The easy roasted zucchini soup is roasted in the oven and then mixed until it becomes smooth and fat. You can enjoy this hot or cold soup, making it perfect for the summer.
Roasted zucchini soup
The roasted zucchini soup is easy as it happens- just throw everything on a frying pan, grilled until it becomes soft and caramel, then mixes it in a packed silk soup. The roasted zucchini and onions create a naturally sweet base, while the concrete Feta adds a final touch without any cream. You can enjoy it hot for a comfortable or cold meal for a refreshing summer lunch. It is a little different from the cream zucchini soup, which is made on the stove with the Parmesan cheese, but it is simple and delicious. If you are looking for more ways to use summer squash, you will find a lot of inspiration in my zucchini recipes.
Why does this recipe work?
This recipe works well because it requires the same way as the paper frying pan that I use in walnut soup in my pan and gives it a summer development. The zucchini roast focuses on its flavor and highlights its natural sweetness, while the generous feta and Tang without the additional dairy add. The mixing of everything creates a velvety fabric that feels tolerance but light and fresh, ideal for warm weather.
- Simple and healthy ingredients: Made of food stores, fresh vegetables, herbs and protein -rich herbs
- Various capabilities: Service is hot or cold.
- Food restrictions: Siddiq Watchers, vegetable, gluten -free, high -fiber, medium diet, keto, keto, low carbohydrates, and anti -inflammatory
The ingredients you will need
Here are all ingredients for this roasted zucchini soup. See the recipe card below to get exact measurements.
- zucchini: This soup is the best when making it in summer when zucchini is at its peak.
- Aromatic: Onions and garlic are watered while grilled, adding depth and sweetness.
- Herbs: I branches of fresh thyme and oregano
- Salt and black pepper Seasoning vegetables.
- Vita They call soup without adding cream. Buy a full block, no Confused cheese.
- olive oil For wealth. It also prevents vegetables from sticking Bread dish.
- broth: Use the chicken bone broth to get an additional protein or vegetable broth to keep it Vegetable soup.
- appetizers With fresh dill and excellent virgin olive oil
How to make roasted zucchini soup
Just grilled and mixed to make this simple roasted zucchini soup. See the recipe card at the bottom for printable trends.
- Prepare vegetables: Throw zucchini, onions, thyme and oregano with olive oil, salt and pepper. Add the garlic and put the feta in the middle. Spray with the remaining oil.
- Roasting At 400 degrees Fahrenheit for 30 to 35 minutes.
- Mix the soup: Ignore herbs and pressure on roasted garlic. Transfer the vegetable and vegetable mixture to the mixer, add broth, and mix it until smooth.
- How to serve: Heating the soup on the stove or serving the cold. It is good in both directions! Rot it with additional feta, fresh dill and olive oil before eating.
Differences
- zucchini: Replace it with yellow squash.
- Herbs: If you only have thyme or oregano, but not both, use twice the amount of herb that you have. You can also replace Rosemary. For dill, you will work perennial or basil garlic as well.
- Onions: Replace red onions or leeks.
- No mixer? You can also use an indulge mixer in a bowl, but the soup will be less smooth.
storage
- Refrigerator Food residue for up to 4 days.
- Freezing Zucchini soup in containers 1, 2 or 2 bags of the quarrels closed for up to 3 months. Once the fall strikes, the perfect meal will be if you are missing summer.
- How to melt:
- Melting the soup in the refrigerator the day before to eat.
- If you are short on time, put the closed container in a bowl of cold water, and change the water every 30 minutes until the soup melts.
- If the soup is stored in a glass container, you can directly frozen microwaves of the freezer. Once the ice melts a little, move it and continue to warm up to warm.
- Rehearsal Soup in a bowl on the stove, in the microwave, or eat it cooled.
More zucchini recipes you will love
Check these Five delicious Zucchini recipes to inspire your next meal!
If you do this Healthy zucchini soup recipeI love to see her. Mark your photos or videos on Instagram, Tiktok or Facebook! And make sure to join the Skinnytaste community to see what everyone cooks!
fruit: 6 Meals
Submission size: 1 â…“ cups
- 4 Cups zucchiniand Cut in large cubes, about ¾ thick inch (20 total ounces)
- 1 big White onionand Cut
- 1 big Fresh thyme branch
- 1 big Sprig Fresh Oregano
- Kushir saltand And newly rising black pepper as desired
- 1 all Garlicand Cut into two halves
- 1 6 ounces Vita blockand In addition to 1 other ounces for decoration
- 3 Small spoons Excellent virgin olive oiland divider
- 4 Cups Chicken boneand Or vegetable broth to keep vegetarian
- Fresh dilland To top
- Excellent virgin olive oiland Optional spray
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Heat the oven to 400 degrees Fahrenheit.
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Mix zucchini, onions, oregano and thyme in a large plate of bread or a sheet of paper, then throw oil oil 2½ tablespoons, and a teaspoon of salt and fresh black pepper. We take it every half of the garlic head in the vegetables, and cut the side down.
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Create an opening in the middle, place the feta mass, and spray with the remaining olive oil. The barbecue until the zucchini becomes soft and the feta is adjusted, about 30-35 minutes.
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Remove herbs and pressure on roasted garlic. Transfer vegetables and cheese to the mixer. Add broth (use the thicker soup) and mix it until smooth. Warm on the stove when it is ready for service if you want it hot or eat cooler. Coaming soup in the vessels. Acceptors with additional feta and fresh dill, as well as a spray of olive oil, if desired.
The last step:
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This soup is not very thick. You can use less broth to make it thicker.
Service: 1 â…“ cupsand Thermal calories: 192 kcaland Carbohydrates: 7 Zand protein: 11.5 Zand fat: 13.5 Zand Saturated fat: 5 Zand Cholesterol: 32 Nicheand Sodium: 524 Nicheand Viber: 1 Zand sugar: 2.5 Z