A bowl of courgette soup to illustrate a roast courgette and tomato soup recipe

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
Course Lunch, Soup
Cuisine vegan
Keyword easy vegan recipes, roast courgettes, vegan soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Calories 330kcal
Author Chris Mosler


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
  • 1 x 400g can/ 2 cups chopped tomatoes
  • 1 x 400g can/2 cups cooked flageolet beans, drained and rinsed
  • 1/2 cup water
  • 1/2 tbsp (about 3 sprigs) oregano, chopped
  • 11/2 tbsp (about 10 sprigs) flat leaf parsley, chopped
  • salt and freshly ground black pepper

For the Pistou

  • 40 g/ 1 packed cup fresh basil
  • 60 ml/1/3 cup olive oil
  • Juice of half a lemon
  • 2 garlic cloves, peeled and crushed
  • salt and freshly ground black pepper


  • 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.


Calories: 330kcal