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Here is a quick and easy soup that is light and easy on the palate, despite being rich and creamy from the cheese.

It goes extremely well with our Large Cheesy Croutons. Click here for the recipe. Enjoy!

Cheesy Baby Marrow Soup


  • 1 large onion
  • 1.2 kg baby marrows
  • 30 ml olive oil
  • 15 - 30 ml crushed garlic
  • 1.5 litres prepared chicken or vegetable stock
  • 30 ml corn flour
  • 90 g grated cheddar cheese
  • 60 g grated Parmesan (or more cheddar, instead)
  • 125 ml mascarpone cheese (or sour ceam)
  • 65 ml prepared pesto (optional but a delicious addition)
  • to serve: lemon- or basil-infused olive oil


Coarsely slice the onion and baby marrows. Heat the oil in a large saucepan and add the onion. Sauté until soft then add the baby marrows. Sauté until glossy then add the garlic and sauté until aromatic, about 1 minute, tops.

Add the stock and bring to the boil. Reduce the heat and simmer for 20 minutes or until you’re happy with the texture of the vegetables.

Remove the soup from the heat and using a stick blender, blend the mixture (in the saucepan) until smooth. At this stage you can push it through a sieve for a silky texture if you want to. Return the mixture to the heat and bring to a simmer again.

Mix the corn flour with a little cold water to a smooth paste and whisk into the soup.

Add the cheeses and stir until melted and the soup has thickened slightly.

Remove from the heat, stir in the pesto (if using) and serve with a drizzle of the fragrant olive oil and croutons.

Serves 8 or more (it is rich, so rather serve smaller portions)