Name: Roasted Zucchini Tomato Soup
Prep time: 10 min
Cook time: PT-487746H50M42S
Total time: PT-487746H50M42S
Cuisine: Vegetarian
Ingredients: 3 medium ripe tomatoes (about 2 cups); 2 cups zucchini, chopped; 3 cloves garlic, peeled; ½ cup onion, chopped; 3 tablespoons olive oil; ½ teaspoon thyme (or Italian seasoning); ½ teaspoon salt; ½ teaspoon black pepper; 1 teaspoon Better than Bouillon Chicken base; 1 ½ cups water (or chicken/vegetable broth); Parmesan cheese, for topping (optional)

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This Roasted Zucchini Tomato Soup is a comforting, flavorful dish that’s both simple and satisfying. The combination of roasted tomatoes, zucchini, and garlic creates a deep, savory base for the soup, while a touch of thyme and Parmesan cheese elevates the flavors even more. Whether you’re looking for a light lunch or a cozy dinner, this soup is a great choice that’s sure to warm you up.

Why You’ll Love This Recipe

This soup is packed with fresh, wholesome ingredients that bring out the natural sweetness of the vegetables. Roasting the tomatoes, zucchini, garlic, and onions in olive oil caramelizes the vegetables, adding an extra layer of richness. The result is a creamy, velvety soup that’s full of flavor. It’s also incredibly easy to make and perfect for meal prep. Plus, it can be easily adapted for a vegetarian or vegan diet.

Ingredients

3 medium ripe tomatoes (about 2 cups)
2 cups zucchini, chopped
3 cloves garlic, peeled
½ cup onion, chopped
3 tablespoons olive oil
½ teaspoon thyme (or Italian seasoning)
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Better than Bouillon Chicken base*
1 ½ cups water (can use chicken or vegetable broth*)
Parmesan cheese, for topping (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Roast the Vegetables

Preheat the oven to 375°F (190°C). Spray a baking tray with non-stick cooking spray.
Toss the chopped zucchini, tomatoes, onions, and garlic cloves in olive oil, thyme (or Italian seasoning), salt, and pepper. Spread them out evenly on the prepared baking tray.
Place the vegetables in the preheated oven and bake for 30-40 minutes, or until the vegetables are nicely browned and tender. Check at the 30-minute mark and adjust the roasting time as needed.

Blend the Soup

Once the vegetables are done roasting, remove them from the oven and let them cool for about a minute.
While the vegetables cool, bring 1 ½ cups of water to a boil and mix with the Better than Bouillon Chicken base. Alternatively, you can use chicken or vegetable broth or just water.
Transfer the roasted vegetables, along with any browned bits from the baking tray (which hold a lot of flavor), into a blender.
Pour the prepared broth or water into the blender with the roasted vegetables and blend until smooth and creamy.

Serve

Pour the soup into bowls and top with freshly grated Parmesan cheese if desired.
Serve hot and enjoy!

Servings and Timing

Servings: 4
Prep time: 10 minutes
Roast time: 30-40 minutes
Total time: 45-50 minutes

Variations

Vegan/Vegetarian: To make this soup vegan, simply omit the Parmesan cheese topping. For a vegetarian version, use vegetable broth instead of chicken broth or Better than Bouillon Chicken base.
Herb variations: You can experiment with other herbs like basil, oregano, or rosemary for different flavor profiles.
Add cream: For a creamier texture, add a splash of coconut milk or heavy cream to the soup before blending.
Add spice: If you like a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce to the soup.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat the soup in a pot over medium heat or in the microwave. You may need to add a little water or broth if the soup thickens too much during storage.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 4 days. It also freezes well, so you can make a big batch and freeze some for later.

Can I use canned tomatoes instead of fresh?

Yes, you can use canned tomatoes if fresh tomatoes are not available. Just be sure to use good-quality canned tomatoes and adjust the seasoning to taste.

What if I don’t have Better than Bouillon Chicken base?

If you don’t have Better than Bouillon, you can simply use vegetable or chicken broth, or even water with a pinch of salt to taste. The Better than Bouillon adds extra richness, but the soup will still be delicious without it.

Can I make this soup spicier?

Yes, if you prefer a spicier soup, you can add red pepper flakes, cayenne pepper, or a fresh chili to the roasting vegetables before baking. Adjust the heat to your taste.

Can I make this soup without a blender?

If you don’t have a blender, you can mash the roasted vegetables with a potato masher for a chunkier soup or use an immersion blender directly in the pot for a smoother consistency.

How can I make this soup thicker?

If you prefer a thicker soup, you can add a small potato or some cooked rice to the soup before blending. This will help create a creamier, thicker texture.

Conclusion

This Roasted Zucchini Tomato Soup is a deliciously simple, healthy, and comforting dish that’s packed with flavor. The roasted vegetables bring out a natural sweetness that’s balanced by the savory broth and herbs. Perfect for lunch or dinner, and customizable to suit your taste, this soup will quickly become a favorite in your kitchen. Plus, it’s easy to store and reheat, making it perfect for meal prep!