Description
A cozy, creamy soup made from roasted zucchini, garlic, and onion blended into a velvety base, finished with lemon and a swirl of cream.
Ingredients
Scale
- 4 medium zucchini, sliced
- 1 large yellow onion, chopped
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup heavy cream (optional)
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the zucchini, onion, and garlic on the baking sheet. Toss with olive oil, salt, pepper, and thyme.
- Roast for 25-30 minutes, or until vegetables are tender and slightly golden.
- Transfer the roasted vegetables to a soup pot. Add vegetable broth and bring to a simmer for 10 minutes.
- Remove from heat and blend until smooth using an immersion blender or standard blender.
- Stir in the heavy cream and lemon juice. Taste and adjust seasoning if needed.
- Ladle into bowls, garnish as desired, and serve warm.
Notes
- Use overripe zucchini for deeper flavor.
- Add fresh basil or parsley before serving for extra brightness.
- For a thinner soup, add more broth during blending.
- Freeze in portions for quick future meals.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Keywords: zucchini soup, roasted zucchini, creamy zucchini soup, vegetarian soup, healthy soup