Oh hey there, soup-er stars! Something easy, cozy, and crazy-garlicky delicious is coming your way: Roasted zucchini soup! This gem of a recipe needs just THREE main ingredients: zucchini, garlic, and potatoes. Seriously, how awesome is that?!
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Ever have one of those moments where zucchini just keeps 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 zucchini 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 zucchini 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 action 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
No potatoes on hand? Swap them for 200 g of your fave vegan cooking cream to keep things luscious and creamy. In this scenario, I like jazzing the soup with ½ teaspoon of ground nutmeg.
Zucchini Swap
Not dealing with "zucchini flood"? Let me think.
Are you enjoying high watermelon season? Yes!!! A, wonderful! Here’s a wild crazy idea – swap the zucchini 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 all soft and cozy. (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 Zucchini 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 Zucchini Soup
Equipment
Ingredients
- 1 kg 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 zucchini and cut them into pieces.
- Peel and halve the garlic cloves.
- Mix the zucchini 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 zucchini 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 zucchini pieces, and drizzle with one tablespoon of rapeseed oil. Serve hot.
I’m always curious. How did it go? Tried this roasted zucchini soup recipe? I wanna hear all about it. How did you serve it? Any fun twists? Any flops? Drop the details below because we all love a good kitchen win (or a lesson learned).
Wishing you planty of soup-er delights,
Ramona
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