There is something so creamy about roasted zucchini, especially when you puree it in a blender to make a rich soup that is so soothing and cozy to eat. As many of you know, I fell in love with pureed soups in my early 20’s (many many moons ago) when I had to eat out of a food processor and blender for a year because of digestive issues. While it wasn’t the most exciting year of my life, it inspired recipes for my first cookbook, Eating Clean, and it offered me a deep appreciation for the silky smooth consistency of pureed soups.
There is something so inviting and warm about sitting down for a bowl of soup- especially when it’s pureed because it just simply goes down so smooth. Zucchini is the star ingredient to use when you’re looking to add creaminess to any recipe because it gets so incredibly tender and sweet after it’s cooked.
Here, I’m roasting the zucchini to perfection and tossing it into a high-speed blender (I prefer the Vitamix below because it has been the most consistent blender I use and it always creates the perfect blended consistency hands down) and I’m tossing in some natural sweetness from ground ginger and coriander for an extra pop of flavor.
This soup can be served anytime of the year and my one suggestion is to purchase large tender zucchini because, in my experience, the larger zucchini tend to have so much more flavor than the smaller ones, which tend to taste bitter.
SHOP the RECIPE
This easy zucchini soup is ideal to make when zucchini are showing up at your local farmers market because they're filled with sweet flavor. Feel free to use any dairy-free unsweetened milk of your choice such as hazelnut milk or oat milk.
- 2 large zucchini diced (4 cups diced)
- drizzle extra-virgin olive oil
- 1 cup unsweetened almond milk
- 1 tsp. ground ginger
- 1/2 tsp. ground coriander
- 1/2 tsp. sea salt plus more to taste
- 1/2 tsp. freshly ground pepper to taste
- pinch crushed red pepper flakes for garnish
Preheat the oven to 450 degrees F. Prepare two rimmed baking sheets with parchment paper.
Lay the zucchini on the prepared baking sheets in a single layer. Be sure not to overcrowd the pan as that will make them steam and not roast. Drizzle with olive oil and add a pinch of sea salt and pepper.
Roast for 25 minutes or until tender and golden brown. Remove the baking sheets from the oven and set aside to cool for 5 minutes.
Transfer the roasted zucchini to a high-speed blender with the remaining ingredients and puree until smooth. Serve warm or at room temperature and garnish with crushed red pepper flakes.
Store leftovers in the refrigerator for up to 4 days.
This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.