I am obsessed with soup at the moment. It is cold and wet and winter is upon us. I am very lucky to have received the largest Le Creuset casserole as a gift. It is a previously loved slate grey oval dish and at the moment it is sitting on top of my stove full of soup. I always start a pot of soup at the beginning of winter, and I add to it constantly, ensuring that I never run out. Usually, I play around with flavours and textures, and last week, after making my zucchini bread I had a lot of courgettes left over. I decided to roast them and blitz them and turn them into a roasted courgette soup. Dave and I had a bowl each before supper and I drizzled ours with a little bit of truffle oil. The next day I decided to try freshly grated Parmesan over the soup. Both were as good and equally delicious. I made my soup super thick as that is the way I prefer it, but if you prefer a thinner soup then add more stock.
do you like thick chunky soup?
Roasted Courgette Soup
Ingredients
- 500 g courgettes, trimmed and cut into chunks
- Salt and freshly ground black pepper to season
- 5 sprigs thyme
- 2 cloves elephant garlic, in skin, crushed
- 375 mls vegetable stock
- Truffle oil for drizzling
- Parmesan cheese for garnishing
Method
- Preheat the oven to 200° Celsius
- Place the courgettes into a roasting tray and season
- Add the thyme and the garlic
- Roast for 30 minutes
- Add the stock into pot with the courgettes
- Blend with a stick blender until smooth
- Adjust the seasoning and bring to the boil
- Serve with a couple of drops of truffle oil and/or a generous grating of Parmesan
Click on the links for conversions and notes.
What I blogged:
- one year ago – pita bread
- two years ago – Baked and Delicious
- three years ago – malva pudding challenge
Tandy, that looks PERFECT for this weather! And roasting the veg would have brought out heaps more flavour…
And with a slice of sourdough bread, it is perfect!
yumyum, must try this one
enjoy it!
What a great recipe for winter! I can’t wait to have a huge bowl 🙂 Thank you for visiting my site, I have just added you to my blogroll so I can keep track of your posts 🙂
This is a great winter warmer! Thanks for the follow 🙂
Mmm – love roasted vegetable soups – they have an extra dimension of flavour. Thick soups for me too!
I am only just learning about roasting my soup ingredients first!
Very good soup idea…I wonder if it would make a good cold soup as well.
I tasted it cold and it was good – but then, I like cold soups 🙂
Have a whole bag of zucchini in the fridge and this is so easy for a busy tomorrow! Yes, the roasting will make all the difference: I recently bought one of the tabletop Eurolab ovens and have found it an excellent way to do small ‘bakes’ without heating up the oven. Thanks 🙂 !
I love the small oven concept and I have not used my big oven in years! Enjoy the soup Eha 🙂
Between the roasting and truffle oil, the soup must have had a delicious flavor.
I think the truffle oil was a great addition 🙂
Gorgeous – I can eat soup hot or coldany time of year! Love the idea of roasting the courgettes first, wonderful.
me too, and today it is so cold I cannot wait for lunch to have some really warming soup 🙂
I think we shall be doing this any day now. I have courgettes coming out my ears!
Enjoy it!
Sounds so yummy, Tandy. Thanks for the idea. 🙂
my pleasure AD 🙂
Sounds scrumity Tandy.
🙂 Mandy xo
it was, thanks Mandy 🙂
I just made roasted butternut soup today–will have to try this soon–looks divine
And today I am making a split pea soup 🙂
I like the idea of roasting and the truffle oil…sounds delicious Tandy.
Have a great week 😀
Thank you Juliana 🙂
I like and I want 🙂
*sends a bowl over*