Roasted Zucchini and Basil Soup
Ingredients
- 4 medium zucchini, sliced into rounds
- 1 medium onion, chopped
- 4 cloves garlic, whole or lightly crushed
- 3 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 3½ cups vegetable broth
- 1 cup fresh basil leaves, loosely packed
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons lemon juice (optional, for brightness)
- ¼ cup heavy cream or coconut milk (optional)
Instructions
- Preheat oven: Set oven to 425°F (220°C).
- Prepare zucchini: Toss zucchini slices and garlic with 2 tablespoons olive oil, salt, and pepper.
- Roast vegetables: Spread on a baking sheet and roast for 20–25 minutes, flipping once, until golden and tender.
- Sauté onion: Heat remaining olive oil in a pot; cook onion until soft and translucent.
- Combine: Add roasted zucchini and garlic to the pot with vegetable broth.
- Simmer: Let simmer for 8–10 minutes to blend flavors.
- Blend: Add basil and blend until smooth using an immersion or countertop blender.
- Finish: Stir in lemon juice and cream if using. Adjust seasoning.