018 at 8:03 pmI’m not sure I’ve ever had a courgette soup before, but it sounds delicious – especially with the addition of peas and basil!! And such a fab way to use up a glut 😀 Eb x
Eb Gargano | Easy Peasy Foodie recently posted…Easy Vegetable Fajitas
Corina Blum says
July 1, 2018 at 7:03 amThis soup sounds so delicious! I love courgettes but I am the only one in my family who likes them unfortunately! I still get them and try to tempt everyone else and this soup would make a delicious lunch for me even if no on else would eat it. Thanks for sharing with #CookOnceEatTwice x
jenny walters says
July 2, 2018 at 7:58 amWhat a wonderful looking soup.I love the colours and roasted garlic is just THE most amazing ingredients for soup.Pinned.Thankyou for sharing #CookBlogShare
Tamsin Aston says
July 20, 2018 at 3:12 pmI just made this and it was delicious! I have lots of courgette plants at my allotment and so I feel I shall be making this a lot this summer.
Lily says
October 3, 2018 at 9:37 amThis is the most delicious soup I’ve ever made, hands down. My partner loves it so much he’s insisted I write the recipe out in case we ever lose the link… The roasted garlic is a genius addition, makes a huge difference.
Somehow hadn’t heard of veg space before this, but will be bookmarking now! Thanks very much indeed for an excellent few dinners and lunches.
Kate Ford says
October 3, 2018 at 7:39 pmThats so lovely to hear, thanks Lily! X