Roasted Zuchinni And Onion Soup...(don't Let The Number Of Steps Fool You, This Recipe Is So Easy; I'm Just Thorough In My Steps List)

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Roasted Zuchinni and Onion Soup...(don't let the number of steps fool you, this recipe is SO easy; I'm just thorough in my steps list)

Christine Williams


I love this recipe for 3 reasons besides the obvious (it's delicious):

1. It is Easy
2. It is Healthy
3. Possible variations are endless

I found this recipe in the food section of the Washington Post and have made it several times, changing the amounts of olive oil and playing with different seasonings each time. Roasting fresh herbs along with the veggies is a nice touch, but not necessary.

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★★★★★ 2 votes
1 Hr 10 Min


sweet white onion (vidalia or maui)
2-3 Tbsp
olive oil, extra virgin
3-4 c
chicken or vegetable broth
salt and pepper to taste
several pinch
grated or shaved parmesean cheese


1Preheat oven to 375 degrees

2Peel and chop onion into large chunks

3Halve zuchinni lengthwise and chop into large chunks, equivalent to the size of the onion chunks

4Cover roasting pan or cookie sheet with foil and dump the veggie chunks onto the pan

5Drizzle the chunks with olive oil and lightly season with salt and pepper

6Roast the veggies for 45 minutes to one hour until bits of them are carmelized and golden brown

7Bring the broth to a boil in a pot on the stove, dump the roasted veggies into the boiling broth, and cook for 10 minutes

8Let the veggies and the broth cool for 15-20 minutes

9When mixture is cool enough not to explode in a blender, dump the veggies and broth into a blender and pulse for 10 second intervals several times for a chunkier soup or blend until smooth

10Taste and adjust seasoning

11Pour soup into serving bowls and serve warm, garnished with parmesean cheese

12Bon Appetite!

About this Recipe

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tag: Quick & Easy