Courgette (Zucchini) and Blue Cheese Soup

Courgette (zucchini) and Blue Cheese Soup is a luscious soup that has a real depth of flavour from the marriage of these prolific vegetables with a tangy blue cheese. It’s smooth and creamy and perfect to use your glut of courgettes!

Why should I make Courgette and Blue Cheese Soup?

Move over Broccoli and Stilton soup there’s a new blue cheese soup to enjoy! Anyone who has ever grown their own courgettes (zucchini) knows that things are going along absolutely fine and then suddenly there are more of these tasty squash than you know what to do with

This recipe is a great way to use a glut of courgettes, and if you don’t grow your own then you may get a bargain at a local greengrocer or fruit and veg stall at the market.

We eat soup all year round and I always like to have some stashed in the freezer. This recipe freezes well and you will always have a ready lunch or supper to serve. Check out my Soup Category  and you’ll see that there is no shortage of different recipes.

What ingredients do I need to make Courgette (Zucchini) and Blue Cheese Soup?

This smooth and creamy vegetable soup is simple to make and the ingredients are readily availalbe. You will need:

• onion
• vegetable oil
• courgettes (zucchini)
• garlic
• stock
• blue cheese
• parsley (optional)

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 use frozen courgettes?

Frozen courgettes are ideal for making soup. Just use the same quantity as for fresh courgettes.

I don’t eat garlic, what can I substitute?

If you don’t eat garlic or you don’t happen to have any, then simply leave it out of the recipe. It will still taste delicious.

What kind of stock do I need for the soup?

I recommend vegetable stock or chicken stock, altough you could also use ham stock. I rarely make my own stock and I made this soup using a concentrated pot of stock. Stock cubes will also provide a tasty stock and add a good flavour to the soup.

What kind of blue cheese should I use?

You can use pretty much any firm blue cheese. The soft rind cambazola blue cheese is a bit too soft and sticky for this soup. Stilton is the traditional cheese to add to vegetable soup, I used Strathdon Blue which is a Scottish blue cheese from Tain, in the north of Scotland. However, there are many different blue cheeses that you can use. Here are a few examples:

• Shopshire Blue
• Devon Blue
• Cornish Blue
• Yorkshire Blue
• Gorgonzola
• Wensleydale Blue
• Danish Blue
• Roquefort
• Blacksticks Blue

Do I need to add parsley?

I use finely chopped parsley and some crumbled blue cheese as a garnish for the soup. It looks pretty and the little hit of fresh herb flavour is a great contrast to the rich creamy soup.

How much soup does this recipe make?

The recipe will make four generous portions or six smaller portions, for example, if you are serving it as an appetiser.

Can I make Courgette (Zucchini) and Blue Cheese Soup in advance?

Yes, you can make the soup and store it in a suitable lidded container in the refrigerator for up to 3 days. Reheat until piping hot and then garnish with crumbled blue cheese and finely chopped parsley.

Can I freeze the courgette 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, then garnish with finely chopped parsley and crumbled blue cheese.

Vegetarian

This soup is suitable for vegetarians if you use a vegetable stock.

Gluten Free

There is no flour in this recipe, the soup is thickened simply by blending until it is smooth. It should, therefore, be suitable for a GF diet. Please check any stock pots or cubes to ensure they are suitable for your diet.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Courgette (Zucchini) and Blue Cheese Soup?

The soup should be served hot in bowls. You can keep it simple for a family meal or dress it up with a range of garnishes. I used parsley and blue cheese but here are some other ideas to ring the changes:

• Add a swirl of double cream or Greek Yogurt.
• Change the parsley for finely chopped chives for a mild onion flavour.
• Add a few courgette ribbons to add colour and freshness.
• Why not try topping the soup with crumble crispy bacon.
• Finish the soup with freshly ground black pepper or a drizzle of olive oil.

I serve courgette and blue cheese soup for lunch or as a casual supper with crusty bread or warm rolls. A big bowl of soup with plenty of bread will fill up the hungriest of your family and friends.

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