Courgette, Basil, and Brie Cheese Soup is a delightful blend of flavors that come together harmoniously in this comforting dish, perfect for a cozy lunch or snack. This recipe, with its easy-to-follow steps, ensures a satisfying result in under an hour, making it an ideal option for those seeking a quick and tasty meal on a busy day. Let’s dive into the details and ingredients needed to prepare this culinary masterpiece!
Courgette, Basil, and Brie Cheese Soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: Makes approximately 4 servings
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Tablespoon butter |
| 1 | Onion, finely chopped |
| 1 | Potato, peeled and diced |
| 1 | Garlic clove, minced |
| 1 | Splash of white wine |
| 1/2 | Pound courgettes, roughly chopped |
| 1 1/4 | Cups vegetable stock |
| 7 | Ounces Brie cheese, rind removed and diced |
| 7 | Fluid ounces milk |
| 3 | Tablespoons heavy cream |
| 15 | Fresh basil leaves, plus extra for garnish |
Instructions:
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Saute Onion: In a large heavy-based pan, melt the butter over medium heat. Add the finely chopped onion and sauté for 2-3 minutes, or until softened and translucent, releasing their aromatic flavors into the buttery base of the soup.
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Add Aromatics: Incorporate the diced potato and minced garlic into the pan, stirring them into the onion mixture. Pour in a splash of white wine to add depth of flavor and let it simmer with the vegetables for approximately 5 minutes, allowing the wine to reduce slightly.
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Introduce Stock and Courgettes: Stir in the vegetable stock, combining it well with the sautéed vegetables. Then, add the roughly chopped courgettes (zucchinis), ensuring they are evenly distributed throughout the simmering liquid. Allow the mixture to come to a gentle boil.
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Simmer: Reduce the heat to low, cover the pan, and let the soup simmer gently for about 20 minutes, or until the potatoes are tender and easily pierced with a fork. This slow simmer allows the flavors to meld together, creating a rich and hearty base for the soup.
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Incorporate Cheese and Milk: Once the potatoes are cooked through, pour in the milk and add the diced Brie cheese to the pan. Stir gently, allowing the cheese to melt into the soup and infuse it with creamy goodness. Continue heating until the cheese is fully incorporated and the soup is heated through.
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Add Cream and Basil: Stir in the heavy cream and torn basil leaves, infusing the soup with freshness and richness. Be careful not to let the soup boil at this stage; instead, warm it through gently to preserve the delicate flavors.
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Season and Serve: Season the soup to taste with salt and pepper, adjusting the seasoning according to your preferences. Ladle the warm soup into bowls and garnish each serving with extra torn basil leaves for a vibrant finish.
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Optional Smoothness: For a smoother texture, use a stick blender to blend the soup directly in the pot, or transfer it to a blender and pulse until desired consistency is achieved.
This Courgette, Basil, and Brie Cheese Soup is a true crowd-pleaser, boasting a creamy texture, fragrant aroma, and depth of flavor that will have everyone coming back for seconds. Whether enjoyed as a light lunch or a comforting snack, this recipe is sure to become a favorite in your repertoire. Serve it alongside crusty bread or a simple green salad for a complete and satisfying meal experience. Bon appétit! 🍲🌿
