Roasted Zucchini Soup

Laurie Sanders


On Ten Dollar Dinners, the hostess made roasted asparagus soup and said it could be made with any vegetable. We aren't crazy about asparagus at our house so I tried a version with zucchini. It was a hit.


★★★★★ 1 vote

15 Min
30 Min
Stove Top


  • 3 medium
  • 1/4 c
    olive oil
  • 2 clove
    minced garlic
  • ·
    salt and pepper
  • 4 c
    turkey, chicken or vegetable stock
  • 1 1/2 c
    heavy cream

How to Make Roasted Zucchini Soup


  1. Cut the zucchini into spears like dill pickles. Lay skin side down on a lightly greased cookie sheet. Mix olive oil with the minced garlic and brush and drizzle over the zucchini. Lightly salt and pepper zucchini. Oven roast at 450 degrees for about 20 minutes until just starting to brown.
  2. Put roasted zucchini and garlic in a food processor. Try not to get too much extra oil in it. Add 1 to 2 cups of stock and whirl it until smooth. Place in a stock pot with the rest of the stock and warm up. Salt and pepper to taste. Add the cream and warm back up to eating temperature. Serve with grilled cheese sandwiches or crackers or croutons.
  3. If you are vegan or strict vegetarian, use vegetable stock and omit the cream.

Printable Recipe Card

About Roasted Zucchini Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtag: #zucchini

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