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ROASTED ZUCCHINI AND TOMATO SOUP Recipe

ROASTED ZUCCHINI AND TOMATO SOUP Recipe
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4.9 from 23 reviews

Indulge in the rich and comforting flavors of Roasted Zucchini and Tomato Soup, a hearty and aromatic dish perfect for chilly evenings. This soup combines the sweetness of roasted tomatoes and zucchini with savory garlic and herbs for a delightful meal.

Ingredients

Roasted Vegetables:

  • 3 medium ripe tomatoes
  • 2 cups zucchini, chopped
  • 3 cloves garlic
  • 3 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Soup Base:

  • 1 teaspoon Better than Bouillon chicken base*
  • 2 cups water*

*You can substitute 2 cups chicken or vegetable broth for the bouillon and water.

Instructions

  1. Preheat oven to 375°F: Spray a baking tray with non-stick spray.
  2. Toss vegetables: Combine tomatoes, zucchini, and garlic with olive oil, Italian seasoning, salt, and pepper.
  3. Roast: Spread on tray and roast for 40 minutes until browned.
  4. Prepare broth: Mix water with bouillon base.
  5. Blend: Cool vegetables, then blend with broth until smooth.
  6. Serve: Pour into bowls and top with parmesan cheese if desired.
  7. Store: Keep leftovers in the refrigerator.

Notes

  • Use ripe tomatoes for best flavor.
  • Roasting vegetables enhances depth of flavor.
  • For chunkier soup, blend less or reserve some veggies to stir in after blending.

Nutrition

Find it online: https://cookedbysarah.com/roasted-zucchinii-and-tomato-soup-recipe/