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)

★★★★★ 2 Reviews
cfwilliams avatar
By Christine Williams
from Washington, DC

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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serves 3-4
cook time 1 Hr 10 Min

Ingredients

  •   1
    sweet white onion (vidalia or maui)
  •   2-3
    zuchinni
  •   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

How To Make

  • 1
    Preheat oven to 375 degrees
  • 2
    Peel and chop onion into large chunks
  • 3
    Halve zuchinni lengthwise and chop into large chunks, equivalent to the size of the onion chunks
  • 4
    Cover roasting pan or cookie sheet with foil and dump the veggie chunks onto the pan
  • 5
    Drizzle the chunks with olive oil and lightly season with salt and pepper
  • 6
    Roast the veggies for 45 minutes to one hour until bits of them are carmelized and golden brown
  • 7
    Bring the broth to a boil in a pot on the stove, dump the roasted veggies into the boiling broth, and cook for 10 minutes
  • 8
    Let the veggies and the broth cool for 15-20 minutes
  • 9
    When 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
  • 10
    Taste and adjust seasoning
  • 11
    Pour soup into serving bowls and serve warm, garnished with parmesean cheese
  • 12
    Bon Appetite!

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