Courgette Bisque
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This courgette bisque is one of my go to recipes when I want something comforting but quick. The whole thing comes together in under 45 minutes, which means you can have a silky, restaurant quality soup on the table on a busy weeknight. Courgettes are wonderfully low in calories yet packed with vitamins and fiber, making this soup feel indulgent without any guilt. It's also incredibly budget friendly since these humble vegetables are so affordable, and chances are you already have most of these ingredients in your kitchen. The beauty of this recipe is its simplicity, just a few basic steps and you're done.
Ella x
Ingredients
- 400 gcourgettes
- 150 gonion
- 3 clovesgarlic
- 50 mlolive oil
- 250 mltomato puree
- 500 mlvegetable broth
- 150 mlcream(optional)
- 1 teaspoonsalt
- 1 teaspoonpepper
- 1 sprigsfresh parsley
Detail level
Instructions
- 1
Preheat the oven to 180°C. Place the courgettes on a baking sheet and roast for 20 minutes, or until tender.
- 2
Sauté the onion and garlic in olive oil until softened.
- 3
Add the roasted courgettes, tomato puree, and vegetable broth to the pan. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- 4
Use an immersion blender to puree the soup until smooth.
- 5
Return the soup to the pan and add the cream, if using. Heat through and season with salt and pepper to taste.
Tip: Be careful not to add too much cream, as it can make the soup too rich.
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