Oh hey there, soup-er stars! Something easy, cozy, and crazy delicious is coming your way! Talking about my new obsession: 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?).
Let your worries, go, go, go ... This roasted zucchini soup is your zoodle-licious escape plan!
Imagine this: golden brown, roasty-toasty zucchini and garlic. Your kitchen filled with an aroma so good it'll make your tummy rumble in happy anticipation.
Next thing: blending those beauties with some 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), and satisfying at the same time.
This recipe is my secret weapon for Zucchinischwemme season (or, you know, any time I need a quick and easy weekday meal). It's so good, I usually double or triple the recipe – hello, leftovers for next-day lunches!
Easy (Crazy?) Swaps
Potato Swap (easy-peasy)
No spuds on hand? Swap them for 200g of your fav 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 (crazy fun!)
Not dealing with "Zucchinischwemme"? Enjoying high watermelon season? Here’s a wild 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.
Here's the deal: 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 it up, cook (not roast!) the watermelon rind in veggie broth for about 30 minutes or until it's tenderly soft. Then, just follow the rest of the recipe as usual.
Serve This Zucchini Soup With ...
Like any creamy soup, this 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 like edible fairy dust.
Feeling a bit more crunch in your life? Golden-brown 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.
🍽 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.
Do you have a trusted zucchini recipe for when zucchini flood season hits? I'm eager to find out, please share below.
Wishing you planty of soup-er delights,
Ramona
Psst... you'll love this No-Mayo Potato Salad and the Mediterranean Zucchini Dish.
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