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.

★★★★★ 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