Teresa's Recipes
Zucchini and Roasted Garlic Soup
This sumptuously creamy zucchini and roasted garlic soup is a delightful way to make the most of the summer's zucchini bounty. The roasted garlic infuses a subtle, mellow flavor that complements the zucchini's natural sweetness. This soup, rooted in traditional Mediterranean cooking, brings a touch of the sun-soaked riviera to your dining table. Enjoy this hearty, comforting bowl of goodness topped with fresh parsley, a drizzle of olive oil, and a warm slice of crusty bread.
Ingredients
- 2 tablespoons, chopped Fresh parsley
- To taste Salt and pepper
- 2 tablespoons Olive oil
- 1/2 cup Heavy cream
- 4 cups Vegetable broth
- 1 large, chopped Onion
- 6 cloves, roasted and minced Garlic
- 4 medium, diced Zucchini
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Calories: 200
- Fat: 15g
- Carbs: 10g
- Protein: 3g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Preheat your oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil and roast for about 30 minutes, or until soft and golden.
- Heat the olive oil in a large pot over medium heat. Add the roasted garlic and chopped onion. Sauté for about 5 minutes, or until the onions become translucent and the garlic aroma is released.
- Add the diced zucchini to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth. Increase the heat to bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the zucchini is tender.
- Use an immersion blender or a regular blender to puree the soup until it's smooth. If using a regular blender, be sure to let the soup cool a bit before blending, and do not fill the blender more than half full.
- Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
- Let the soup simmer for an additional 5 minutes to heat through.
- Serve the soup hot, garnished with the chopped fresh parsley.
Tips
- Roasting the garlic before adding it to the soup mellows its flavor and adds a touch of sweetness that pairs well with the zucchini.
- For a vegan variation, substitute the heavy cream with coconut milk or any non-dairy milk of your choice.