Creamy Courgette Soup with Garlic Croutons

Preparation Time 10 minutes
Cooking Time 0 minutes
Standing/Marinating 25 minutes
Serves 6 portions
creamy courgette soup
1 Tbsp. Olive oil Croutons:
1 Onion, chopped ¼ Ciabatta loaf, torn into small chunks
600g Courgettes, chopped 4 Garlic Cloves, Skin on and roughly crushed
1 Tbsp. Tomato Paste 2 Tbsp. Olive Oil
350g Boursin Cheese (Garlic flavoured Cream Cheese) or alternatively use plain cream cheese Salt and Pepper to season
350 ml Chicken Stock
2 Courgettes, sliced into ribbons


  1. Sauté’ the onions in the Olive oil until translucent.
  2. Add the Courgettes and cook on a medium heat for 5 minutes.
  3. Stir in the Tomato Paste and Cheese, the heat will melt the cheese.
  4. When the cream cheese has melted pour in the Chicken Stock and simmer for 10 minutes.
  5. Season with Salt and Pepper.
  6. Using a hand held blender or liquidiser, puree’ the soup to a smooth, creamy consistency.
  7. Heat a griddle pan and grill the Courgette Ribbons, set aside.

For The Croutons:

  1. Preheat the oven to 200.C
  2. In a large bowl toss the ciabatta pieces and garlic with the olive oil and seasoning.
  3. Spread them onto a baking tray and bake for 10 – 15 minutes or until crispy and golden.
  4. Allow to cool.
  5. Place the creamy soup into bowls and top generously with grilled courgette ribbons and crispy croutons.