Roasted Zucchini Soup

Roasted Zucchini Soup soup This Roasted Zucchini soup is a delicious and comforting dish perfect for any occasion. With its creamy texture and refreshing flavor, it's a great way to enjoy the abundance of summer squash. vegetable soup Roasted Zucchini Soup zucchini

This Roasted Zucchini soup is a delicious and comforting dish perfect for any occasion. With its creamy texture and refreshing flavor, it’s a great way to enjoy the abundance of summer squash. It is loaded with flavor from the shallots, garlic, basil, lemon and parmesan cheese. Satisfyingly green thanks to the spinach and nice and rich from the bit of cream drizzled in at the end. This is like the soup version of the ever so popular spaghetti alla nerano minus the pasta and frying the zucchini- much easier and just as delicious and comforting.

Roasted Zucchini Soup

Zucchini Soup Recipe Ingredients

  • OLIVE OIL: I use extra virgin olive oil for drizzling the zucchini before roasting it.
  • BUTTER: For sautéing the shallots and garlic. Feel free to use olive oil instead. I usually use unsalted butter.
  • SHALLOTS: I love the flavor shallots add to just about any dish but you can easily substitute with a yellow onion or even a leek for even more flavor.
  • GARLIC: Adds loads of flavor - feel free to adjust amounts to taste
  • ZUCCHINI: Fresh zucchini is always best for this recipe. You do not need to peel zucchini - that is up to you. I never do.
  • BROTH: I usually use chicken broth but vegetable broth/ stock works well too
  • HERBS & SPICES: I kept things simple with salt and pepper and fresh basil but thyme or even some dill would be nice here too. I love using fresh herbs for the best flavor in this soup.
  • SPINACH: I love to add more greens where I can. The spinach not only adds more veggies and nutritional value to the soup but it also adds to the vibrant green colour. I prefer to use fresh spinach.
  • LEMON JUICE: Adds a hint of brightness to the soup. Start with 1 tablespoon then add more to taste after. I recommend freshly squeezed lemon juice. If you want even more lemony flavor I would add some lemon zest too.
  • PARMESAN CHEESE: Fresh finley grated parmesan cheese is what I use and it melts right into the soup and adds so much savory flavor. Nutritional yeast would be a good option if you want to keep this vegan or dairy-free
  • HEAVY CREAM: It adds creamy richness to the soup or you can substitute it with Greek yogurt, sour cream, or coconut milk.

Roasted Zucchini Soup

Variations and Garnish Ideas for this Cream of Zucchini Soup

  • This soup is already just thick enough to my liking but if you want it super thick like stand a spoon in it thick you could add a peeled and minced russet potato into the soup to help thicken it. But you may need to simmer the soup longer so that the potato cooks through. Another option is to add in a small can of drained white beans/ cannellini beans. This would also add some plant protein to the soup. You may need to adjust amount of broth as needed.
  • Buttery CROUTONS are so good! You get a nice textural component with the creamy soup - a great soup topper
  • Serve with a swirl of CREAM, yogurt, creme fraiche, sour cream or coconut yogurt adds a creaminess, but is totally optional.
  • Serve with a drizzle of OLIVE OIL which adds richness.

Roasted Zucchini Soup

Roasted Zucchini Soup

How to Make Roasted Zucchini Soup:

This soup is quite simple and loaded with fresh ingredients and full of flavor! Here are the basic instructions (full details below)

  1. Prep Zucchini: Wash and trim ends as needed. Slice each of them into spears. (I usually cut them down the length in half then each half in half again.) Toss with olive oil, salt and pepper and roast until tender. Once done rough chop them.
  2. Sauté Aromatics: Saute the shallots and garlic in a large pot with butter until tender and fragrant.
  3. Add Zucchini & Broth: Add zucchini and broth and simmer 5 min (short cook time cause zucchini has been roasted and is already tender)
  4. Stir in Spinach & Basil: Add spinach and basil to pot along with the lemon juice and continue to simmer another 2-3 min.
  5. Puree: Using a blender or immersion stick blender puree the soup in batches if needed until it is completely smooth and return to pot.
  6. Stir In Cream & Parmesan Cheese: Stir in the cream and parmesan cheese. Ladle out into bowls and garnish with whatever you like. A squeeze of lemon juice would be nice too!

Zucchini Soup Storage, Freezing & Re-heating

  • STORAGE: Store this soup still in an airtight container in the fridge for up 3-5 days
  • FREEZING: This soup is easy to freeze. Transfer cooled soup to an air tight container or portion out into freezer bags and store in the freezer for up to 3 months. To serve, allow it to thaw in the refrigerator overnight.
  • REHEATING: Reheat on the stovetop over medium-low heat for 5 minutes until warmed through or in the microwave for less time.

Roasted Zucchini Soup

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Recipe

Servings: 4
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Ingredients

For the Zucchini

  • 2lbs zucchini (approx 5 small to medium size)
  • 1 tablespoon Olive Oil
  • Pinch of salt and pepper

For the Soup

  • 2 tablespoons butter
  • 2 shallot, peeled and chopped
  • 3 garlic cloves, peeled and chopped
  • 3 cups chicken stock
  • 1 cup packed baby spinach
  • 1/4 cup fresh basil leaves, rough chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 3/4 cup finely grated Parmesan cheese
  • 1/4 cup heavy Cream

Directions

  1. Preheat the oven to 425˚F and line a baking sheet with parchment paper or foil.
  2. Trim the ends of zucchini and slice each of them into spears. (I usually cut them down the length in half then each half in half again.) Toss the sliced zucchini with olive oil and transfer them to the baking sheet. Sprinkle with a good pinch each of salt and pepper. Roast for 15-20 minutes or until tender and starting to golden around the edges. Once out of the oven I like to chop each piece in half or into thirds so it’s easier q to transfer them to pot.
  3. In the meantime, melt the butter in a Dutch oven or soup pot over medium heat. Add shallots and garlic to the melted butter and cook for 2 to 3 minutes or until tender.
  4. Stir the roasted zucchini into the pot and cook for a minute. Pour in the broth and increase heat to medium high/high and bring to a boil. Reduce heat to a simmer; simmer for 5 minutes.
  5. Stir in the spinach, basil and lemon juice and cook 2 more minutes.
  6. Remove pot from heat and ladle into a high speed blender and blend until smooth or using an immersion blender, blend the soup until it is creamy and smooth.
  7. Return the soup to the pot and place it on low heat. Add the cream and Parmesan cheese, stirring until the cheese has melted and the cream is fully incorporated.
  8. Taste the soup for salt and pepper; adjust accordingly. Thin out with more broth if desired.
  9. Ladle the soup into bowls and enjoy!

Roasted Zucchini Soup