Ingredients
Scale
- 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg