Roasted ZucchiniI And Tomato Soup Recipe

Let me introduce you to a soup that celebrates summer’s bounty yet tastes just as wonderful any time of year: ROASTED ZUCCHINI AND TOMATO SOUP. With every spoonful, you get the robust, caramelized flavors of roasted vegetables, brightened up by garlic and herbs, and rounded out with a silky, comforting texture. It’s the kind of bowl you’ll crave when the air is crisp or any time you want something soothing, healthy, and deeply flavorful. Whether you’re a lifelong soup lover or just looking for a new take on classic tomato soup, this recipe might just earn a regular spot at your table.

Ingredients You’ll Need

The beauty of a delicious ROASTED ZUCCHINI AND TOMATO SOUP starts with the freshness and quality of its core ingredients. Each item in this recipe serves a special role, building layers of flavor, color, and aroma that are simple yet truly irresistible.

• Ripe Tomatoes: Juicy and packed with flavor, they create the rich body and defining taste of the soup.
• Zucchini: Adds a sweet, mellow flavor and luscious creaminess, all without any dairy.
• Garlic Cloves: Roasting garlic makes it mellow and fragrant, giving your soup gentle aromatic depth.
• Olive Oil: Essential for roasting—brings out the vegetables’ sweetness while helping everything caramelize perfectly.
• Italian Seasoning: A simple blend that infuses the soup with unmistakable Mediterranean notes.
• Salt: Enhances all the flavors and brings everything into balance.
• Black Pepper: A must for just a hint of heat and complexity in each bite.
• Better than Bouillon Chicken Base: A tiny spoonful adds deep savory flavor—use veggie version to keep it vegetarian.
• Water: The foundation for your broth if you’re using bouillon—feel free to swap for prepared broth if you’d like.
• Parmesan Cheese (optional): For a salty, nutty finish—sprinkle over top as the ultimate garnish.

How to Make ROASTED ZUCCHINI AND TOMATO SOUP

Step 1: Roast the Vegetables

Preheat your oven to 375°F and lightly spray a baking tray with non-stick spray—that’s your canvas. Toss your chopped tomatoes, zucchini, and whole garlic cloves together with olive oil, Italian seasoning, salt, and pepper. The olive oil ensures the edges get caramelized and crisp, while the seasonings work their magic as they roast. Spread the veggies out evenly on the tray, making sure they aren’t piled up too high—this helps them brown, not steam. Slide the tray into the oven and let everything roast for 40 minutes, until the vegetables are golden and fragrant.

Step 2: Prepare the Broth

While the vegetables are getting sweet and toasty, bring your water to a gentle boil. Stir in the teaspoon of Better than Bouillon chicken (or vegetable) base until it’s fully dissolved. If you’re using pre-made broth, just warm it gently. This step sets up the savory stage for your roasted vegetables to shine.

Step 3: Blend Until Smooth

Once the roasted tomatoes, zucchini, and garlic have cooled slightly, transfer them into your blender. Pour in the broth. (If your blender is on the smaller side, work in batches.) Blend everything until you achieve a velvety, smooth consistency—unless you prefer it a bit rustic, in which case you can blend a little less or keep some roasted veggies aside to stir in at the end. An immersion blender right in the pot also works beautifully here!

Step 4: Adjust and Serve

Give your ROASTED ZUCCHINI AND TOMATO SOUP a taste, and adjust with a pinch more salt or pepper if needed. Pour into your favorite bowls and, if you like, finish with a generous sprinkle of grated parmesan cheese. The final touch is yours to customize—think of it as the signature on your edible artwork.

How to Serve ROASTED ZUCCHINI AND TOMATO SOUP

Garnishes

A swirl of olive oil, a sprinkle of parmesan, a shower of fresh basil leaves, or even a dollop of plain Greek yogurt can take your bowl of ROASTED ZUCCHINI AND TOMATO SOUP to the next level. Chopped fresh herbs or crunchy croutons add wonderful contrast in flavor and texture, making each bite just a bit more special.

Side Dishes

Pair this soup with warm, crusty sourdough or a buttery grilled cheese sandwich for the ultimate cozy meal. For a lighter touch, serve alongside a crisp green salad tossed with vinaigrette, or present as a starter before roasted chicken or pasta.

Creative Ways to Present

Try serving your ROASTED ZUCCHINI AND TOMATO SOUP in small mugs for a party-friendly appetizer, or pour it into shot glasses as a fun starter at a dinner gathering. For a heartier dish, top the soup with roasted chickpeas or cooked white beans and a drizzle of basil oil.

Make Ahead and Storage

Storing Leftovers

Leftover ROASTED ZUCCHINI AND TOMATO SOUP stores beautifully. Simply allow it to cool, then transfer to an airtight container. It will keep well in the fridge for up to four days—perfect for easy lunches or quick weeknight dinners.

Freezing

This soup is freezer-friendly! Let it cool completely before pouring it into freezer-safe bags or containers. Lay bags flat in the freezer for easy storing. It’ll stay fresh for up to three months, making it a meal-prep hero.

Reheating

Reheat your soup gently on the stove over medium heat, stirring occasionally until hot. If you’ve frozen it, thaw overnight in the fridge or gently defrost in a saucepan. If the soup thickens after chilling or freezing, just add a splash of water or broth until you reach your desired consistency.

FAQs

Can I make ROASTED ZUCCHINI AND TOMATO SOUP vegan?

Absolutely! Just use vegetable bouillon or broth instead of chicken, and skip the parmesan or use your favorite vegan cheese. The soup is naturally dairy-free unless you garnish it with cheese, so it’s a breeze to make fully vegan.

What are the best tomatoes to use for this recipe?

Ripe, fresh tomatoes are ideal—Roma or plum tomatoes have great body and rich flavor, but nearly any good-quality ripe tomato will work. Even cherry tomatoes add a bit of extra sweetness if you have some to spare.

Can I use frozen zucchini and tomatoes?

Yes! While fresh is best for roasting and maximum flavor, frozen zucchini and tomatoes can be used if that’s what you have on hand. Thaw and pat them dry, then roast as directed. The texture may be slightly softer, but the soup will still be delicious.

Is there a way to make this soup spicier?

Definitely! You can add a pinch of red pepper flakes, a dash of cayenne, or even toss a chopped jalapeño in with the veggies before roasting. Adjust to your own heat level and enjoy a little spice kick!

Can I double this recipe for a crowd?

Yes, you can easily double or even triple the quantities—just make sure to use a large enough roasting tray or work in batches, and blend in portions if needed. ROASTED ZUCCHINI AND TOMATO SOUP is perfect for feeding a hungry group.

Final Thoughts

If you’re ready to fall in love with soup all over again, give ROASTED ZUCCHINI AND TOMATO SOUP a try. Each bowlful is vibrant, nourishing, and so satisfying—whether you’re making it for yourself, your family, or friends around the table. Happy cooking!

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