Zucchini Soup

Here’s another dish perked-up with the use of mascarpone – in a surprisingly delightful ‘summer’ soup. Made with zucchini (courgette) and pesto, it’s a soup that’s light enough for a summer evening. I serve mine with bread and a little pate or hummus for a light meal.

Zucchini Soup

Zucchini Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Vegetarian
Serves: 4
  • 1 small white onion
  • 3 large zucchini/courgette (about 500-600g)
  • couple cloves of garlic
  • 250ml (1 cup) vegetable stock
  • handful of fresh mint leaves, chopped
  • about ¼ cup of pesto (ie: a couple big scoops)
  • an equal-sized dollop of mascarpone ^
  • salt
  • dried rosemary
  • Parmesan (fresh grated)
  1. Chop the onion and zucchini and crush the garlic.
  2. Fry with a little oilve oil in a large stock pot for about 5-10 minutes over medium heat to soften up the vegetables.
  3. Add the stock, most of the mint, and all of the pesto. Bring to a boil and let simmer for about 5 minutes.
  4. Remove from the heat and carefully blitz in a food processor in batches or use a hand blender to make a thick soup.
  5. Return to the pot and stir in the mascarpone along with a hefty dash of salt and dried rosemary. Serve with a sprinkling of Parmesan, the remaining mint and an extra dollop of mascarpone.
The recipe that inspired this used ricotta rather than mascarpone. I’ve tried both and I prefer the creamier finish of the mascarpone.

I would encourage you to experiment with different pestos – my favorite variation of this soup was with a cashew and basil pesto.

This soup is great for warmer weather, but you can carry it into the colder months too. Perhaps consider leaving out the mint and substituting a little chili instead.


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