This courgette and pepper soup is a soup that all my family enjoy. This easy courgette soup recipe combines fresh courgettes (zucchini) with sweet bell peppers, onion, garlic and vegetable stock. I like to add a little single cream to the soup before serving to give it a velvety texture.
This recipe is the one I pull together when I have unexpected or last minute guests to feed. Courgette pepper soup requires very little preparation and can be cooked and on the table in less than 30 minutes!
Soup is a great way to get our children to eat more vegetables. I'd never have gotten my kids to eat a courgette, but blitzed up in this easy courgette pepper soup they don't even notice.
Courgette is one of my favourite vegetables, they are so versatile and I always grow my own over the summer months. If you like growing your own courgettes and want some new recipes to try, why not try my Courgette Pasta, Courgette & Chorizo Gnocchi, Quick Courgette & Shallot Pickle or Courgette Fritters recipe.
Why you'll love this recipe
- Quick to prepare this soup can be on the table, ready to enjoy in less than 30 minutes.
- Make ahead and store the soup in the fridge until you are ready to serve.
- Feed a crowd as this recipe is easily doubled up.
- Ideal for batch cooking double the recipe and leave out the cream then store this easy homemade soup in the freezer for a quick meal another day. Just warm the cream through the soup before serving.
Recipe ingredients
- Butter - I saute the vegetables in butter as it adds great flavour to the soup. You can use olive oil or a dairy free butter if you prefer.
- Onion - I use a large onion in this soup, you could also use red onion or a few shallots.
- Garlic - I flavour the soup with fresh garlic, you could also use frozen garlic.
- Courgette (zucchini) - I use 3-4 courgettes depending on the size.
- Peppers - use any colour of bell pepper in this soup, they will all work. I often buy a bag of mixed peppers which is more cost effective, although the colour does vary depending on the quantities of each.
- Stock – I use vegetable stock for the soup. Chicken stock would also work, provided you are not serving the soup to meat free diners.
- Cream - I add single cream (half and half) to the soup to give it a creamy texture.
- Seasoning – I season the soup with sea salt and black pepper.
How to make pepper and courgette soup
Melt the butter in a large saucepan over a medium heat, add the onion and a large pinch of salt (the salt stops the onions from browning) and saute gently for 5 minutes.
Add the garlic, courgette and peppers and continue to saute for a further minute.
Add vegetable stock to the pan so that it comes to a level approximately 1cm below the level of the vegetables.
TOP TIP: Courgettes and peppers are full of water and vary greatly in size, by doing it this way rather than stipulating a quantity of stock, you will avoid having a watery soup. You can always add more stock later if you need it, but you can't take it away!
Simmer the soup for 10 minutes until the vegetables have softened.
Blitz the soup using a stick blender, stir through the cream and season to taste with salt and black pepper.
Recipe variations
- Use any variety and colour of bell pepper, all will work in this soup. I think this soup is a great way to use up green peppers which many people find bitter. You will not notice in this soup.
- I add a touch of single cream to the soup, however you can leave the cream out as the soup still tastes great.
- Swap cream for canned coconut milk if following a dairy free or vegan diet.
- Add some chilli heat by sauteeing 2 red chillies along with the garlic.
Serving suggestions
I like to serve soup with a side of crusty bread, or garlic bread. For something a little extra drizzle over some cream and serve the soup with a garnish of toasted pumpkin and sunflower seeds.
Useful hints and tips
- Check the soup for seasoning before serving, the right amount of salt and pepper makes a big difference to the taste of the finished dish.
- Use a gluten free stock and this soup can be serve to coeliacs and gluten free diners.
- To make dairy free or vegan courgette soup swap the butter for olive oil or dairy free butter. Also remove the cream and serve the soup as it is, or add some coconut milk instead.
- Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
As with most soups, this easy courgette soup makes a great prep ahead dish. Simply make the soup as per the recipe card, allow it to cool completely before putting it in a container and popping it into the fridge.
It will keep in the fridge for a couple of days, but not much longer as it contains cream. If you want to keep longer I would recommend freezing the soup.
To freeze this soup I recommend cooking and blitzing the soup before adding the cream as the cream can split during the freezing and defrosting process. Then allow the soup to completely cool and place in a suitable freezer proof container for up to 3 months.
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Additional recipe suggestions
If you like this soup then try one of my other great soup recipes:
- Broccoli Courgette Soup
- Creamy Parsnip Soup
- Sweet Potato, Coconut & Chilli Soup
- Tomato & Basil Soup
- Curried Vegetable & Chickpea Soup
- Leek & Potato Soup with Chickpeas
- Easy Tomato Vegetables Soup with Harissa
- Spicy Bean & Vegetable Soup
For some great hints and tips on how to make a great bowl of soup, have a read of our 20 Simple Soup Recipes post. This features some delicious soup recipes for you to try!
Courgette & Pepper Soup
Equipment
- Cutting board
- Sharp knife
- Measuring jug
- Large pan
Ingredients
- 50 g butter
- 1 large onion (diced)
- 2 cloves of garlic (crushed)
- 3 courgettes (roughly chopped)
- 5 sweet peppers (de-seeded and roughly chopped)
- 1 ltr vegetable stock (approximate - see note in recipe instructions)
- 150 ml single cream
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
- Melt the butter in a large saucepan over a medium heat, add the onion and a large pinch of salt (the salt stops the onions from browning) and saute gently for 5 minutes.
- Add the garlic, courgette and peppers and continue to saute for a further minute.
- Add vegetable stock to the pan so that it comes to a level approximately 1cm below the level of the vegetables.
- NOTE: Courgettes and peppers are full of water and vary greatly in size, by doing it this way rather than stipulating a quantity of stock, you will avoid having a watery soup. You can always add more stock later if you need it, but you can't take it away!
- Simmer the soup for 10 minutes until the vegetables have softened.
- Blitz the soup using a stick blender, stir through the cream and season to taste with salt and black pepper. Serve.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Jo M says
Came across this recipe to help me use up extras in the fridge, and I will be making it regularly now, it's delicious. I used coconut milk and squeezed in a tiny bit of fresh lime at the end, just enough for a tiny kick of acidity to cut through the creaminess. Thank you for a lovely recipe!
Lesley says
Thank you Jo, I'm glad you enjoyed the recipe. Great idea swapping the cream out for coconut milk and adding a squeeze of fresh lime.
Jo says
Lovely soup using up surplus homegrown courgettes....I used 1/4 block of coconut instead of cream. Also served it as a sauce over tortellini pasta. Planning on having it over noodles & prawns tomorrow night. Recon it be fab with Chinese dumplings too
Lesley says
Thank you Jo, coconut is the perfect substitute for cream and I reckon it would make a great tasting sauce too. Glad you enjoyed the recipe.
Lorry says
Lovely ideas, I am making a batch - first timer so am I really looking forward to trying over pasta as well!
Lesley says
That's great lorry, I hope you enjoy this soup. If you keep the soup a little thicker it does make a great pasta sauce too. It also freezes really well.
Diane says
I had courgettes and sweet peppers in my fridge that I needed to use. I wasn't sure what I was going to do with them, so I did a google search and your recipe came up. I enjoyed reading the introduction to the recipe and best of all the soup was amazing, truly tasty and quick. I didn't use the cream this time but may do next time. I'm sure this will be a recipe I turn to often.
Lesley says
Thank you for your lovely comments Diane, I am really glad you enjoyed this soup, it's one of my families favourites. Sometimes I use cream, but other times I just leave it out. The soup tastes lovely either way.
monika says
or use canned coconut milk (but only the thick part) for dairy-free
Marie says
Lovely soup which the whole family loves.
So quick and easy to make
Lesley says
Thank you Marie, a family favourite here too and in the menu for tomorrow nights dinner. X
Abbie McWilliam says
Loved the soup Aunty Lesley away to make it this weekend
Lesley says
I hope you enjoy it Abbie, it’s a really easy soup to make yourself, with a little bit of help from Mum. You’re always a joy to feed - a proper little foodie xxx