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Roasted Zucchini Soup

Roasted Zucchini Soup

The roasting intensifies the flavor of the vegetables and the all-natural stock allows you to avoid soup mixes and keep things healthy and nutritious.  

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


Roasted Zucchini Soup:

  • 2 pounds zucchini
  • 2 tablespoons oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Various spices, as preferred

Basic Vegetable Stock:

  • 3 carrots
  • 3 stalks celery
  • 1 large onion
  • 2 cups fresh herbs
  • 1 whole head garlic
  • 1 tablespoon black peppercorns
  • 8 cups water


Roasted Zucchini Soup:

1. Roast vegetables in a 450°F oven with oil, salt, pepper and additional spices of choice.

2. Bring stock to a simmer (can use homemade or store-bought stock).

3. Combine 4 cups of stock and roasted vegetables. Simmer for 15 minutes.

4. Puree until very smooth (use a blender or immersion blender).

5. Serve or freeze for later us

Basic Vegetable Stock:

1. Place all ingredients in a large pot. Bring to a boil and simmer for an hour.

2. Let cool and strain.

Tip: You can divide the stock into small containers for later use.