Italian Style Courgette and Parmesan Soup (07/09/22)

So it’s almost the end of our courgettes, my husband and daughter decided to make a soup from an internet recipe. They found this on BBC food. I have to admit to having a bit of a giggle watching them follow the recipe almost exactly. I was thinking “it’s only soup!” When I tasted it, it was delicious. Restaurant quality. I absolutely loved it and I’m not a fan of courgette. There’s the healthy ‘to serve option included in the recipe. If you look carefully at my photo, you’ll see we had ours with pizza! It worked! It’s a great way to use up courgettes..

Gingerbread (Grasmere Type)


  • 60ml/2fl oz extra virgin olive oil
  • 1 tbsp chopped garlic
  • handful basil leaves (preferably Italian), chopped (we didn’t have basil so used mixed herbs)
  • sea salt and ground white pepper, to taste
  • 1kg/2¼lb green courgettes, cut lengthways into quarters then into 1cm/½in slices
  • 750ml/1¼ pint chicken stock
  • 60ml/2fl oz single cream
  • 50g/2oz freshly grated parmesan, plus extra to serve

To Serve

  • crusty bread
  • green salad
  • salt and freshly ground black pepper


  1. Heat the oil in a heavy-based pan over a medium heat.
  2. Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened.
  3. Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.
  4. Put the soup mixture into a food processor (we used a stick blender) and blend until smooth.
  5. Return the mixture to the pan and stir in the cream and parmesan.
  6. To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread and a green salad.

Recipe by Neil Perry

Photo by Marina Campbell

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