Cream of courgette soup recipe

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4 - 6






15 min


20 min

Cream of courgette soup recipe is so easy to make and a delicious light, healthy lunch recipe that you’ll want to make time and time again. This is a delicious soup and very quick and easy to make. The addition of Brie gives a distinctive flavour and complements courgettes perfectly. You can however reduce the amount of Brie if you prefer and you could add other leftover vegetables to this recipe, such as a handful of peas, a few florets of broccoli or cauliflower or green beans. A filling and satisfying soup to eat at lunchtime with a hunk of granary bread. Try it chilled too. This recipe serves 4-6 people and will take around 35 mins.


  • 350g potatoes, peeled and roughly chopped
  • 1 litre vegetable stock
  • 500g courgettes, roughly chopped
  • 4 spring onions, sliced
  • Salt and freshly ground black pepper
  • 150g Brie, cut into small pieces
  • A little milk or water
  • To serve:
  • Crème fraiche
  • Few very thin courgette strips


  • Put the potatoes in a large saucepan and add the stock.

  • Bring to the boil, then reduce the heat and simmer for 10 minutes.

  • Add the courgettes and onions and simmer, covered, for a further 8 – 10 minutes until everything is softened.

  • Add the cheese and stir until melted in. Season with salt and freshly ground black pepper.

  • Cool a little, then blend until smooth and creamy.

  • Return to the pan and add a little milk, water or stock until you get the consistency you like.

  • Serve with a swirl of crème fraiche and a few courgette strips.

Top tip for making Cream of courgette soup

If you like a paler coloured soup remove the peel from the courgettes.

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