This vibrant Tomato & Courgette Soup is a celebration of fresh summer vegetables, blending sweet ripe tomatoes with tender courgettes into a silky-smooth consistency. The base is built on softened onions and garlic, enriched with a touch of tomato puree for depth and a hint of sweetness from sugar to balance the acidity. A splash of wine vinegar brightens the flavor profile, while fresh basil adds an aromatic finish. Light yet satisfying, this vegan soup is perfect for a quick weeknight dinner, a light lunch, or as a comforting starter. It pairs beautifully with crusty bread or a simple green salad. Easy to make and packed with natural flavor, it&# 226;ÂÂs a wholesome dish that brings the garden to your table.
Tomato & Courgette Soup
Description
This vibrant Tomato & Courgette Soup is a celebration of fresh summer vegetables, blending sweet ripe tomatoes with tender courgettes into a silky-smooth consistency. The base is built on softened onions and garlic, enriched with a touch of tomato puree for depth and a hint of sweetness from sugar to balance the acidity. A splash of wine vinegar brightens the flavor profile, while fresh basil adds an aromatic finish. Light yet satisfying, this vegan soup is perfect for a quick weeknight dinner, a light lunch, or as a comforting starter. It pairs beautifully with crusty bread or a simple green salad. Easy to make and packed with natural flavor, it&# 226;ÂÂs a wholesome dish that brings the garden to your table.Ingredients
Directions
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Heat the sunflower oil in a large saucepan over medium heat.
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Add the chopped onion and crushed garlic to the pan.
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Cook the onion and garlic, stirring frequently, until soft and translucent, about 5 to 8 minutes.
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Add the canned tomatoes, courgettes, water, tomato puree, sugar, chopped basil, wine vinegar, and ground black pepper to the saucepan.
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Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 to 25 minutes, or until the courgettes are tender.
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Carefully transfer the soup to a blender and puree until smooth.
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Taste and adjust seasoning with additional salt or pepper if needed.
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Serve the soup hot, garnished with fresh basil leaves if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 2859.0kcal
- % Daily Value *
- Total Fat 251.7g388%
- Saturated Fat 37.5g188%
- Cholesterol 0.0mg0%
- Sodium 45.0mg2%
- Total Carbohydrate 161.0g54%
- Dietary Fiber 10.7g43%
- Sugars 148.2g
- Protein 8.0g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the soup to cool completely before transferring to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Substitutions: You can substitute fresh courgettes with frozen courgettes (no need to thaw) or use yellow squash for a similar result. Fresh tomatoes can replace canned if in season, though you may need to adjust the water quantity.
Variations: For a creamier texture without dairy, blend in a small amount of coconut milk or cashew cream at the end. Add other vegetables like carrots or celery for extra nutrition and flavor complexity.
Safety: Be careful when blending hot liquids. Remove the center cap of the blender lid and cover with a towel to allow steam to escape, preventing burns.
