Description
A comforting, flavorful soup made with roasted zucchini, tomatoes, garlic, and onions, blended into a creamy base with thyme and Parmesan cheese for extra richness.
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)
Instructions
- 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 in olive oil, thyme, salt, and pepper. Spread them evenly on the tray.
- Roast the vegetables in the preheated oven for 30-40 minutes, or until browned and tender. Check at the 30-minute mark and adjust time if needed.
- Once roasted, let the vegetables cool for a minute.
- While cooling, bring 1 ½ cups of water to a boil and mix with the Better than Bouillon Chicken base, or use broth.
- Transfer the roasted vegetables and any browned bits from the tray into a blender. Add the prepared broth or water and blend until smooth and creamy.
- Pour the soup into bowls and top with Parmesan cheese, if desired.
- Serve hot and enjoy!
Notes
- Vegan/Vegetarian: Omit Parmesan cheese for vegan, or use vegetable broth for vegetarian.
- Herb variations: Try basil, oregano, or rosemary for different flavors.
- Add cream: Add coconut milk or heavy cream before blending for a creamier texture.
- Spice it up: Add red pepper flakes or hot sauce for extra heat.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Vegetarian, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 5 mg
