This soup is a very Mediterranean-style version of a courgette soup. With the addition of tomato and basil it tastes like you find yourself sitting in a sunny Italian garden.
It is a great soup to enjoy for lunch with a nice piece of rustic bread and a salad. But it would work great as well as a starter for your Mediterranean themed dinner.
Healthy and super easy to make. You can make a batch and freeze it, so you have always a comforting and healthy soup ready.
Courgette soup with a little added vegan pesto
I always like to add texture to any of my soups. Today I chose for some pan fried cherry tomatoes. Of course you can roast them as well. Which if you have the time (which I didn’t) is probably a lot nicer. The real difference is made with adding a little tiny pesto on each tomato. Yummy!!
I like to use my own ‘super simple to make’ vegan pesto, because I like to know exactly what is in it 😉 Check out this simple pesto recipe.
But of course you can use a shop bought vegan pesto.
The pesto does really make a difference to the whole courgette soup experience. It pairs beautifully with the soup and the tomatoes, and makes it overall more interesting.
You might want to serve it with a bowl of pesto, so you can spread some on your rustic bread as well.
This courgette soup is great to have ready in your freezer. It is nutritious and comforting. You can use any other topping like; seeds, croutons, or a drizzle of plant based cream. Enjoy! And please add @haricoco1 to your instagram post if you use this recipe. I always love to see the creations of others.
Drizzle a little bit of olive oil in a heavy based pot, and saute the onions with a pinch of salt for 3 – 4 minutes.
Add the chopped garlic and stir for another minute.
Stir in the chilli flakes (pepperoncino or cayenne pepper)
Add the chopped courgette, and give it all a good stir so the courgette pieces get well coated.
Stir in the chopped tomato (or 4 tbsp of canned tomato) and the vegetable stock.
Bring to the boil, and leave it on a low simmer for approx. 25 minutes.
Meanwhile you can make your own home made pesto. see recipe
And prepare your cherry tomatoes by cutting them in halves, pan fry them (on high heat) in a bit of olive oil, when the tomatoes start bursting open a bit and start colouring pour in a little splash of balsamic vinegar and a pinch of salt.
Take the pan of the heat, and set aside.
Once the courgettes are well cooked. Leave the soup to cool slightly before blending.
When the soup is smoothly blended add 1/2 tbsp of balsamic vinegar and the basil leaves. And pulse the soup once more.
Reheat the soup.
Add salt and pepper, check the seasoning, and lastly add two tsp of lemon juice.
For serving decorate the soup with some of your halved cherry tomatoes topped with a little bit of pesto, and a basil leave.
If tomatoes are not in season, you can use a few tablespoons of canned tomato.
There is a huge difference in the aromatic strength of basil, so you might want to add more basil, or use less. Just taste and adjust to your own liking.
Courgette, tomato and basil soup
Amount Per Serving
% Daily Value*
Total Fat8.66 g
Total Carbohydrate21.09 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.