Velvety Zucchini Bisque

This flavor-filled, easy-to-prepare zucchini soup is the ideal choice for a satisfying, fast lunch. Look no further if you’re looking for a simple and light meatless option for the busy week ahead. Creamy courgette soup—sometimes referred to as zucchini soup—offers a distinct and pleasant flavor profile. The main component, the courgette, gives the soup a little sweet and earthy flavor. The addition of sautéed onions and garlic gives this soup a flavor profile that is fulfilling and rich, while also providing comfort.

This soup really shines in terms of texture. Its silky, creamy, and smooth texture produces an opulent, calming mouthfeel. To attain this consistency, purée the cooked courgettes until they become smooth and appetizing. It’s the kind of soup that, with its creamy embrace, comforts and warms your spirit on a chilly day.

We used the Le Creuset 3-ply Stainless Steel 18cm Saucepan to prepare our Creamy Courgette Soup. This sauce pans stainless steel construction provides excellent heat distribution, avoiding hotspots and enabling our soup to cook evenly. It was so easy to slowly simmer the soup, soften the courgettes consistently, and sauté the onions and garlic to perfection because to this even dispersion of heat. The stainless steel surface also made cleanup after our cooking expedition a breeze, which is another reason why it’s a perfect option for quickly and precisely making this delicious soup.

The ease of preparation and quickness of this creamy courgette soup are two of its most alluring features. When you’re pressed for time but still want a homemade, healthy lunch, this is the ideal option for a quick and simple meal.

Velvety Zucchini Bisque

Creamy Courgette Soup Recipe


  • 1 sliced onion
  • 15 ml of olive oil
  • 600g of chopped courgettes
  • 350g of Gournay cheese, a soft cream cheese with herb and garlic flavors
  • 500 ml of chicken Stock
  • ¼ loaf of ciabatta, shredded into little pieces
  • 4 garlic cloves, peeled and coarsely ground
  • 15 ml of olive oil


  1. Sauté the onions in olive oil in a Le Creuset 3-ply Stainless Steel 18cm Saucepan until they become transparent. Add the courgettes and simmer for 5 minutes on medium heat. Add the cream cheese, stir, and let it melt. Add the chicken stock and boil for ten minutes once the cream cheese has melted. Add pepper and salt for seasoning.
  2. Puree the soup with a handheld blender or liquidizer until it has a creamy, smooth consistency. Warm up a grill Pans and sear the zucchini ribbons. Put aside.
  3. Set the oven to 200°C for the croutons. Combine the olive oil, spices, and garlic with the ciabatta pieces in a sizable mixing basin. Spread them onto a baking tray and bake for 10-15 minutes or until crispy and golden. Let it cool.
  4. Spoon the rich soup into mixing bowls and scatter the crispy croutons and grilled courgette ribbons on top.

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