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Roasted Zucchini Soup

This very simple soup only needs three ingredients: Zucchini, garlic, and potatoes.Yet it’s also phenomenally tasty thanks to the mild toasted zucchini.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Keyword: gluten-free, vegan
Servings: 4


  • 1 kg zucchini about 4-5 large
  • 3 large cloves of garlic
  • 1 tablespoon rapeseed oil + 4 additional tablespoons
  • 500 g potatoes 4 medium potatoes
  • 1 liter of water
  • Salt
  • Pepper


  • 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 rapeseed oil and bake in the oven until they turn golden brown (about 15-25 minutes). Stir half-way 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 pieces of roasted zucchini pieces to use as a topping. Transfer the rest together with the garlic to the pot of potatoes and puree with the water (I use an immersion blender, and puree the vegetables coarsely since I like the soup “chunky”).
  • Season with salt and pepper.
  • Divide the soup between four plates or bowls, top each with zucchini, and sprinkle with one tablespoon of rapeseed oil. Serve hot.