Roasted Zucchini Soup

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Roasted Zucchini Soup

Yield: 2 servings (easily doubled or tripled)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time:  40 minutes

 

Ingredients:

3 medium zucchinis, ends cut off, then cut in half lengthwise

1 shallot, diced

4 garlic cloves, peeled and cut in half

1 TBSP extra virgin olive oil and more for drizzling

1 tsp each, dried oregano and dried thyme

½ tsp each salt and ground black pepper

1 cup vegetable broth

1 TBSP each, fresh dill and fresh chives

Sprigs of fresh dill and snipped fresh chives for garnish

Sour cream or dairy free sour cream for serving

Directions:

  1. Preheat the oven to 400 degrees.

  2. On a parchment-lined sheet pan, lay the zucchini cut-side up. Also add the shallot and garlic. Drizzle 1 TBSP olive oil and rub to coat. Sprinkle the thyme, rosemary, salt and pepper onto the zucchini. 

  3. Roast in the oven for 20 minutes, then remove the garlic and shallot to a blender. Put the sheet pan back into the oven to finish roasting the zucchini for 10 or 15 more minutes. The zucchini is ready when it is browned slightly and softer. 

  4. When the zucchini is ready, let it rest for a few minutes to cool slightly. 

  5. Once cooled, add the zucchini to the blender. Add the vegetable broth, dill and chives, then pulse to puree. Check seasonings and adjust if desired.

  6. Serve in bowls and top with sour cream (or dairy free sour cream), fresh dill, and chives.

  7. Drizzle with more olive oil if you would like. 

Notes:

  • Can be stored in the refrigerator for a few days.

  • Can be served chilled or at room temperature.

  • This is a wonderful first course or light lunch.