Description
A creamy and delicious roasted zucchini soup that is perfect for any occasion.
Ingredients
Scale
- 4 medium zucchinis, chopped into 1-inch pieces
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup heavy cream (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the chopped zucchinis, onion, and minced garlic with olive oil, salt, pepper, and dried thyme until evenly coated.
- Spread the vegetable mixture in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the zucchinis are tender and lightly browned.
- Remove the baking sheet from the oven and let the vegetables cool for a few minutes.
- Transfer the roasted vegetables to a blender or food processor. Add the vegetable broth and blend until smooth. If you prefer a chunkier texture, blend less.
- Pour the blended soup into a pot over medium heat. If using, stir in the heavy cream and heat until warmed through, about 5 minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves.
Notes
- For a spicier kick, add a pinch of red pepper flakes before roasting the vegetables.
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Roasted Zucchini Soup, Creamy Soup, Zucchini Recipe