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Easy Roasted Zucchini and Tomato Soup Recipe

Easy Roasted Zucchini and Tomato Soup Recipe
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★★★★★

5.1 from 9 reviews

This easy roasted zucchini and tomato soup combines the natural sweetness of vine-ripened tomatoes and tender roasted zucchinis for a comforting, flavorful dish. Enhanced with garlic, onion, and fresh or dried basil, the soup is pureed to a creamy texture and can be enriched with Parmesan cheese and cream or coconut milk. Perfect for a cozy lunch or light dinner, this soup is simple to prepare, full of rich roasted flavors, and adaptable to vegan and dairy-free diets.

Ingredients

Scale

Vegetables:

  • 4 medium tomatoes, halved
  • 2 medium zucchinis, sliced
  • 1 small onion, quartered
  • 3 cloves garlic, peeled

For the Soup:

  • 2 tablespoons olive oil
  • 3 cups vegetable broth (or chicken broth)
  • 1 teaspoon dried basil (or 1 tablespoon fresh basil)
  • Salt and pepper, to taste

Optional Add-ins:

  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup heavy cream or coconut milk (for creamier soup)

Instructions

  1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature helps achieve the perfect caramelization on the vegetables during roasting.
  2. Prepare the Vegetables: Arrange the halved tomatoes, sliced zucchinis, quartered onion, and peeled garlic cloves on a baking sheet. Drizzle with olive oil and season generously with salt and pepper. Toss gently to ensure all the vegetables are evenly coated with oil and seasoning.
  3. Roast the Veggies: Place the baking sheet in the oven and roast the vegetables for 25 to 30 minutes. Roast until they are tender and have browned edges, which enhances their natural sweetness and flavor.
  4. Cool Down: Remove the roasted vegetables from the oven and allow them to cool slightly to avoid splattering when blending and to make handling easier.
  5. Blend Everything Together: Transfer the roasted vegetables to a blender or food processor. Add the vegetable broth and dried basil. Blend until the mixture is smooth and creamy. If the soup is too thick, add more broth or water to reach your desired consistency.
  6. Heat the Soup: Pour the blended soup into a pot and warm it over medium heat. Stir occasionally to prevent sticking and ensure even heating.
  7. Add Cheese & Cream: Stir in the Parmesan cheese and heavy cream or coconut milk if using. This step adds richness and depth to the soup. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Serve & Enjoy: Ladle the hot soup into bowls. Garnish with extra Parmesan cheese and fresh basil leaves if desired. Serve immediately for a cozy and delicious meal.

Notes

  • Fresh vine-ripened tomatoes yield the best natural sweetness, but canned whole tomatoes can be used if fresh aren’t available.
  • If zucchini is unavailable, yellow squash is a great substitute with similar texture and flavor.
  • For a milder onion flavor, substitute shallots or scallions, or skip onion entirely in a pinch.
  • Use dried basil sparingly, as it’s more potent than fresh; halve the quantity if using dried.
  • Dairy-free alternatives like nutritional yeast can replace Parmesan for a similar cheesy flavor.
  • Roast vegetables spread out in a single layer to avoid steaming and promote caramelization.
  • This soup freezes well for up to 3 months; thaw overnight in the fridge before reheating.
  • To make the soup vegan, omit Parmesan and use coconut milk or plant-based creams.

Nutrition

Keywords: Roasted zucchini soup, tomato soup, creamy vegetable soup, easy vegetarian soup, healthy soup recipe, roasted vegetable soup

Find it online: https://kitchenwithkai.com/easy-roasted-zucchini-and-tomato-soup-recipe/