Go Back
+ servings
0 from 0 votes
Roasted Zucchini Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

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.

Course: Dinner
Cuisine: American
Keyword: soup, zucchini
Servings: 2 people
Calories: 84 kcal
Author: Amie
Ingredients
Instructions
  1. Preheat the oven to 450 degrees F. Prepare two rimmed baking sheets with parchment paper.

  2. 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.

  3. 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.

  4. 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.

  5. Store leftovers in the refrigerator for up to 4 days.

Nutrition Facts
Roasted Zucchini Soup
Amount Per Serving
Calories 84 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.3g2%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 669mg29%
Potassium 931mg27%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 8g9%
Protein 5g10%
Vitamin A 719IU14%
Vitamin C 65mg79%
Calcium 220mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.