If you’re searching for a vibrant and nourishing soup that bursts with fresh garden flavors, then the Roasted Courgette Soup with Peas and Basil topped with Ciabatta Croutons and Pine Nuts Recipe is a must-try. This recipe marries the caramelized sweetness of roasted courgettes and leeks with the pop of sweet peas and aromatic basil, all wrapped up in a silky, comforting texture. The crunchy ciabatta croutons and toasted pine nuts add the perfect finishing touch, making each spoonful a delightful experience you’ll want to share again and again.
Ingredients You’ll Need
Getting this soup just right is all about simple, fresh ingredients that deliver incredible taste and color. Each element plays a vital role in creating depth and balance—from the creamy courgettes and sweet peas to the aromatic basil and crunchy toppings.
- 950 g courgettes (zucchini): Around three large courgettes, these bring a mild sweetness and creamy body to the soup when roasted.
- 1 leek: Adds a subtle onion flavor and texture that complements the courgettes beautifully.
- 4 garlic cloves: Roasted whole for mellow, sweet garlic notes that enrich the soup’s depth.
- 2 tablespoons olive or rapeseed oil: Essential for roasting and bringing out the caramelized flavors in the vegetables.
- 750 ml vegetable stock: Use a good quality vegan stock to enhance the savory base without overpowering the delicate veggies.
- 200 g frozen peas: Thawed in the hot stock, they add vibrant color and a sweet pop to the soup.
- 75 g dairy-free parmesan (optional): For a cheesy, savory kick without dairy, sprinkled into the soup and as garnish.
- 20 g fresh basil: Provides a fragrant herbal freshness that lifts the whole dish.
- 4 tablespoons dairy-free cream or milk: Creates a luscious and silky texture for a truly comforting finish.
- 1 ciabatta roll: Cubed and toasted, perfect for croutons that add a satisfying crunch.
- 1 tablespoon olive oil: For tossing with ciabatta cubes before baking to crisp them nicely.
- 2 tablespoons pine nuts: Toasted shortly in the oven for a rich, nutty crunch topping the soup.
How to Make Roasted Courgette Soup with Peas and Basil topped with Ciabatta Croutons and Pine Nuts Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 180ºC (fan) or 350ºF. Trim the ends off your courgettes and slice them into roughly 1cm chunks. Lay them out on a baking tray along with sliced leeks and whole garlic cloves still in their skins. Drizzle everything with olive or rapeseed oil, season generously with salt and pepper, and toss so all pieces are coated. Roast for 40 to 45 minutes, turning occasionally until the veg is soft and beautifully golden but not burnt. This slow roasting draws out sweetness and adds a lovely depth to the soup’s base.
Step 2: Prepare the Peas and Stock
While the vegetables roast, combine your vegetable stock with boiling water in a heatproof jug. Stir in the frozen peas and leave them to defrost gently. This warms the peas without cooking them fully, keeping their bright color and fresh flavor intact for when you add them to the soup.
Step 3: Blend to Perfection
Once the roasted vegetables are cool enough to handle, squeeze the sweet roasted garlic from their skins into a saucepan. Add the courgettes and leeks, then pour in your warmed pea and stock mixture. Bring to a gentle boil, simmer for a few minutes until the peas are tender, then stir in most of the dairy-free parmesan and fresh basil, saving some for garnish. Add the dairy-free cream, then use a hand blender or food processor to blitz everything until silky smooth. The key here is patience—keep blending for about a minute to ensure the courgette skins and leeks fully break down for that indulgent creamy texture.
Step 4: Make the Ciabatta Croutons and Toast Pine Nuts
Cut your ciabatta roll into cubes, toss them in olive oil, and bake them in the oven for 5 minutes until crisp. Add the pine nuts to the tray and bake for another minute until they just begin to brown. These crunchy elements will add wonderful texture contrasts when you serve the soup.
How to Serve Roasted Courgette Soup with Peas and Basil topped with Ciabatta Croutons and Pine Nuts Recipe
Garnishes
A generous sprinkle of fresh basil and dairy-free parmesan over the soup not only adds color but also heightens the fresh herbal and cheesy notes. The crispy ciabatta croutons and toasted pine nuts provide irresistible texture, while a swirl of dairy-free cream rounds off the presentation beautifully. These finishing touches turn the soup from comforting to downright irresistible.
Side Dishes
This soup pairs wonderfully with a simple side salad of mixed greens tossed in a light vinaigrette or some crusty bread to soak up every last drop. For a heartier meal, a grilled vegetable sandwich or a warm chickpea and avocado salad complements the fresh flavors without overpowering the soup’s subtle nuances.
Creative Ways to Present
For an elevated look, serve the soup in shallow bowls and carefully arrange your croutons and pine nuts on top. Drizzle a spiral of dairy-free cream and scatter a few whole basil leaves right before serving. For parties, serve in shot glasses as a chilled amuse-bouche version or in mini crocks for a cozy, rustic feel—the Roasted Courgette Soup with Peas and Basil topped with Ciabatta Croutons and Pine Nuts Recipe is versatile for any setting or occasion.
Make Ahead and Storage
Storing Leftovers
If you have any leftover soup, store it in an airtight container in the fridge for up to three days. Be sure to keep the croutons and pine nuts separate to maintain their crunch when you’re ready to serve again.
Freezing
This soup freezes exceptionally well. Pour cooled soup into freezer-safe containers, leaving room for expansion, and freeze for up to three months. Keep the garnishes aside and make fresh croutons when serving frozen soup for best results.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching. If the soup feels too thick after reheating, stir in a splash of dairy-free cream or stock to bring back its silky consistency. Add fresh garnishes and croutons just before serving.
FAQs
Can I use regular parmesan instead of dairy-free parmesan?
Absolutely! Regular parmesan works wonderfully if you don’t need the soup to be dairy-free. It will add a familiar salty umami boost that complements the vegetables nicely.
What can I substitute if I don’t have pine nuts?
Try toasted sunflower seeds or chopped walnuts for a similar nutty crunch. They won’t be quite the same but still add a lovely texture and flavor contrast.
Is it necessary to roast the vegetables first?
Roasting intensifies the natural sweetness and adds a layer of caramelized flavor that makes this soup special. You could boil everything, but the flavor will be less rich and complex.
Can I make this soup vegan?
Yes, this recipe is naturally vegan when using dairy-free cream and parmesan substitutes. It’s a perfect plant-based option that’s both satisfying and nourishing.
How thick should I slice the courgettes and leeks for roasting?
About 1cm thick slices work best for even roasting. If they’re too thin, they can burn; too thick and they may not caramelize properly, so aim for that medium thickness to get soft, golden pieces.
Final Thoughts
This Roasted Courgette Soup with Peas and Basil topped with Ciabatta Croutons and Pine Nuts Recipe quickly becomes a weeknight favorite because it’s easy to make yet impressively flavorful and elegant enough for guests. Its vibrant colors, silky texture, and playful crunch make it a comforting dish that feels fresh and exciting to enjoy all year round. I truly hope you give this one a go—it’s the kind of recipe that reminds you how satisfying simple ingredients can be when cooked with care.
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Roasted Courgette Soup with Peas and Basil topped with Ciabatta Croutons and Pine Nuts Recipe
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Vegan
Description
A silky and flavorful roasted courgette soup with peas and fresh basil, garnished with crispy ciabatta croutons and toasted pine nuts. This comforting British soup is dairy-free, using plant-based cream and parmesan alternatives for a smooth, creamy texture that highlights the natural sweetness of roasted vegetables.
Ingredients
For the Soup:
- 950 g courgettes (zucchini), about 3 large courgettes
- 1 leek
- 4 garlic cloves
- 2 tablespoons olive or rapeseed oil
- 750 ml vegetable stock (check it is vegan)
- 200 g frozen peas
- 75 g dairy-free parmesan (optional)
- 20 g fresh basil
- 4 tablespoons dairy-free cream or milk
For the Croutons:
- 1 ciabatta roll
- 1 tablespoon olive oil
- 2 tablespoons pine nuts
Instructions
- Preheat the oven: Set your oven to 180ºC (fan) / 350ºF / Gas Mark 4 to prepare for roasting the vegetables.
- Prepare vegetables for roasting: Trim the ends off the courgettes and slice them into 1cm thick chunks. Place on a baking tray or roasting tin. Trim the ends off the leek and slice into similar-sized rounds. Add the garlic cloves with skins on to the tray. Drizzle with olive or rapeseed oil, season with salt and black pepper, then toss everything to coat evenly.
- Roast the vegetables: Roast the courgettes, leek, and garlic for 40-45 minutes, turning occasionally, until the vegetables are soft and golden brown without being too charred.
- Prepare the peas: While vegetables roast, prepare the vegetable stock by mixing with boiling water in a heatproof jug. Add frozen peas to thaw.
- Extract garlic pulp: When the roasted garlic is cool enough to handle, squeeze the flesh out of the skins and discard the skins.
- Combine and cook soup base: Transfer roasted courgettes, leek, and garlic to a saucepan. Add the vegetable stock and thawed peas, then bring to a boil. Simmer for 2-3 minutes until peas are just cooked.
- Add seasoning and blend: Stir in most of the dairy-free parmesan and fresh basil, reserving some garnish. Add the dairy-free cream. Use a hand blender (or regular blender/food processor) to puree the soup until very smooth. Taste and adjust seasoning with salt and black pepper.
- Make the croutons: Cut the ciabatta roll into cubes, toss in olive oil, and bake in the oven for 5 minutes until crispy. Add pine nuts and bake for another minute until lightly browned.
- Serve: Pour the soup into bowls. Garnish with reserved basil leaves, dairy-free parmesan, croutons, and toasted pine nuts. Finish with a swirl of dairy-free cream for extra richness.
Notes
- Don’t skimp on the blending time to achieve a silky smooth texture. Blend for at least a minute to fully break down courgette skins and leeks.
- Keep a close eye on the roasting vegetables, as cooking times may vary from 30 minutes to an hour depending on size and moisture content. Aim for golden brown, not charred or shriveled vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: British
