Overhead shot of a bowl of creamy zucchini soup with zoodles on top, surrounded by basil leaves
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5 from 5 votes

Courgette Soup

This velvety zucchini courgette soup is a tasty way to use up the summer squash. It's quick, easy and delicious. You only need 5 ingredients and 15 minutes. Plus, this recipe only has 46 calories and 2 ww points.
Prep Time5 mins
Cook Time15 mins
Total Time15 mins
Course: Main, Side Dish, Soup
Cuisine: American, British, International
Servings: 6
Calories: 46kcal
Author: Kate Hackworthy | Veggie Desserts



  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 1/4 lb (1 kg) courgettes roughly chopped into bite-sized chunks (approx 4 medium courgettes/zucchini)
  • 1 clove garlic chopped
  • 1 1/4 pint (750 ml) vegetable stock/broth
  • handful basil leaves roughly chopped
  • ΒΌ tsp each sea salt and black pepper

To serve (optional)

  • Spiralised zucchini
  • Pepper


  • Heat the oil in a large pot over a medium/low heat, then add the onion and cook for 2-3 minutes or until soft.
  • Add the garlic and courgettes, lower the heat slightly, cover the pan with a lid and cook for 7 minutes or until the courgettes are lightly browned and softened. Check them often and give them a stir.
  • Add the vegetable stock and simmer, uncovered, for 5 minutes. Season with salt and pepper.
  • Pour the soup into a blender (or use a hand held immersion blender), along with the basil and whiz until smooth.
  • Season and serve in bowls topped with spiralised raw courgette/zucchini (if desireand freshly ground black pepper.



Calories: 46kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 471mg | Fiber: 2g | Sugar: 5g | Vitamin A: 340IU | Vitamin C: 31.9mg | Calcium: 31mg | Iron: 0.7mg