Description
A quick, comforting, and creamy zucchini soup made with roasted garlic, perfect for busy weeknights. It requires minimal active prep time but delivers a sophisticated, restaurant-quality flavor.
Ingredients
Scale
- 3 large zucchini (about 1.5 kg)
- 1 medium yellow onion, chopped (about 200g)
- 2 whole heads of garlic
- 2 tablespoons unsalted butter
- 4 cups vegetable broth (low-sodium)
- 1/2 cup heavy cream (full-fat)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 bay leaf
- Salt and black pepper to taste
- Parmesan cheese, for serving (optional)
- Croutons or crusty bread, for serving
- Red pepper flakes, for serving (optional)
Instructions
- Preheat oven to 400°F (200°C). Cut the tops off two heads of garlic to expose cloves. Place cut-side up on foil, drizzle with olive oil, sprinkle with salt, and wrap loosely. Roast for 30 minutes until soft and golden.
- While garlic roasts, wash zucchini and cut into 1-inch chunks. If large, scoop out seeds. Chop onion roughly.
- Heat butter in a large pot over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Add zucchini chunks and cook for another 5 minutes until translucent.
- Pour in vegetable broth. Add thyme and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until zucchini is very tender.
- Remove pot from heat and remove bay leaf. Squeeze roasted garlic cloves out of skins into the pot.
- Use an immersion blender to blend the soup until smooth. Alternatively, let cool slightly and blend in batches in a countertop blender.
- Stir in heavy cream. Taste and adjust seasoning with salt and black pepper. If too thick, add more broth; if too thin, simmer briefly.
- Ladle into bowls and serve with toppings like Parmesan, crème fraîche, fresh thyme, or croutons.
Notes
Roasting the garlic is crucial for a sweet, nutty flavor rather than a sharp bite. Ensure zucchini is fully tender before blending for a smooth texture. If using a countertop blender, be careful with hot steam. The soup can be made ahead and stored in the refrigerator for up to 4 days. For a vegan version, substitute heavy cream with full-fat coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6
- Sodium: 320
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 12
- Fiber: 2
- Protein: 4
Keywords: zucchini soup, roasted garlic soup, creamy soup, quick dinner, vegetarian soup, weeknight meals, comfort food, gluten-free soup