Courgette Tomato and Basil Soup is a delicious blended soup that makes the best of summer courgettes (zucchini) and tomatoes. It’s perfect to serve on rainy summer days or freeze for when you crave a warming bowl full of summer flavours.
Why make Courgette Tomato and Basil Soup?
Like many of my courgette (zucchini) recipes, my creativity is prompted by the sheer number of these squashes that seem to appear overnight in my garden. Courgette plants are prolific and although some do end up on the compost heap. I make every effort to cook and eat as many of the plants I grow as I possibly can.
We eat a lot of soup and if you check out my Soup Category you’ll see that there is no shortage of different recipes. My plan with this Courgette Tomato and Basil Soup was to cook a big batch, eat some and freeze some. However, it turned out to be so delicious that we ate the lot over a couple of days!
What ingredients do I need to make Courgette and Tomato Soup?
This vegetable soup is simple to make and the ingredients are readily availalbe. You will need:
- onion
- olive oil
- courgettes/zucchini
- canned tomatoes
- fresh, ripe tomatoes
- fresh basil leaves and stalks
- sugar
- vegetable stock
For the Garnish
- fresh basil leaves
- basil oil or olive oil
You’ll find all the quantities and full instructions in the recipe card at the bottom of this page.
What are courgettes?
Courgettes are a member of the same plant family as squash, cucumber and melon. They are usually long and green but there are many different varieties. You can find courgettes in lots of different shades of green and yellow, and there are also varieties that are round. Any courgette variety is suitable for this recipe.
What is the difference between a courgette and a zucchini?
The only difference is in the language. Courgette is a French word and zucchini is an Italian word. In the UK they are usually called courgettes and in the US and many other countries, they’re called zucchini.
Can I grow courgettes?
It is very easy to grow courgettes. I grow them in my garden, and they do well in large pots too. Once the plants get established, they produce an abundance of fresh green or yellow fruits which are ideal for making soup.
Can I use frozen courgettes?
Frozen courgettes are ideal for making soup. Just use the same quantity as for fresh courgettes.
What kind of tomatoes do I need to make Courgette Tomato and Basil Soup?
I use two different kinds of tomatoes for this soup. Canned plum tomatoes and fresh ripe tomatoes. However this is a very versatile soup recipe, so if you don’t have enough fresh tomatoes you can use two cans of plum tomatoes and if you have a glut of tomatoes you can use all fresh tomatoes.
Can I substitute dried basil for fresh?
Yes, you can substitute dried basil in the soup. It has a much more intense flavour than fresh basil and can overwhelm the flavour of the other vegetables. So I suggest that you use only 1/2 tsp in the soup. Dried basil is not suitable as a garnish.
Why do you add sugar to this Courgette Tomato and Basil Soup?
Tomatoes are a very acidic fruit and adding a little sugar helps to bring out their sweetness. Your soup won’t taste sweet but it will taste delicious and much nicer than if you leave out the sugar.
How much soup does this recipe make?
The recipe in the recipe card makes 8 generous portions of soup but you can halve the ingredients if you want to make a smaller quantity.
Can I make Courgette Tomato and Basil Soup in advance?
The soup can be made up to 3 days in advance. Once it has cooled, store it in the fridge in sealed containers then reheat. Bring it back to the boil and ensure it is piping hot before serving.
Can I freeze the soup?
One of my great pleasures is preserving summer produce for later in the year. I recommend that you make and freeze this soup so that you can enjoy it at any time.
Cool the soup and put it into freezerproof containers leaving some space at the top of the container for the soup to expand as it freezes. I recommend freezing soup in the portion sizes that you will need. You can keep frozen soup for up to 6 months without any deterioration in quality. Thaw it overnight in the fridge and reheat until piping hot.
Vegetarian
Courgette Tomato and Basil Soup is suitable for a vegetarian and vegan diet.
Gluten Free
There is no wheat flour in this recipe. However, as always please check any packaged ingredients such as stock cubes or stock pots to ensure that they are suitable for your dietary needs.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Courgette Tomato and Basil Soup?
- Serve a generous portion of the soup in bowls garnished with a drizzle of basil flavoured oil or extra virgin olive oil and some fresh basil leaves.
- I serve Courgette Tomato and Basil soup for lunch or a casual supper with slices of buttered crusty bread.
- This soup also makes an elegant appetiser served in smaller bowls or cups.
- Thin the soup with a little extra stock and serve in shot glasses as a canape or as part of an afternoon tea selection.
More Summer Soup Recipes
PIN FOR LATER
Courgette, Tomato and Basil Soup Recipe
Equipment
- Sharp knife
- chopping board
- weighing scales
- Large saucepan
- wooden spoon
- Immersion blender or other blender
Ingredients
- 1 large (1 large) onion
- 1 tbsp (1 tbsp) olive oil
- 1500 grams (8 cups) courgettes/zucchini
- 400 grams (15 oz) canned tomatoes
- 450 grams (2½ cups) fresh, ripe tomatoes
- 5 grams (¼ cups) fresh basil leaves and stalks
- 2 tsp (2 tsp) sugar
- 800 millitres (1 ½ pt) vegetable stock
Garnish
- 5 grams (¼ cups) fresh basil leaves
- 4 tsp (4 tsp) basil oil or olive oil
Instructions
- Peel and slice the large onion. Heat 1 tbsp olive oil to a medium heat in a large saucepan. Add the onion to the oil and saute for 5 minutes.
- Cut the 1.5 kg courgettes into even sized pieces and add to the saucepan. Cook with the onion for a further 5 minutes.
- Halve the 450 g fresh tomatoes and add to the pan with the 400 g canned tomatoes.
- Add 800 millilitres of vegetable stock and 2 teaspoons of sugar.
- Simmer the soup for 25 – 30 minutes until the courgettes are tender.
- Blend the soup with an immersion blender or ladle it into a stand alone blender and process until the soup is smooth.
- Serve the soup warm, garnished with basil leaves and a drizzle of basil oil (if available) or olive oil. Some slices of crusty bread are all that is needed to make this soup into a meal.
Chloe says
i tried this as soon as you mentioned it, half canned and half fresh tomatoes have a great balance and I was surprised how well the courgette flavour shone through. i didn’t have any basil oil but i did have fresh basil and that was a great flavour pairing with this. I’ll be making more soon!
Janice Pattie says
So glad you enjoyed the soup. It’s certainly popular in my house.
Maureen Lyons says
Hi Janice your soup recipe looks and appears to be easy to to do plus has all what
I like in it..I’m definitely going to have a bash at making it and freezing some too. .
Janice Pattie says
Thank you Maureen, that’s great to hear. Let me know how you get on and do try my Courgette Pea and Mint Soup too!
Lesley says
This is a delicious soup and perfect for using up the glut of courgettes I had growing in my garden.
Janice Pattie says
It really is the perfect way to use up a glut!
Cat says
I’m fussy when it comes to soup and don’t like most shop bought soups. So when I get the hankering for soup I make my own which means I am always looking for new recipes. This was so delicious and super easy to make!
Janice Pattie says
Thank you, I’m so glad you enjoyed it.