Description
Roasted Courgette Soup is a silky, light, and flavorful soup made from roasted courgettes (zucchini), garlic, and onions blended into a creamy, comforting bowl. Naturally healthy and simple to make, it’s perfect for a wholesome lunch or light dinner — delicious served warm or chilled.
Ingredients
- 4 medium courgettes (zucchini), sliced into thick rounds
- 1 medium onion, chopped
- 3 cloves garlic, unpeeled
- 2 tbsp olive oil
- 3 cups vegetable broth
- 1/2 cup milk or cream (optional, for creaminess)
- 1/2 tsp dried thyme (or 1 tsp fresh)
- Salt and black pepper, to taste
- 1 tbsp lemon juice (optional, for brightness)
- Fresh basil or parsley, for garnish
Instructions
- Preheat oven: to 400°F (200°C). Line a baking tray with parchment paper.
- Roast the vegetables: Spread courgette slices, onion, and garlic cloves on the tray. Drizzle with olive oil, season with salt, pepper, and thyme. Toss to coat evenly.
- Roast for 25–30 minutes, stirring halfway, until courgettes are tender and slightly golden.
- Blend the soup: Remove the garlic skins once cool enough to handle. Transfer the roasted vegetables to a blender or food processor. Add vegetable broth and blend until smooth and creamy.
- Pour the soup into a saucepan. Stir in milk or cream if using, and heat gently over low heat for 3–5 minutes. Adjust seasoning with salt, pepper, and lemon juice.
- Serve: Ladle into bowls and garnish with fresh basil or parsley, a drizzle of olive oil, or a sprinkle of Parmesan cheese.
Notes
- For a vegan version, skip the cream or replace it with coconut milk or oat cream.
- Add roasted potatoes or carrots for extra thickness and flavor.
- This soup freezes well — cool completely before storing in airtight containers for up to 2 months.
- Serve with crusty bread or garlic croutons for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean