Something easy, cozy, and crazy-garlicky delicious is coming your way: Roasted courgette soup! This gem of a recipe needs just three main ingredients: zucchini, garlic, and potatoes. Seriously awesome.
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Ever have one of those moments where courgettes (also called zucchini) just keep multiplying in your kitchen like a magic trick? Or in your garden? Or your generous neighbour's garden?
We're talking full-on Zucchinischwemme (German for "zucchini flood" - anyone else have a funny word for harvest overload?).
But no worries, I'm here to help. So, take a deep breath and let your worries, go, go, go ... Because this roasted courgette soup is your zucchini-licious escape plan!
This recipe is my secret weapon for Zucchinischwemme season (or, you know, any time I need a quick and easy and uber delicious weekday meal). It's so good, I usually double or triple the recipe - hello, leftovers for next-day lunches!
Just imagine: golden, roasty-toasty courgette cubes and garlic from the oven. Your kitchen filled with an aroma so good it'll make your tummy rumble in happy anticipation.
Next: A quick blending of those beauties with cooked potatoes, and just like that, you've got a "Get in my belly, gorgeous!" soup. Velvety smooth, light (no heavy cream - no cream whatsoever needed), and satisfying at the same time.
Easy (& Crazy) Swaps
Potato Swap
You can swap the potatoes for 200 g of your favorite vegan cooking cream to keep things luscious. In this scenario, I like jazzing the soup with ½ teaspoon of ground nutmeg.
Courgette Swap
Not dealing with "zucchini flood"? Let me think.
Are you enjoying high watermelon season? Yes!!! Ah, wonderful! Here's a wild crazy idea - swap the courgettes for watermelon RIND! Yep, you read that right - the rind! It's perfectly edible and cooks up surprisingly yummy, tasting a bit like zucchini once it's soft. (If you don't believe me, check out this watermelon rind salad or this curry recipe).
Here's what you do: Grab some (organic) watermelon rind, roughly the same amount you would have used for zucchini. No need to peel that deep green outer layer (that super hard, crunchy part). Cube the watermelon rind, and cook it (no roasting!) in veggie broth for about 30 minutes or until it's tenderly soft. Then, continue with step #5 from the recipe below.
Serve This Roasted Courgette Soup With ...
Like any creamy soup, this roasted zucchini soup is practically begging for some good old bread dipping action - white bread or sourdough, you choose. Dip those fluffy slices in, or tear big chunks apart and let them rain down on your soup.
If you're feeling a bit more crunch in your life, these golden croutons are here to make you happy! Pile them high on top, and get ready for a fun medley of textures in every spoonful - creamy, cozy, and oh-so-crunchy.
Ok, here we go ... wonderfully garlicky, roasty-toasty zucchini soup for you.
🍽 Recipe
Roasted Courgette Soup
Equipment
Ingredients
- 1 kg courgettes (aka zucchini) about 4-5 large
- 3 large cloves of garlic
- 1 tablespoon neutral oil + 4 additional tablespoons I use rapeseed oil
- 500 g potatoes 4 medium potatoes
- 1 liter of water
- Salt
- Pepper
Instructions
- Preheat oven to 250° C (482° F).
- Wash the courgettes and cut them into pieces.
- Peel and halve the garlic cloves.
- Mix the courgette and garlic pieces with one tablespoon of oil to coat and bake in the oven until golden brown (about 15-25 minutes). Stir halfway through.
- Peel and wash the potatoes, cut them into small pieces, and boil them with one liter of water at medium temperature with a lid on (about 15-20 minutes).
- Set aside a few roasted courgette pieces for garnish. Transfer the rest together with the garlic to the pot of potatoes and puree with the water (using an immersion blender is recommended; puree coarsely for a chunky soup).
- Season with salt and pepper to taste.
- Divide the soup between four plates or bowls, top each with reserved courgette pieces, and drizzle with one tablespoon of rapeseed oil. Serve hot.
More Creamy Soup Recipes
If you liked this zucchini soup, you'd probably also enjoy the following creamy soups:
- Indian Red Lentil Soup
- Creamy Dill Soup
- Fairytale Pumpkin Soup
- Middle Eastern Squash Chickpea Soup
- Carrot & Sweet Potato Soup
- White Asparagus Soup
- Leek & Cabbage Soup
- Easy Celeriac Soup
Enjoy,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious how recipes travel.
♥
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