Courgette, Basil and Brie Cheese Soup

Courgette, Basil and Brie Cheese Soup

  • Prep Time: 10 mins
  • Total Time: 50 mins
  • Servings: 4-6

    • About This Recipe

    “Found this in a magazine, great flavours.”

    Ingredients

  • 1ouncebutter
  • 1mediumonion, chopped fine
  • 1mediumpotato, peeled and cubed
  • 1garlic clove, chopped fine
  • 1dashwhite wine
  • 1/2 pintvegetable stock
  • 1 1/4 lbscourgettes, chopped
  • 7fluid ouncesmilk
  • 7ouncesbrie cheese( chopped)
  • 3tablespoonscream
  • 15basil leaves, torn, plus extra to garnish
  • salt and pepper

    • Directions

  • Melt the butter in a large heavy-based pan and fry the onion 2-3 minutes until softened.
  • Add the potato, garlic and wine, and cook for a further 5 minutes.
  • Stir in the stock and courgettes and bring to the boil.
  • Reduce heat, then cover and simmer gently for 20 minutes or until the potato is cooked.
  • Pour in the milk, add the Brie and heat through gently until melted.
  • Stir in the cream and basil, and warm through without letting it boil.
  • Season and serve with the extra basil sprinkled on top.
  • * If you want a smoother soup just run a stick blender through it a few times.or even place in blender and pulse.

    • Reviews

  • “Delicious!I did not have cream, and used 2 year aged cheddar instead of the brie. It came out really tasty, thank you so much for a great recipe.”

  • “I served this for Christmas Day Lunch since we have mainly vegetarian guests in our extended family, and it was WONDERFUL… my nephew liked it very much and at age 16 it was the *first* time he had ever eaten soup! 5 stars for leaving SiLspeechless as she was certain he wouldn’t try it LOL ! I confess that I have a form of dyslexia that forces me to read “1 clove of garlic” as “add 3 cloves of garlic” and after adding the basil leaves, the other handful I had looked lonely so I added them too… I doubled the recipe and the splash of white wine was a really decent sized puddle, um… an entire half bottle to be precise, but it was Christmas day and my potatoes were huge and there was brie in a massive chunk from the cheese shop and…well it all turned out very very nicely indeed. Fussy guests raved… nephew ate soup for the first time in his life, and LIKED it and MiL said I could make it again… any time, for her… in a manner that was more instruction than request. I omitted the milk becuase with the larger quantity of wine it was a little thin, but after adding the brie and basil it thickened up nicely when I used the stick blender. Thanks Evie for a recipe of restaurant quality taste that is easy to make as well. Top marks and a definiate thumbs up from our family and friends. Thanks!”

  • “Yummmmy! This is a very thick soup with lots of flavour — so much that I didn’t add any salt and only a little pepper. At first I was worried there wouldn’t be enough stock to cook the potatoes in, before the pot boiled dry, but it worked out just right and I’m glad I resisted the temptation to add more liquid. I blitzed the soup at the end, just to make it a bit smoother. “

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