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Courgette, Tomato and Basil Soup Recipe
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 it for when you crave a warming bowl full of summer flavours.
Equipment
- Sharp knife
- chopping board
- weighing scales
- Large saucepan
- wooden spoon
- Immersion blender or other blender
Ingredients
- 1 large onion
- 1 tbsp olive oil
- 1500 grams courgettes/zucchini
- 400 grams canned tomatoes
- 450 grams fresh, ripe tomatoes
- 5 grams fresh basil leaves and stalks
- 2 tsp sugar
- 800 millitres vegetable stock
Garnish
- 5 grams fresh basil leaves
- 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.
Nutrition
Calories: 108kcalCarbohydrates: 16gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 485mgPotassium: 800mgFiber: 4gSugar: 11gVitamin A: 1230IUVitamin C: 47mgCalcium: 59mgIron: 2mg