Cream of Courgette Soup

Cream of Courgette Soup


157 people made this

About this recipe: A super-creamy vegetable soup that's packed full of flavour. Courgettes, celery, carrots and onions are simmered together, then pureed and blended with cream of mushroom soup and soured cream. Serve with garlic croutons, if desired.

Karen Harris

Makes: 6 

  • 450g courgette, diced
  • 65g celery, chopped
  • 125g carrots, chopped
  • 80g onion, diced
  • 110g margarine
  • 1 tablespoon plain flour
  • 425ml milk
  • 1 (295g) tin cream of mushroom condensed soup
  • 300ml water
  • 2 cubes chicken stock
  • 125ml dry white wine (optional)
  • 125ml soured cream

Prep:15min  ›  Cook:25min  ›  Extra time:40min  ›  Ready in:1hr20min 

  1. In a large stock pot saute courgettes, celery, carrots and onion in margarine, until done, about 20 minutes.
  2. In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
  3. Cook soup until thickened and then puree in a liquidiser or food processor until smooth and creamy.
  4. Pour pureed soup back into stock pot and add cream of mushroom soup, water, stock cubes and soured cream. If desired also add white wine. Simmer until heated through and then serve.

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