There’s something utterly comforting about a steaming bowl of soup, especially when it’s made with love and fresh ingredients. The Roasted Zucchini and Tomato Soup is all about bringing together the heartiness of garden-fresh vegetables and the warmth of home cooking into a single comforting dish. This recipe strikes a perfect balance between depth of flavor and simplicity of preparation. As the vegetables roast, their natural sugars caramelize, giving the soup a delightful sweetness. Meanwhile, the blend of Italian seasoning and garlic provides a fragrant and savory base that’ll have your taste buds begging for more.
This recipe not only warms the soul but is also incredibly straightforward to whip up. With just a handful of wholesome ingredients, you can create a nutritious meal that’s sure to become a household favorite. The velvety texture is achieved by pureeing the roasted veggies, resulting in a soup that’s as smooth as it is flavorful. Whether you’re making this on a chilly evening or serving it as a starter for a festive gathering, the Roasted Zucchini and Tomato Soup is bound to impress.
So, let’s delve into this delightful culinary experience that combines the richness of tomatoes, the freshness of zucchini, and a touch of garlic. You won’t want to miss the opportunity to enjoy a dish that’s as good for your soul as it is for your palate.
Why You’ll Love This Roasted Zucchini and Tomato Soup
- Simple Ingredients: Uses straightforward, fresh ingredients you may already have.
- Hearty and Healthy: Packed with nutrients, making it a guilt-free indulgence.
- Customizable: Easily modify the recipe with different herbs or added proteins.
- Quick and Easy: A breeze to prepare, perfect for busy weeknights.
- Comfort in a Bowl: Offers a cozy, warming experience that’s ideal for cooler days.
Preparation Phase & Tools to Use
Before you dive into creating the Roasted Zucchini and Tomato Soup, it’s essential to prepare your kitchen space. Begin by ensuring all your ingredients are ready to go. Chop the zucchini and tomatoes beforehand to streamline your cooking process. For this recipe, you’ll need a sharp chef’s knife, a sturdy cutting board, and a mixing bowl to toss the vegetables with olive oil and seasoning.
A baking tray will soon become your best friend, as it is crucial for roasting the vegetables to perfection. Make sure to lightly spray it with non-stick spray to prevent sticking. An oven set to 375°F will work its magic by caramelizing the natural sugars in the zucchini and tomatoes, enhancing their flavor.
Once roasted, you’ll need either an immersion blender or a traditional blender. If using a traditional blender, be cautious when transferring the hot vegetables and liquid—working in batches is safest. Finally, prepare a medium-sized pot to heat the broth mixture before combining everything into a smooth, delectable soup. Now, let’s move forward to the delightful part—cooking!
Ingredients
- 2 cups zucchini, chopped
- 3 medium ripe tomatoes, chopped
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 2 cups water*
- 1/2 teaspoon black pepper
- 3 cloves garlic, peeled
- 1/2 teaspoon salt
- 1 teaspoon Better than Bouillon chicken base*
- Parmesan cheese, grated, for topping (optional)
*Or substitute water and bouillon with 2 cups chicken or vegetable broth.
Instructions
Step 1: Prepare the Ingredients
Preheat your oven to 375°F. As it heats, gather your zucchini, tomatoes, and garlic. In a large mixing bowl, combine these with olive oil, Italian seasoning, black pepper, and salt, ensuring the seasoning coats everything evenly. This mixture of ingredients sets the stage for a beautifully aromatic roast.
Step 2: Roast the Vegetables
Transfer your seasoned veggies onto a baking tray, arranging them in a single layer for even roasting. Place the tray in the oven and let the magic happen for about 40 minutes. You’ll know they are ready when they’re browned and fragrant, with a slight crisp to the edges.
Step 3: Create the Soup Base
While the vegetables are roasting, it’s time to create the broth. Heat the two cups of water and mix in the teaspoon of Better than Bouillon chicken base, or use your favorite broth instead. Stir until fully combined.
Step 4: Blend to Perfection
Allow the roasted vegetables to cool slightly before handling. In batches, blend the vegetables with the broth until you achieve a smooth consistency. An immersion blender will make this step seamless, but feel free to use a standard blender if necessary, being mindful of the hot mixture.
Step 5: Serve and Enjoy
Pour the velvety soup into bowls, and for an added layer of richness, sprinkle with grated Parmesan cheese. Enjoy your creation hot, relishing each spoonful as you take in the warmth and aromatic flavors.
Variations
- Protein: Add cooked chicken or sausage to the soup post-blending for a heartier meal.
- Vegetables: Incorporate carrots or red bell peppers for additional sweetness and color.
- Spices: Experiment with cayenne pepper or smoked paprika for a smoky kick.
Cooking Notes
- Ensure your vegetables are evenly roasted for the best flavor.
- Be careful when blending hot liquids; allow ingredients to cool slightly first.
Serving Suggestions
- Pair with crusty bread or a fresh salad for a complete meal.
- Top with fresh basil leaves for added aromatic spices.
Tips
- For a creamier consistency, stir in a bit of heavy cream or coconut milk.
- Adjust the seasoning to taste before serving.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutritional Information
- Calories: Approximately 120 per serving
- Protein: 3g
- Sodium: 450mg
FAQs
Can I make this soup ahead of time?
Absolutely! This soup stores beautifully in the refrigerator for up to 3 days, making it a great make-ahead meal.
Is this recipe kid-friendly?
Yes, the mild flavors of zucchini and tomato are generally enjoyed by kids. You can adjust seasoning based on preference.
What can I use in place of Parmesan cheese?
If looking for a non-dairy option, nutritional yeast provides a cheesy flavor without the use of dairy.
How can I thicken the soup?
Consider adding a peeled and diced potato to the roasting vegetables; it will help thicken when blended.
Conclusion
The Roasted Zucchini and Tomato Soup is a nourishing blend that soothes and satisfies, perfect for any occasion. This humble recipe is an example of how a few simple ingredients can create a bowl full of flavor and warmth. If you try this recipe, don’t hesitate to share your variations and experiences. Don’t forget to enjoy it with friends or family, and perhaps try out some of the suggested variations to make it your own. Soup not only warms the body but also brings people together, so share the love and let us know your thoughts!
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Roasted Zucchini and Tomato Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This comforting Roasted Zucchini and Tomato Soup is made with fresh ingredients and packed with flavor, perfect for cozy evenings.
Ingredients
- 2 cups zucchini, chopped
- 3 medium ripe tomatoes, chopped
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 2 cups water*
- 1/2 teaspoon black pepper
- 3 cloves garlic, peeled
- 1/2 teaspoon salt
- 1 teaspoon Better than Bouillon chicken base*
- Parmesan cheese, grated, for topping (optional)
Instructions
- Preheat your oven to 375°F. As it heats, gather your zucchini, tomatoes, and garlic. In a large mixing bowl, combine these with olive oil, Italian seasoning, black pepper, and salt, ensuring the seasoning coats everything evenly. This mixture of ingredients sets the stage for a beautifully aromatic roast.
- Transfer your seasoned veggies onto a baking tray, arranging them in a single layer for even roasting. Place the tray in the oven and let the magic happen for about 40 minutes. You’ll know they are ready when they’re browned and fragrant, with a slight crisp to the edges.
- While the vegetables are roasting, it’s time to create the broth. Heat the two cups of water and mix in the teaspoon of Better than Bouillon chicken base, or use your favorite broth instead. Stir until fully combined.
- Allow the roasted vegetables to cool slightly before handling. In batches, blend the vegetables with the broth until you achieve a smooth consistency. An immersion blender will make this step seamless, but feel free to use a standard blender if necessary, being mindful of the hot mixture.
- Pour the velvety soup into bowls, and for an added layer of richness, sprinkle with grated Parmesan cheese. Enjoy your creation hot, relishing each spoonful as you take in the warmth and aromatic flavors.
Notes
Be careful when blending hot liquids; allow ingredients to cool slightly first.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
Nutrition
- Calories: 120 kcal
- Sodium: 450 mg
- Protein: 3 g