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Roasted Zucchini Soup

  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 Servings 1x

A hearty, comforting soup recipe that’s good for you too!

Scale

Ingredients

For the Roasted Zucchini

  • 12 cups diced zucchini (2 extra large zucchini or about 6 small zucchini)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/4 cup olive oil, divided

For the soup

  • 1 T. olive oil
  • 1 T. butter
  • 1 onion, diced
  • 1/2 of a jalapeno, seeded and diced (if you like it a little spicier you can throw in the whole thing)
  • 2 carrots, peeled and diced
  • 1 teaspoon chopped garlic
  • 1/2 t. salt
  • 1/4 t. pepper
  • 1/2 t. cumin
  • 1 bay leaf
  • 4 c. chicken stock
  • 1 c. water
  • 1/4 c. heavy cream

Instructions

  1. Heat the oven to 425 degrees.
  2. Spray two baking sheets with cooking spray and divide the copped zucchini between the pans.
  3. Drizzle half of the olive oil onto each baking sheet, half of the salt and half of the pepper. Toss the zucchini to coat.
  4. Roast for 35 minutes, turning once halfway between cooking. While the zucchini is roasting you can start the soup.
  5. In a large stock pot, add the oil and butter over medium-high heat.
  6. Add in the diced onion, garlic, jalapeño and carrot. Cook for 15 minutes until the vegetables are soft.
  7. Add in the salt, pepper and cumin, and bay leaf and cook for another 10 minutes.
  8. Next add the chicken stock and the roasted zucchini and simmer over medium heat for 20 minutes.
  9. Remove the bay leaf, then blend the soup with a stick blender until smooth.
  10. Stir in the cream a taste for seasonings.
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American

Keywords: soup recipe, healthy soup recipe, creamy soup recipe, zucchini recipes