Courgette & tomato soup

Courgette & tomato soup

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(60 ratings)

Prep: 10 mins Cook: 35 mins


Serves 8

Batch cook a vegetable soup when you have a seasonal bounty and you'll always have a healthy meal in the freezer

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal90
  • fat3g
  • saturates1g
  • carbs12g
  • sugars8g
  • fibre4g
  • protein4g
  • salt0.8g


  • 1 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1kg courgette, sliced



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1kg tomato, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp plain flour
  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2l low-sodium chicken or vegetable stock from cubes
  • crusty bread, to serve (optional)


  1. Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.

  2. Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins.

  3. Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with crusty bread, if you like, or chill, then freeze for up to 2 months.

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Comments, questions and tips

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Frantic Flapjack
16th Jun, 2020
I halved the recipe but still used half a teaspoon of turmeric. It was surprisingly tasty and a lovely colour. I didn't sieve it and didn't think it needed to be.
Chris Wadsworth's picture
Chris Wadsworth
11th Apr, 2020
I made this soup or a variation of it as we are in lock down and no shopping until the middle of next week. I used what we had I used 2 corgettes, 2 onions, 2 390g of tomato passata and 1 litre of chicken stock 2 stock cubes and a litre of water. I followed the recipe as regards cooking the courgette and onion then added the passata and allowed to cook for a few minutes the added the flour and tumeric and simmered for 30 minutes. I then used a stick blender, the smell was lovely it was lunch time so I had a bowl it was delicious so I had a second bowl. Oink oink
8th Sep, 2019
This was really good very tasty & a brilliant way to use some those tomatoes & courgettes from the garden. Just a couple of points, 2L of stock is way too much for such watery veg. 500ml may be enough. I used 1L but strained off 500ml which I have frozen to add to another soup one day, & I still had a great lunch for 2 plus several freezer portions.
4th Sep, 2019
I had a glut of courgettes and tomatoes that needed using up so decided to make some soup. I experimented with the soup. I did it the same way I do the courgette and tomato risotto on this site. I roasted the courgettes, onions and tomatoes ( a mixture of red, black cherry and yellow tomatoes) and liquidised them with just over a litre of stock using one chicken and one vegetable cube. It is amazing, one the best soups I have made with no flour or turmeric. Definitely be making this soup again
4th Oct, 2018
We liked this soup but I did enhance it with 3 x roasted red peppers left over and some cannellini beans to use them up. It was delicious with only 1.5l of stock. I blended it but left some pieces of courgette for texture.
12th Aug, 2017
Followed the recipe without stock cubes. Just used one litre of water, plus pinch of sea salt and ground half teaspoon whole black peppercorns. I used home grown, very large courgettes, home grown black Russian, Marmande and Golden Sunrise tomatoes. No flour. Very tasty. I will freeze the excess as base for more soups.
Bonnie P
7th Jun, 2017
I doubled the quantities because I was batch cooking for a community cafe. I found I only needed half the quantity of liquid though i.e. 1 litre if you are doing the quantities in the above recipe. Otherwise I followed the recipe exactly. The finished soup was delicious and double quantity made 22 generous servings. Will definitely make this again as it was enjoyed very much.
Rosanne Bell
14th Aug, 2016
I thoroughly enjoyed this soup. I only added 1 liter of stock and also some garlic granules and chilli powder. As a type 1 diabetic with kidney & protein problems, I find these recipes extremely useful because they contain all the nutritional values :-)
9th Aug, 2016
I made this last night and it wasn't as great as all the reviews for it, not too sure where I went wrong! I used the right amount of courgettes and tomatoes (Sainsburys salad tomatoes and a few baby plum toms). Based on feedback I also added a bit of paprika and chilli flakes... maybe I added a bit too much turmeric (didn't bother measuring). I only added 70% of the water and still found it quite watery so I added in some shredded lettuce too. Overall it was fine, and great for a low calorie meal, but really lacking in flavour!
9th Dec, 2015
I normally tweak recipes but I made this to the recipe and we thoroughly enjoyed it. Definitely will be in my freezer again.


lynnette 1952
22nd Oct, 2015
How many ml is a serving.
18th Jul, 2013
21 chicken stock cubes seems rather too many?!
SiksiMiksi's picture
10th Aug, 2013
That's 2 litres of chicken or vegetable stock made from cubes, not 21 cubes.
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