Ingredients
Scale
- 4 medium zucchinis, chopped
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss chopped zucchinis with olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes until tender.
- In a pot, sauté onion and garlic until soft.
- Add roasted zucchini and vegetable broth; bring to a boil.
- Simmer for 10 minutes, then blend until smooth.
- Stir in heavy cream and heat through.
- Adjust seasoning and serve warm.
Notes
- Can be made vegan by omitting the heavy cream or substituting with coconut milk.
- Best served with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: soup
- Method: roasting, blending
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 40 mg