Cheesy Courgette Soup

    45 min

    This is a Mexican inspired soup, made with tomatoes, courgettes, yellow squash, sweetcorn, processed cheese and chillies. Serve with crushed tortilla chips, if desired. It's the perfect winter warming soup.

    182 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 160g chopped onion
    • 2 cloves garlic, finely chopped
    • 1/2 teaspoon dried oregano
    • 825ml chicken stock
    • 1 (400g) tin whole plum peeled tomatoes
    • 2 medium courgettes, halved lengthways and cut in 5mm slices
    • 2 medium yellow squash, halved lengthways and cut in 5mm slices
    • 3/4 (340g) tin sweetcorn, drained
    • 1 (130g) tin diced green chillies
    • 350g processed cheese, such as Kraft singles, unwrapped and chopped
    • 1/2 teaspoon freshly ground black pepper
    • 4 tablespoons chopped fresh coriander

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat the olive oil in a large pot and saute the onion and garlic until tender. Season with oregano.
    2. Mix in the chicken stock and tomatoes. Bring to the boil. Mix in the courgettes, yellow squash, sweetcorn and chillies. Reduce heat to low and simmer 10 minutes or until the vegetables are tender.
    3. Mix the processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the coriander just before serving.


    Yellow squash looks like yellow courgettes. If these are unavailable, use ordinary courgettes instead.
    Tinned diced green chillies can be purchased online. Alternatively, you can use fresh chillies to taste.

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    Reviews & ratings
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    Reviews in English (191)


    Good stuff! I get rave reviews anytime I make this dish. I like use to 8 oz of the cubed cheese and real tomatoes to make the soup a little healthier. I also use vegetable broth to make this vegetarian-friendly.  -  14 Sep 2005  (Review from Allrecipes US | Canada)


    This is fast becoming my favorite soup recipe. To cut way down on the sodium I use fresh tomatoes rather than canned, fresh corn off the cob, and one fresh hot pepper with my own sodium free chicken broth. With all fresh veggies from my garden, this soup is both super tasty and healthy.  -  31 Aug 2005  (Review from Allrecipes US | Canada)


    I thought this soup was pretty good but my husband told me not to make it again. It was way too spicy for my kids. I really did enjoy it though, since i like all thinks super hot i used rotel tomatoes with chili pepers it was the hottest one. i than added some jalapeno peppers. I served in bowls with shredded cheese and a dolop of sour cream. great  -  22 Feb 2007  (Review from Allrecipes US | Canada)