Courgette And Brie Soup

This lovely courgette soup recipe has added the little gourmet extra: brie cheese. You might think, these two ingredients do not go along, but they do!

The cheese adds a special touch to this soup, which makes it go from an everyday soup to a festive soup.Served with crispy, homemade croutons and a dash of sour cream, this light soup becomes a highlight.

Tips for a good result

  • Start by roasting your courgettes whole in a hot oven until they are soft and slightly charred. This will add great flavour to your soup.
  • Add enough of creamy brie cheese to your soup for a rich and delicious flavour. If you do not like the slightly bitter taste or the brie’s rind, remove it before adding to the soup.

How to pick out fresh courgettes

When you purchase the courgettes, be sure to inspect them for freshness and damage. The courgettes should be firm and free of blemishes or bruising. The ends should be firm, not soft.

In general, the bigger the courgette (zucchine) the more bitterness it holds. So you better choose smaller ones.

If possible, try to buy courgettes that were picked within the last day or two. Once you have brought the courgettes home, store them in the refrigerator and use them within a few days for the best quality and flavor.

Also try other soups, like our famous Polish borshtsh, Belgian chicken soup or the delicate German asparagus soup.


Courgette (zucchine) and Brie Soup

Yummy courgette and brie soup. Perfect to be served with fresh bread. A quick meal for busy days. Try our recipe.
5 from 9 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Soup
Cuisine International
Servings 6 servings
Calories 276 kcal



  • 2 large leeks washed and sliced
  • 50 g butter
  • 750 g courgettes (about 3 – 4), sliced
  • 80 g Brie
  • 2 medium sized potatoes peeled and cubed
  • 1 L chicken or vegetable stock
  • 100 ml white wine


  • Sauté the sliced leeks in butter until they get soft.
  • Add the courgettes, potatoes as well as stock and white wine (if served to kids, leave it out) and simmer for approximately 20 minutes or until the vegetables are soft.
  • Add the brie and simmer for a further couple of minutes just to soften the cheese.
  • Remove from the heat and pureé the mixture until smooth.
  • Heat through, check for seasoning and serve.


Serving: 1servingCalories: 276kcalCarbohydrates: 17gProtein: 13gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 179mgPotassium: 732mgFiber: 3gSugar: 4gVitamin A: 592IUVitamin C: 37mgCalcium: 61mgIron: 1mg
Keyword cheese soup, Zucchine soup, Zucchini soup
Tried this recipe?Mention @mygoldenpearfood or tag #mygoldenpear!
Share on Facebook Share on Twitter

All content 100% human written!
Image credits: Unless otherwise stated: ©Angela Darroch, ©Pro Stock Media via or ©
As an Amazon affiliate, I earn from qualifying purchases.

About Susan 174 Articles
Hi, I am Susan. I love the art of cooking and I love life! Also am keen to inspire you and try out new ways of cooking. Here on My Golden Pear I write about the latest food trends, recipes and share my travel discoveries. As I am German by birth, you will also find many authentic German recipes here. Enjoy!

1 Comment

  1. 5 stars
    Hello, I sefved this soup as starter, everybody liked it. I added crisps, it was yummy.

Leave a Reply

Your email address will not be published.

Recipe Rating