Roasted Zucchini Soup Recipes

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ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

Provided by Ree Drummond Bio & Top Recipes

Categories     appetizer

Time 3h35m

Yield 4 to 6 servings

Number Of Ingredients 17

1 large zucchini, halved and sliced into 1/4-inch half-moons
1 large yellow squash, halved and sliced into 1/4-inch half-moons
1 large yellow onion, halved and sliced thin
1 medium orange bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1/4 cup olive oil
1 tablespoon minced fresh oregano
1 tablespoon minced fresh thyme
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 cloves garlic, minced
4 cups chicken stock
One 14.5-ounce can stewed tomatoes
1 cup heavy cream
1 bay leaf
Juice of 1/2 lemon
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 475 degrees F.
  • Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes.
  • Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours.
  • Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed.
  • Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer.

ROASTED ZUCCHINI



Roasted Zucchini image

This is the simplest of side dishes, endlessly customizable. Try it when you have an abundance of zucchini in the garden.

Provided by LauraF

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 25m

Yield 2

Number Of Ingredients 9

1 pound zucchini, cut into 2-inch strips
1 ½ tablespoons grapeseed oil
1 pinch salt and ground black pepper to taste
1 pinch garlic powder
1 pinch cayenne pepper
1 serving cooking spray
½ lemon
1 tablespoon chopped fresh parsley
1 pinch sea salt flakes to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
  • Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
  • Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer.
  • Roast in the preheated oven until browned, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top.

Nutrition Facts : Calories 131 calories, Carbohydrate 8.8 g, Fat 10.6 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 263.4 mg, Sugar 4.3 g

ROASTED GARLIC ZUCCHINI SOUP



ROASTED GARLIC ZUCCHINI SOUP image

Categories     Soup/Stew     Vegetable

Number Of Ingredients 10

1 head of garlic
2 tablespoons olive oil, plus more for drizzling
5 leeks, sliced in half lengthwise,
cleaned from any dirt, and sliced thinly
4-5 large white onions, diced large
6 zucchini, peeled and diced large
2 quarts (8 cups) water
1/4 cup chicken soup mix
1/4 cup vegetable soup mix
1-2 tablespoons kosher salt (optional in place of soup mix)

Steps:

  • Preheat oven to 350°F. Slice off the top of the head of garlic, just enough that the actual cloves are peeking out. Place the bulb on a piece of aluminum foil. Drizzle olive oil over the garlic and seal the foil. Place sealed garlic in baking pan, to avoid leaking, and roast for 1 hour. While garlic is roasting, place 2 tablespoons olive oil in a 6-quart pot over medium heat. Add leeks and onions; saute until golden brown. Browning longer will create a deeper flavor. Add zucchini to the pot. Add water, chicken soup mix and vegetable soup mix, or salt. Bring to a boil and cover. Reduce heat, and simmer on low for 45 minutes. Remove the garlic from the oven and allow to cool. Pop out cloves directly into soup. Transfer soup to a blender and puree until smooth or use an immersion blender directly into the pot. Serve hot. If there are leftovers, when reheating the soup, heat on low flame, just until warm.

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