Zucchini, Pea and Basil Soup With Parmesan Croutons



Prep time: 10 mins  
Cooking time: 30-35 mins 
Serves: 4


  • 1 Leek 
  • 1 Brown Onion   
  • 3 Garlic Cloves 
  • 700g Zucchini 
  • 1L Vegetable or Chicken Stock 
  • 300g Peas 
  • ¼ Bunch Basil 
  • 50g Butter 
  • 300ml Cream 
  • 4-5 Slices Sourdough Bread  
  • 100g Parmesan Cheese or Pecorino 
  • Salt & Pepper  
  • Olive Oil



  1. Preheat the oven to 200°C.
  2. Finely dice the leek and the onion. Finely chop the garlic and dice the zucchini, set aside.
  3. Cut the bread into small cubes and place on a baking tray. Drizzle with olive oil and season with salt and pepper. Grate some parmesan cheese on top. Toss well and place into the oven for 12-15 mins until golden brown and crunchy.
  4. Bring a deep casserole type dish or a pot to medium high heat, drizzle with olive oil and add the onion. Cook for 3 mins, add the leek and the garlic. Cook for a further 3-5mins until soften and golden.
  5. Add the zucchini and cook for 5mins stirring occasionally. Add the stock, bring to the boil. Pick the basil leaves and set aside. 
  6. Add the cream and add the peas. Season with salt and pepper. Bring to the boil and cook for 5mins. 
  7. Add basil leaves and the butter. Turn off the heat and blend the soup using a stick blender. 
  8. Serve hot with croutons and grated parmesan cheese. Enjoy. 

Ingredients for Zucchini, Pea and Basil Soup With Parmesan Croutons

Onion Brown Each

$1.00 ea

Garlic Head Each

$3.00 ea

Zucchini Black Each

$0.40 ea

Fresh Herbs Basil Bunch

$2.00 ea

Leeks Each

$2.00 ea

Campbells Real Stock Chicken 1L

$2.99 ea