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roasted zucchini & tomato soup recipe

roasted zucchini & tomato soup recipe
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5.2 from 10 reviews

A rich, flavorful roasted zucchini and tomato soup that’s perfect for all seasons. Made with fresh vegetables, this soup is naturally vegan, gluten-free, and packed with comforting roasted flavor.

Ingredients

Zucchini:

  • 4 medium zucchini, sliced

Tomatoes:

  • 6 ripe tomatoes, halved

Red Bell Pepper:

  • 1 red bell pepper, quartered

Yellow Onion:

  • 1 medium yellow onion, wedged

Garlic:

  • 6 garlic cloves, unpeeled

Seasonings:

  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon tomato paste
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon red pepper flakes (optional)

Additional:

  • 3 cups vegetable broth
  • Fresh basil or parsley, for garnish

Instructions

  1. Preheat Oven: Preheat oven to 400°F (200°C). Arrange zucchini, tomatoes, onion, pepper, and garlic on a baking sheet.
  2. Season Vegetables: Drizzle with olive oil and sprinkle with thyme, salt, and pepper.
  3. Roast: Roast for 35–40 minutes until lightly charred.
  4. Blend: Peel garlic, blend all roasted vegetables with tomato paste and a bit of broth.
  5. Simmer: Transfer to a pot, add remaining broth, balsamic vinegar, and red pepper flakes. Simmer for 10 minutes.
  6. Finish and Serve: Adjust seasoning and serve with fresh herbs.

Notes

  • Add coconut milk or cream for a richer soup.
  • Pairs beautifully with toasted sourdough or grilled cheese.
  • Freeze for up to 3 months in airtight containers.

Nutrition

Find it online: https://lauracooks.com/roasted-zucchini-and-tomato-soup-recipe/