Roasted Courgette Soup

Discover the comforting delight of Roasted Courgette Soup, a creamy and flavorful dish that brings together the natural sweetness of roasted zucchini with aromatic herbs and spices. Perfectly blended for a smooth texture, this soup is not only nourishing but also incredibly versatile, making it suitable for a cozy dinner or a light lunch. With minimal preparation and cooking time, you can enjoy this healthy vegetarian dish any day of the week. Pair it with crusty bread or a fresh salad for a wholesome meal that will warm your soul.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Cuisine: Vegetarian Keyword: For added richness, swirl in heavy cream or coconut milk. Experiment with different herbs like rosemary or parsley for varied flavor profiles. This soup freezes well; store in airtight containers for up to three months. Servings: Serves 6 Calories: 150kcal Author: Tisha

Ingredients

4 medium courgettes (zucchini), chopped
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon fresh lemon juice
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C). On a baking sheet, combine courgettes, onion, and garlic. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast for 25-30 minutes until tender and slightly caramelized.
Transfer roasted vegetables to a blender. Add vegetable broth, thyme, and lemon juice, blending until smooth.
Pour blended soup into a large pot over medium heat. Stir in heavy cream if desired, heating through while adjusting seasoning as needed.
Serve hot, garnished with fresh basil.

Nutrition