Recipe: Courgette, Basil and Parmesan Soup

This creamy courgette soup is one you’ll want to make again and again.

Words: Extract from Riverstone Kitchen Modern-Day Classics  Photo: Emma Willetts

Serves: 4
Prep time: 10 mins
Cook time: 25 mins


150ml olive oil
1.5kg courgettes, washed and chopped in to 2cm pieces
5 cloves garlic, peeled and finely sliced
500ml chicken stock
1½ cups basil, chopped
½ cup parsley, chopped
200ml cream
2/3 cup ground Parmesan
salt and pepper to season
extra virgin olive oil to finish


Heat olive oil in a large heavy-based pot over a medium heat. Add courgettes and garlic and cook for about 15–20 minutes without colouring, until courgettes is very soft . Add the chicken stock, bring to the boil, reduce heat and simmer for 5 minutes.

Remove from the heat and blend soup, either in a food processor or with a stick blender, until smooth. Return the puréed soup to the pot, along with the herbs, cream and Parmesan.

Reheat the soup to a simmer, season to taste and serve with toast or rustic bread and a generous drizzle of extra virgin olive oil.

Extracted with permission from Riverstone Kitchen Modern-Day Classics © Bevan Smith, $44.99 RRP (distributed by Upstart Press). Photo credit: Emma Willetts

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