Courgette Bisque

Instructions

1. 1

   Preheat the oven to 180°C. Place the courgettes on a baking sheet and roast for 20 minutes, or until tender.

2. 2

   Sauté the onion and garlic in olive oil until softened.

3. 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. 4

   Use an immersion blender to puree the soup until smooth.

5. 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.