The minute those fall leaves start to drop, and the temperature becomes a little chillier, it’s soup season! We grew up on this zucchini soup, and will continue making it until we can’t. It is loaded with great veggies and even though a simple dish, does not lack in flavor. Zucchini soup is not only great to fill the soul, but high in antioxidants, contains important nutrients, and provides fiber for healthy digestion. This zucchini soup recipe is fool proof and can almost be used with any vegetables. Don’t forget a good piece of bread for dunking!

how to make zucchini soup

method

Preheat the oven to 400 degrees. In a large bowl add the zucchini, carrots, onion, garlic, ginger, salt, pepper, and olive oil. Mix until all ingredients are thoroughly combined. Pour seasoned vegetables into a large roasting pan. Place in the oven, and cook for around 45 minutes to one hour.

Heat a small pot on low to medium heat, and add the broth. Allow to simmer until the vegetables are done roasting. In a blender, combine the cooked vegetables, heated broth, salt, and pepper. Blend until you have reached a desired consistency.

Heat a large pot on low to medium heat, and add the blended soup. Allow to simmer for a minimum of ten minutes. When ready to serve, pour the soup into desired bowl and top with croutons, grated parmesan cheese, and black pepper. Buon Appetito!

notes for zucchini soup

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We recently switched our blender to a Beast Blender. And, wow, is it a game changer! It made the soup so smooth and gave use the exact consistency we were looking for. If you are looking for a chunkier consistency, or want some pieces of the food left in then we recommend using a food processor.