About this recipe:A deliciously rich and creamy vegetable soup, that is super-easy to make. Onions are sauteed, then cooked in the oven with courgettes, chickpeas, tomatoes, white wine, butter, garlic, cream and cheese.
1 tablespoon vegetable oil
1 large onion, sliced
115g courgette, chopped
1/2 (410g) tin chickpeas, with liquid
1/2 (400g) tin whole peeled tomatoes with liquid, chopped
175ml dry white wine
3 tablespoons melted butter
1 teaspoon finely chopped garlic
1 teaspoon dried basil
1 bay leaf
125ml double cream
55g Cheddar cheese, grated
60g Pecorino Romano cheese, grated
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Method Prep:20min › Cook:1hr10min › Extra time:1hr30min › Ready in:3hr
Preheat oven to 200 C / Gas 6.
Heat oil in a medium saucepan over medium heat and saute onion until tender and lightly browned.
In a medium baking dish, mix onion, courgette, chickpeas with liquid, tomatoes with liquid, wine, butter, garlic, basil and bay leaf.
Cover and bake in the preheated oven 30 minutes. Uncover, stir and continue baking 30 minutes.
Stir double cream, Cheddar cheese and Pecorino Romano cheese into the vegetable mixture and continue baking 10 minutes, until cheeses are melted and bubbly.