{ Roasted Zucchini Soup }

Every time I see my parents, they bring me cucumbers and zucchinis from their garden These are just regular cuks and zuks, these are GIANT! Even though the weather us unseasonably warm, I was craving soup (blame the baby bump)! This HUGE zucchini was staring at me so I decided to make this quick and easy roasted zucchini soup!

{ ingredients }

  • 2 Tbs. olive oil
  • 1 giant zucchini (or two medium), chopped (skin on)
  • 2 medium/small red potatoes, chopped (just to add a bit of thickness)
  • 1 red onion, chopped
  • 2 cloves of garlic
  • 1 poblano pepper, chopped with seeds removed (OPTIONAL)
  • 4 cups of vegetable broth (store-bought or homemade)
  • 1 stick of unsalted butter
  • 1 heaping tsp. white pepper
  • 1 heaping tsp. salt
  • Additional salt & pepper to taste
  • Raw zoodles or zucchini shavings and fresh thyme for garnish (OPTIONAL)

{directions}

  1. Preheat oven to 375 degrees F. Place zucchini, onion, garlic cloves & potato on baking sheet. Drizzle with oil and salt and pepper. Roast for 25-30 minutes, or until fragrant and starting to brown.
  2. Removed baking sheet from the oven and use a spatula to scoop all vegetables into the large pot. Pour the vegetable broth over mixture and stir. Bring pot to a boil and then simmer for an additional 5 minutes and stir in salt, pepper and butter until melted.
  3. Blend with an immersion blender until smooth.
  4. Serve in bowls garnished with raw zucchini and fresh thyme (if you want to be fancy).
  5. Yum! Enjoy!

You could make a roasted veggie soup with any veggies you would like (check out my other roasted veggie soup recipes). Just roast, add to a pot and fill with broth. The broth should be just above the veggies in the pot.

Makes about 4-6 servings.

{ Keep Coooking in Love & Light } 


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