I don’t believe in banishing soup to the back of the cupboard once the sun starts shining and this simple roasted courgette soup is one of my summer staples. It’s really easy to put together and makes the most of summer’s plentiful courgette and tomato harvest. Look at it, gleaming there in the sunshine – it’s a bowl full of sunshine!

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Roasting Courgettes

Roasting the courgette before adding it to the soup brings out all its gorgeous flavour and it’s so easy to do. Simply slice the courgettes, toss in a little olive oil with a pinch of salt and pepper and then roast them in a medium hot oven at 200C for about 30 – 40 minutes until golden brown. I add roasted courgettes to all manner of recipes including lasagnas, chillis, curries and stews and I think it is well worth cooking up a batch at the weekend to use in dishes throughout the week. They are great added to vegan omelette and frittata, to salads, risottos and pasta, I really welcome the courgette glut which comes towards the end of the season!

How to Make Pistou

Pistou is the nut and dairy-free cousin of pesto – it is made very simply with handfuls of fragrant fresh basil, cloves of garlic and good olive oil and I could eat it off the spoon I love it so much! I also add some lemon juice and a little salt and pepper to my pistou to give it a real zesty zing. Basil Pistou makes a very good soup on its own but adding a dollop of to this courgette soup and some fresh garden herbs really turns this recipe into a summer celebration!

If you want to go the whole summery way you could try making some of my peppery and delicious nasturtium pesto and using that instead of the pistou!

A Few Alternative Ingredients for Courgette Soup

The beauty of soups is that you can swap ingredients in and out and still create a bowl of deliciousness. 

• Cannellini or haricot beans work well in place of the flageolet.
• Try fresh marjoram or dill in place of the oregano.
• Use nasturtium pesto instead of pistou or use parsley in place of the basil and add some chilli flakes to spice it up a bit.
• If you can find yellow courgettes add some of those in too.
• Use some roasted fresh cherry tomatoes in with the tinned for an even bigger tomato flavour.

More Courgette Recipes To Try

You might like:

• Vegan Tart with Roasted Vegetables and Smoked Garlic
• Grilled Vegetable Salad
• Courgette, Leek and Herb Risotto Cake (vegetarian)

Tomato and Roast Courgette Soup with Basil Pistou

A simple summer soup packed with seasonal flavours - roast courgettes, tomatoes, basil pistou and summer herbs make this a bowl of sunshine

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Course: Lunch, Soup

Cuisine: vegan

Keyword: easy vegan recipes, roast courgettes, vegan soup

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 2

Calories: 749kcal

Author: Chris Mosler

Ingredients

For the Soup

• 1 large courgette (zucchini), sliced into thin rounds
• 2 tbsp olive oil
• 6 spring onions, trimmed and sliced thinly
• 2 cloves garlic
• 400 g chopped tomatoes
• 400 g cooked flageolet beans, drained and rinsed
• ½ cup water
• ½ tbsp (about 3 sprigs) oregano, chopped
• 1½ tbsp (about 10 sprigs) flat leaf parsley, chopped
• salt and freshly ground black pepper

For the Pistou

• 40 g fresh basil
• 60 ml cup olive oil
• Juice of half a lemon
• 2 garlic cloves, peeled and crushed
• salt and freshly ground black pepper

UK Measurements - US Measurements

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Instructions

• Preheat your oven to 180Fan/200C.
• Toss the courgette slices in one tablespoonful of the olive oil, sprinkle with a little salt and some black pepper.
• Roast on a baking tray in the preheated oven for about 40 minutes or until golden brown, turning once.
• Heat the remaining tablespoonful of olive oil in a medium saucepan and gently fry the spring onions and garlic for one minute.
• Add the tomatoes, beans and water to the pan and simmer gently for about 10 minutes.
• Meanwhile, make the pistou by adding all the ingredients to a blender and whizzing until smooth.
• Add the fresh herbs, roasted zucchini and some salt and pepper to taste to the soup.
• Serve, topped with a spoonful of pistou.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 749kcal | Carbohydrates: 69g | Protein: 21g | Fat: 46g | Saturated Fat: 6g | Sodium: 307mg | Potassium: 1568mg | Fiber: 26g | Sugar: 9g | Vitamin A: 2097IU | Vitamin C: 54mg | Calcium: 308mg | Iron: 9mg

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