This easy roasted zucchini and tomato soup is a perfect way to enjoy fresh veggies! With sweet, roasted tomatoes and tender zucchini, it’s both warm and comforting.
This soup is great for lunch or dinner. I love adding a splash of cream for extra creaminess. Plus, it takes just a bit of chopping and blending—so simple!
Key Ingredients & Substitutions
Tomatoes: Fresh tomatoes are key for sweetness in this soup. I recommend using vine-ripened tomatoes for the best flavor. If they aren’t in season, canned whole tomatoes can work well in a pinch.
Zucchini: Look for firm zucchinis without any soft spots. If zucchini isn’t available, yellow squash can be a great alternative. They offer a similar taste and texture when roasted.
Onion: A small onion adds sweetness. You could substitute shallots or even scallions for a milder flavor. If you’re in a hurry, skip the onion altogether or use onion powder—just a pinch will do!
Basil: Fresh basil brings brightness to the soup. However, if you don’t have it, dried basil works too. Just remember, dried herbs are more potent, so use less—maybe half the amount.
Parmesan Cheese: The cheese adds depth of flavor. If you’re looking for a dairy-free option, nutritional yeast gives a similar cheesy taste. You could also use goat cheese for a tangy twist!
How Do I Roast Vegetables to Bring Out Their Best Flavor?
Roasting vegetables is a simple way to enhance their flavors. For this recipe, it’s all about getting them golden and caramelized. Here’s how:
- Ensure your oven is preheated to 425°F (220°C) to get that nice roasting effect.
- Spread the vegetables out in a single layer on the baking sheet, leaving some space. This helps them roast rather than steam.
- Drizzle olive oil and season well with salt and pepper—don’t be shy! The oil helps with caramelization.
- Roast them for about 25-30 minutes until they are tender and brown. You can toss them halfway through for even cooking.
Let them cool slightly before blending. The roasting not only deepens the flavor but also gives your soup a delicious, comforting vibe!
Easy Roasted Zucchini and Tomato Soup
Ingredients You’ll Need:
- Vegetables:
- 4 medium tomatoes, halved
- 2 medium zucchinis, sliced
- 1 small onion, quartered
- 3 cloves garlic, peeled
- For the Soup:
- 2 tablespoons olive oil
- 3 cups vegetable broth (or chicken broth)
- 1 teaspoon dried basil (or 1 tablespoon fresh basil)
- Salt and pepper, to taste
- Optional Add-ins:
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup heavy cream or coconut milk (for creamier soup)
How Much Time Will You Need?
This flavorful soup takes about 10 minutes of prep time and 30 minutes for roasting. Adding a bit of blending time, you’ll have a warm and tasty soup ready in about 50 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This temperature will help roast the vegetables perfectly!
2. Prepare the Vegetables:
Grab a baking sheet and arrange the halved tomatoes, sliced zucchinis, quartered onion, and peeled garlic. Drizzle everything with olive oil and season generously with salt and pepper. Give it a gentle toss to coat the veggies evenly in oil!
3. Roast the Veggies:
Place the baking sheet in the oven and roast for about 25-30 minutes. You want the vegetables to be nice and tender with a little caramelization on the edges. This is where the flavor magic happens!
4. Cool Down:
Once the veggies are roasted, carefully take them out of the oven and let them cool for a few minutes.
5. Blend Everything Together:
Transfer the roasted vegetables to a blender or a food processor. Pour in the vegetable broth and add the dried basil. Blend until smooth and creamy. If it’s too thick for your liking, just add a little more broth or water until you reach your desired consistency.
6. Heat the Soup:
Pour the blended soup into a cozy pot and gently heat it over medium heat until warmed throughout. Be sure to stir occasionally.
7. Add Cheese & Cream:
If you’re using Parmesan cheese, add it now, along with the heavy cream or coconut milk for that lovely creamy texture. Stir everything together and taste! Adjust with more salt and pepper if you feel it needs it.
8. Serve & Enjoy:
Serve your delicious roasted zucchini and tomato soup hot! Top with extra Parmesan cheese and some fresh basil if you want to treat yourself. Enjoy every spoonful of this comforting dish!
Perfect for any day, this soup is sure to warm your heart and fill your belly!
FAQ for Easy Roasted Zucchini and Tomato Soup
Can I Use Different Vegetables?
Absolutely! You can mix and match other vegetables like bell peppers, carrots, or even eggplant. Just be mindful of cooking times; some might require a bit more or less roasting time than the tomatoes and zucchini.
How Can I Make This Soup Vegan?
To make this soup vegan, simply skip the Parmesan cheese and use plant-based cream, like coconut milk or cashew cream. The soup will still be deliciously creamy and satisfying!
Can I Freeze Leftover Soup?
Yes! This soup freezes wonderfully. Let it cool completely, then transfer to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw it overnight in the fridge before reheating!
What Should I Serve with This Soup?
This soup pairs beautifully with crusty bread, a grilled cheese sandwich, or a fresh salad. For a lighter option, consider serving it with a side of roasted vegetables or a quinoa salad for extra protein!
