Description
A creamy and delicious roasted zucchini soup that is perfect for a light meal or appetizer.
Ingredients
Scale
- 3 medium zucchini, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/2 cup heavy cream (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Spread zucchini, onion, and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast in the oven for 25-30 minutes until vegetables are tender and slightly browned.
- Transfer roasted vegetables to a pot, add vegetable broth, and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream if using and heat through.
- Serve warm and enjoy!
Notes
- You can use yellow squash in addition to zucchini for more flavor.
- Adjust seasoning to taste.
- This soup stores well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg