Roasted Zucchini & Tomato Soup (Print version)
A silky roasted zucchini and tomato soup with garlic, basil, and deep roasted vegetable flavor.
# Ingredients:
For the roasted vegetables
01 -
1 1/2 lb (680 g) ripe tomatoes, halved or quartered
02 -
1 1/4 lb (565 g) zucchini, cut into thick half-moons
03 -
1 medium yellow onion, cut into wedges
04 -
5 garlic cloves, unpeeled
05 -
3 tablespoons olive oil
06 -
1 teaspoon kosher salt, plus more to taste
07 -
1/2 teaspoon black pepper
08 -
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
09 -
1/4 teaspoon crushed red pepper flakes, optional
For the soup
10 -
3 cups (720 ml) low-sodium vegetable broth, plus more as needed
11 -
1/2 cup packed fresh basil leaves, plus more for serving
12 -
1-2 teaspoons balsamic vinegar
13 -
Extra-virgin olive oil, for serving
# Instructions:
01 -
Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly oil the pan.
02 -
Add the tomatoes, zucchini, onion, and unpeeled garlic to the pan. Toss with olive oil, salt, pepper, thyme, and red pepper flakes if using.
03 -
Spread the vegetables in a single layer. Roast for 30-35 minutes, turning once, until the tomatoes have collapsed and the zucchini edges are golden.
04 -
Squeeze the roasted garlic from its skins into a soup pot. Add the roasted vegetables and all pan juices, then pour in the vegetable broth.
05 -
Bring to a gentle simmer over medium heat. Cook for 8-10 minutes so the flavors come together.
06 -
Blend with an immersion blender until smooth. Stir in the basil and 1 teaspoon balsamic vinegar. Taste, then add more salt, broth, or vinegar as needed.
07 -
Ladle into bowls and finish with a drizzle of olive oil, extra basil, and black pepper.
# Good to know:
01 -
For a thicker soup, simmer uncovered for 5-10 minutes after blending.
02 -
Use vegetable broth to keep the recipe vegan.
03 -
Best with ripe tomatoes, but canned whole tomatoes can replace part of the fresh tomatoes.