This creamy roasted zucchini and tomato soup is a hug in a bowl! With delicious, roasted veggies and a blend of spices, it’s comforting and simply tasty.
Roasting the zucchini and tomatoes really brings out their sweetness. I like to garnish it with a sprinkle of cheese—it makes it feel extra special. You’re gonna enjoy it! 🍅🥒
Key Ingredients & Substitutions
Zucchini: Use medium-sized zucchinis for the best texture. If zucchini isn’t available, yellow squash works nicely as a substitute.
Tomatoes: Fresh ripe tomatoes add flavor. If they’re out of season, canned tomatoes (preferably whole or crushed) can be used instead.
Onion: A regular yellow onion is ideal for sweetness. You could swap it out for shallots for a milder flavor or even leeks for something a little different.
Heavy Cream: I love adding heavy cream for richness, but you can use coconut milk for a dairy-free option. Almond milk can also work, but it might be less creamy.
Thyme: Dried thyme is convenient, but fresh thyme gives a brighter flavor. If you don’t have thyme, oregano or basil could be great alternatives!
How Do You Make Sure Your Soup is Super Creamy?
The key to a rich and smooth consistency lies in blending the roasted vegetables thoroughly. Here’s a simple guide to help you achieve that silky texture:
- After roasting, allow the veggies to cool slightly before blending. This helps prevent overheating your blender.
- Add the vegetable broth incrementally; start with a little and add more until you hit your desired thickness.
- If using a blender, ensure the lid is secure to avoid any splatters. You can blend in batches if your blender is small.
- For an extra creamy finish, stir in the heavy cream or coconut milk just before serving. This will enhance the soup’s velvety mouthfeel.
Creamy Roasted Zucchini and Tomato Soup
Ingredients You’ll Need:
Vegetables:
- 3 medium zucchinis, sliced into thick rounds
- 4 large ripe tomatoes, quartered
- 1 medium onion, chopped
- 3 cloves garlic, peeled
Other Ingredients:
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme (or fresh thyme sprigs)
- 3 cups vegetable broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1 tablespoon butter (optional, for richness)
- Fresh basil or parsley, for garnish
- Grated Parmesan cheese or croutons, for serving (optional)
How Much Time Will You Need?
This creamy roasted zucchini and tomato soup takes about 10 minutes to prepare and 30 minutes to cook. So, in just around 40 minutes, you can have a delicious bowl of warm soup ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will get it ready for roasting the veggies!
2. Prepare the Vegetables:
On a large baking sheet, spread out the sliced zucchini, quartered tomatoes, chopped onion, and whole garlic cloves. Make sure they’re all in a single layer for even roasting.
3. Season the Veggies:
Drizzle the olive oil over the vegetables. Sprinkle with salt, pepper, and dried thyme. Toss everything together with your hands or a spoon so that each piece is nicely coated.
4. Roast the Vegetables:
Put the baking sheet into the preheated oven. Roast the vegetables for about 25-30 minutes until they are tender and starting to caramelize. You’ll love the smell!
5. Cool and Blend:
Once roasted, take the baking sheet out of the oven and let the veggies cool for a few minutes. Then, transfer them to a blender or food processor along with the 3 cups of vegetable broth.
6. Blend Until Smooth:
Blend the mixture until it’s smooth. If it’s too thick, feel free to add a bit more broth until you achieve your preferred consistency!
7. Heat the Soup:
Pour the blended soup into a large pot. Heat it over medium heat, stirring occasionally to warm it through. Don’t let it boil!
8. Add Creaminess:
Stir in the heavy cream and butter (if using) until everything is well combined and heated through. Taste and adjust with more salt and pepper if needed.
9. Serve and Enjoy:
Ladle the hot soup into bowls. Garnish with fresh basil or parsley, and if you like, sprinkle some grated Parmesan cheese or add croutons for a little crunch. Serve warm and enjoy every spoonful!
Can I Use Other Vegetables in This Soup?
Absolutely! You can substitute other vegetables like bell peppers, carrots, or even butternut squash. Just be sure to adjust the roasting time based on how long those veggies take to become tender.
Can I Make This Soup Vegan?
Yes! Simply swap the heavy cream for coconut milk or another plant-based cream, and omit the butter. This keeps the soup creamy and delicious while making it entirely vegan!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of vegetable broth if needed for consistency.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before reheating and enjoying.
