Roasted Garlic and Zucchini Soup
Roasted Garlic and Zucchini Soup is smooth, creamy, and packed with flavor. Roasting garlic brings a rich sweetness, while zucchini keeps it light and velvety. Perfect for a comforting meal or a side dish.
Equipment
- Baking sheet For roasting the garlic
- Blender or Immersion Blender For pureeing the soup
- Large pot For cooking the soup
Ingredients
- 3 medium zucchini chopped
- 1 head garlic roasted
- 1 small onion chopped
- 3 cups vegetable broth or chicken broth
- 1 tablespoon olive oil for sautéing
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
- ½ teaspoon thyme dried or fresh
- ¼ cup heavy cream optional, for extra creaminess
- 1 tablespoon olive oil for drizzling, optional
Instructions
- Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30 minutes until golden and soft.
- In a large pot, heat olive oil over medium heat. Add chopped onion and zucchini, cooking until softened, about 5-7 minutes.
- Squeeze roasted garlic cloves into the pot. Pour in vegetable broth and bring to a simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Return to heat and season with salt, black pepper, and thyme. Stir in heavy cream if using.
- Serve warm with a drizzle of olive oil and crusty bread on the side.
Notes
- For a dairy-free version, use coconut milk instead of heavy cream.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Blend in white beans for extra protein and a thicker consistency.
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