Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Roasted Zucchini Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 45 reviews

This creamy zucchini soup is a comforting and nutritious dish perfect for any season. Roasted zucchini combined with tender potatoes and aromatic garlic creates a smooth, velvety texture enhanced by a touch of heavy cream. Easy to prepare and packed with flavor, this soup is ideal as a light lunch or a starter for dinner.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 1/2 lbs zucchini
  • 5 garlic cloves, minced (divided: 3 cloves for roasting, 2 cloves for sautéing)
  • 1 onion, chopped
  • 3 medium baking potatoes, peeled and chopped

Liquids & Oils

  • 2 Tablespoons olive oil, divided (1 1/2 Tablespoons for roasting, 1/2 Tablespoon for sautéing)
  • 4 cups chicken or vegetable broth
  • 1/4 to 1/2 cup heavy cream

Seasonings

  • Salt, to taste
  • Ground black pepper, to taste

Instructions

  1. Roast the zucchini: Preheat the oven to 450°F. Slice the zucchini into 1/2 inch pieces and toss with 3 minced garlic cloves, 1 1/2 tablespoons of olive oil, salt, and ground black pepper on a large rimmed baking sheet. Roast for about 15 minutes until the zucchini is tender and slightly golden.
  2. Sauté onions and garlic: While the zucchini roasts, heat the remaining 1/2 tablespoon of olive oil in a medium pot over medium heat. Add the chopped onion and the remaining 2 minced garlic cloves. Season with salt and pepper, and cook for 3-5 minutes until the onions are tender and fragrant.
  3. Cook potatoes in broth: Pour the broth into the pot with the onions and garlic. Add the peeled and chopped potatoes. Bring to a boil, then reduce to a simmer. Let cook for about 15 minutes until the potatoes are soft and cooked through.
  4. Combine and adjust liquid: Add the roasted zucchini to the pot. The liquid should barely cover the vegetables. If the soup seems too thick, add a splash of water or broth to adjust consistency, keeping in mind the zucchini will add moisture when pureed.
  5. Blend the soup: Carefully ladle the soup in 1-2 batches into a blender. Puree until smooth and creamy.
  6. Finish and serve: Return the pureed soup to the pot. Stir in 1/4 to 1/2 cup of heavy cream, adjusting to your preferred richness. Warm through gently, then serve immediately.

Notes

  • You can use vegetable broth to make the soup vegetarian.
  • Adjust the amount of cream according to dietary preference or substitute with coconut milk for a dairy-free version.
  • For extra flavor, garnish with fresh herbs like basil or parsley before serving.
  • Soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/creamy-roasted-zucchini-soup-recipe/