This light and refreshing Tomato & Courgette Soup is the perfect way to celebrate the peak of summer produce. By gently simmering ripe tomatoes and tender courgettes with aromatic garlic and onion, you create a naturally sweet and savory broth. A touch of tomato puree deepens the color and flavor, while a splash of wine vinegar adds a bright acidity that balances the earthiness of the vegetables. The final blend results in a silky smooth texture that is both comforting and elegant. It serves beautifully as a light lunch, a starter before a hearty main, or a satisfying vegan dinner. Garnish with fresh basil and a drizzle of olive oil for an authentic, rustic finish that brings the taste of the garden straight to your table.
Tomato & Courgette Soup
Description
This light and refreshing Tomato & Courgette Soup is the perfect way to celebrate the peak of summer produce. By gently simmering ripe tomatoes and tender courgettes with aromatic garlic and onion, you create a naturally sweet and savory broth. A touch of tomato puree deepens the color and flavor, while a splash of wine vinegar adds a bright acidity that balances the earthiness of the vegetables. The final blend results in a silky smooth texture that is both comforting and elegant. It serves beautifully as a light lunch, a starter before a hearty main, or a satisfying vegan dinner. Garnish with fresh basil and a drizzle of olive oil for an authentic, rustic finish that brings the taste of the garden straight to your table.Ingredients
Directions
-
Heat the sunflower oil in a large saucepan over medium heat.
-
Add the chopped onion and crushed garlic, cooking gently for 5 to 8 minutes until soft and translucent, stirring frequently to prevent burning.
-
Stir in the canned tomatoes, chopped courgettes, water, tomato puree, sugar, wine vinegar, and a generous grinding of black pepper.
-
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the courgettes and tomatoes are completely tender.
-
Remove the pan from the heat and carefully blend the soup until smooth using a countertop blender or an immersion blender.
-
Taste and adjust seasoning with additional salt and pepper if needed.
-
Ladle the hot soup into bowls and garnish with freshly chopped basil leaves before serving.
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
Ingredient Note: The original recipe lists "lg Handful of basil" and "1 tbsp wine vinegar" in the directions. Ensure you add these ingredients during the simmering stage for best flavor integration.
Storage: This soup keeps well in the refrigerator for up to 3 days. Allow it to cool completely before transferring to an airtight container. It can also be frozen for up to 3 months.
Variation: For a creamier texture without dairy, stir in a splash of coconut milk or a few tablespoons of cashew cream after blending.
Tip: If the soup is too thick after blending, add a little more hot water to reach your desired consistency.
