Best Roasted Zucchini Soup Recipes

ROASTED GARLIC ZUCCHINI SOUP image

Number Of Ingredients 10

1 head of garlic
2 tablespoons olive oil, plus more for drizzling
5 leeks, sliced in half lengthwise,
cleaned from any dirt, and sliced thinly
4-5 large white onions, diced large
6 zucchini, peeled and diced large
2 quarts (8 cups) water
1/4 cup chicken soup mix
1/4 cup vegetable soup mix
1-2 tablespoons kosher salt (optional in place of soup mix)

Steps:

Preheat oven to 350°F. Slice off the top of the head of garlic, just enough that the actual cloves are peeking out. Place the bulb on a piece of aluminum foil. Drizzle olive oil over the garlic and seal the foil. Place sealed garlic in baking pan, to avoid leaking, and roast for 1 hour. While garlic is roasting, place 2 tablespoons olive oil in a 6-quart pot over medium heat. Add leeks and onions; saute until golden brown. Browning longer will create a deeper flavor. Add zucchini to the pot. Add water, chicken soup mix and vegetable soup mix, or salt. Bring to a boil and cover. Reduce heat, and simmer on low for 45 minutes. Remove the garlic from the oven and allow to cool. Pop out cloves directly into soup. Transfer soup to a blender and puree until smooth or use an immersion blender directly into the pot. Serve hot. If there are leftovers, when reheating the soup, heat on low flame, just until warm.

Silky Zucchini Quinoa Soup With Roasted Garlic image

Provided by Itneedslemonjuice

Time 1h25m

Yield 1 Pot of Soup

Number Of Ingredients 12

2 heads garlic
1 onion, diced
3 cups zucchini, diced
2 teaspoons oil
1/2 cup quinoa
2 teaspoons dill (adjust to taste)
4 cups water
2 tablespoons better than bouillon vegetable stock base (adjust to taste)
1 (12 1/3 ounce) box silken tofu
2 lemons, juice of, medium
2 teaspoons salt (adjust to taste)
1 teaspoon white pepper (adjust to taste)

Steps:

First remove the loose skin off the garlic. Then, cut the tops off of the garlic heads, brush them with oil, and wrap them on foil. Roast at 400 for 40 minutes.
While the garlic roasts, saute the onions and zucchini.
Once they are translucent, add the quinoa, dill, and water. When the water is warm enough, mix in the stock base. Cook until quinoa is cooked through.
Take out off the heat and use an immersion blender to puree the soup. When the garlic is done, squeeze it from the bottom so the roasted garlic pops out the top. The roasted garlic along with the tofu,lemon juice, salt, and pepper to the soup and puree it again. Taste and adjust the seasonings to your liking.
If you do not have an immersion blender you can carefully remove the soup and use a standing blender. However, please be careful as blending hot soup can create quite a mess.

Nutrition Facts : Calories 899.1, Fat 25.8, SaturatedFat 3.5, Sodium 4757, Carbohydrate 134.5, Fiber 15.3, Sugar 22.2, Protein 42.7

Roasted Zucchini Soup image

Provided by Laurie Sanders

Time 45m

Number Of Ingredients 6

3 medium zucchini
1/4 c olive oil
2 clove minced garlic
salt and pepper
4 c turkey, chicken or vegetable stock
1 1/2 c heavy cream

Steps:

1. Cut the zucchini into spears like dill pickles. Lay skin side down on a lightly greased cookie sheet. Mix olive oil with the minced garlic and brush and drizzle over the zucchini. Lightly salt and pepper zucchini. Oven roast at 450 degrees for about 20 minutes until just starting to brown.
2. Put roasted zucchini and garlic in a food processor. Try not to get too much extra oil in it. Add 1 to 2 cups of stock and whirl it until smooth. Place in a stock pot with the rest of the stock and warm up. Salt and pepper to taste. Add the cream and warm back up to eating temperature. Serve with grilled cheese sandwiches or crackers or croutons.
3. If you are vegan or strict vegetarian, use vegetable stock and omit the cream.