Creamy Courgette Soup

    55 min

    This is a delicious soup recipe that is great for using up all the extra courgette you have in the garden. Creamy texture comes from cottage cheese and tofu.

    41 people made this

    Serves: 6 

    • 1 tablespoon butter
    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 675g courgette, sliced
    • 200g firm tofu, cubed
    • 2 teaspoons red chilli flakes
    • 1 teaspoon dried oregano
    • 725ml vegetable stock
    • 100g cottage cheese
    • salt and pepper to taste

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Melt the butter and heat the oil in a large frying pan over medium heat. Mix in the onion, and cook 5 minutes. Mix in the courgette and tofu. Season with red chilli flakes and oregano. Continue to cook and stir 10 minutes, until courgette is tender.
    2. Pour the vegetable stock into the pan. Bring to the boil, reduce heat to low, and simmer 35 minutes.
    3. In a blender, process the soup and cottage cheese until smooth. Season with salt and pepper to serve.

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    Reviews & ratings
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    Reviews in English (26)


    Pretty good and hearty soup. I added garlic and more oregano, as well as a little mozarella cheese. I served it with sour cream on top, which was delicious. A good vegetarian main or regular side dish with good taste and unique texture. May be good cold as well, I plan to try it with broccoli instead of zucchini and see how that goes.  -  23 Apr 2005  (Review from Allrecipes US | Canada)


    Very good, but WAY WAY WAY too much crushed red pepper. It totally overwhelmed the flavor.  -  18 Jun 2005  (Review from Allrecipes US | Canada)


    OUTSTANDING! very tasty. now it's time to think of what to add, maybe carrots?  -  22 Jul 2006  (Review from Allrecipes US | Canada)