Description
This comforting Roasted Zucchini and Tomato Soup is made with fresh ingredients and packed with flavor, perfect for cozy evenings.
Ingredients
Scale
- 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