We make this Zucchini Soup recipe all year long. Roasting the zucchini adds a deeper flavor to this soup, finished off with a touch of cream.
Scale
Ingredients
- 12 cups diced zucchini (2 extra large zucchini or about 6 small zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 cup plus 1 tablespoon of olive oil
- 1 tablespoon butter
- 1 cup diced onion
- 1/2 of a medium jalapeño, seeded and diced
- 1/2 cup diced carrots
- 2 teaspoon chopped garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon cumin
- 1 bay leaf
- 4 cups chicken stock (can also use vegetables broth)
- 1 cup water
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 425 degrees.
- Spray two baking sheets with cooking spray and divide the diced zucchini between the pans.
- Drizzle half of the olive oil onto each baking sheet, half of the salt and half of the pepper. Toss the zucchini to coat.
- Roast for 35 minutes, turning once halfway between cooking. While the zucchini is roasting you can start the soup.
- Add the remaining tablespoon of olive oil and butter to a large pot over medium heat.
- Add the diced onion, garlic, jalapeño and carrot. Cook for 7-8 minutes until the vegetables have softened.
- Add the salt, pepper and cumin, and bay leaf, then pour in the chicken stock and stir.
- When done, add the roasted zucchini to the pot and simmer for 20 minutes.
- Remove the bay leaf, then blend the soup with a stick blender until smooth.
- Stir in the cream a taste for seasonings.
- Category: Soup
- Method: Stove Top
- Cuisine: American
